INSPECTION REPORT Health Protection ABAN-APPSVB

PREMISES NAME Canada Safeway #1 - Snack Bar & Deli		Tel: (604) 584-8285 Fax:
PREMISES ADDRESS 10355 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE July 28, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarita Dankner		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen roast beef was being thawed in the 2nd sink of the 3-compartment sink while there were dirty dishes in the 1st sink, and sanitizer in the 3rd sink. Corrective Action(s): Thaw frozen foods in the prep sinks under cold running water. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement in the following areas: - Under equipment - Under fryer - Under shelves of walk-in cooler Corrective Action(s): Clean all areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning, including hard to reach areas. To be corrected today. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). Freezers maintained at or below -18 degrees Celsius (0 degrees Fahrenheit). Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit). - All food items covered and protected from contamination. - Sanitizer (QUATS) = 200 ppm. - Sanitizer at 3-compartment sink = 200 ppm. - High temperature dishwasher sanitizing with >71 degrees Celsius at dish level. - Temperature logs well maintained. - Meat slicers cleaned and sanitized every 4 hours or sooner as needed. - Premises well lit.