INSPECTION REPORT Health Protection RBYS-CGQRWG

PREMISES NAME Save On Foods #904 (Restaurant)		Tel: (604) 504-4453 Fax:
PREMISES ADDRESS 2140 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE July 27, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joe Fouchon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed potato wedges displayed below 60C, registering at 54.2C during inspection. Corrective Action(s): Ensure potentially hazardous food are stored/displayed at 60C or above. Operator removed food item during inspection and to be replaced with new batch. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Completed. Permit posted and up to date. FoodSafe certified staff present during operation. Hand washing sinks adequately supplied with hot/cold running water, paper towel and liquid hand soap. Sushi prep coolers at 4C or below. Sandwhich prep cooler at 4C or below. Potato salad cooler at 4C or below. Walk-in coolers (produce & chicken) at 4C or below. Stainless Steel Freezer at -18C or below. Buffet hot holding of wings, gravy at 60C or above. Hot holding of chicken at 60C or above. Temperature logs maintained and available. Food covered and stored off ground. QUATs surface sanitizer in spray bottles at 200ppm. 3 Compartment sinks available for manual dishwashing and QUATs in dispenser at >200ppm. Staff in uniform with hair covered/tied back. No pest issues noted during inspection. General maintenance of facility is satisfactory.