Fraser Health Authority



INSPECTION REPORT
Health Protection
237692
PREMISES NAME
Otter Co-op at Mt Lehman - Deli		Tel:
Fax: (604) 856-2674
PREMISES ADDRESS
250 - 3270 Mt Lehman Rd
Abbotsford, BC V4X 2M9		INSPECTION DATE
June 27, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Greg Hallett		NEXT INSPECTION DATE
July 02, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Cover all food in storage (eg walk in cooler)Keep all wiping rags in sanitizer between use.
for chicken prep/cooking station, ensure all staff use designated hand sink and prep sink for chicken prep only and same for deli staff - use designated hand sink and prep sink for deli only. Staff handling chicken to use proper attire (eg chef coat) to reduce risk of cross contamination.
Change apron/uniform when leaving departments; store apron / uniform separate from personal items / coats. Also install proper apron / uniform hooks in department.
Corrective Action(s): Correct today

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine inspection: Approved to begin operation; Permit fee ($125) and application submitted.
cold holding units were 4 C / 40 F or colder and hand washing sinks had liquid soap and paper towels
dishwasher final rinse was 74 C / 165 F
Sanitizer was available and at 200 ppm at dispenser.
Monitoring records were available.
Keep all staff personal items / food separate into container (labelled) in walk in cooler.
Note: Keep deli department organized at all times to reduce risk of cross contamination.
Ensure that all soup ladles and rice ladle stored with business end up in food containers at customer self-serve station. Hot holding must be maintained at 60 C / 140 or hotter at all times.