INSPECTION REPORT Health Protection AHEN-CXNSL7

PREMISES NAME Buy-Low Foods 4523 (Bakery/Deli)		Tel: (604) 584-2621 Fax: (604) 584-8311
PREMISES ADDRESS 14865 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE November 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 20, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were observed on a hard-to-reach floor corner below a refrigeration unit and on a floor corner near the laundry basket of soiled wiping cloths in the bakery/deli department. Corrective Action(s): Clean and sanitize the above-noted affected areas to remove the rodent droppings; Correct within 2 days. Monitor for signs of pest activity and continue with your pest control measures: regular cleaning and sanitizing of the food premises, protecting food from potential contamination (e.g. keeping food covered in storage areas), regular pest control program services, sealing potential entry points, reducing potential harbourage areas, and discarding any food subject to contamination. Violation Score: 3

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

Comments

-Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Walk-in-cooler and other refrigeration units in use were at 4 degrees C or less. Light bulb in walk-in-cooler was encased in a shatter-resistant cover. Note: An under-the-counter cooler had a sign posted over it, and it was only being used for dry storage (storage of non-potentially hazardous food). -Walk-in-freezer temperature was satisfactory. -Whole rotisserie chicken is cooked to least 85 degrees C internal temperature. Internal temperature of each chicken is checked with a probe thermometer upon the cooking process according to the Store Manager. -Hot-holding cases were pre-heated to at least 60 degrees C and were empty of food stock at the time of the inspection. -Hot-held soups had an internal temperature of at least 60 degrees C. - 3-compartment sink was supplied with hot and cold running water. -200 ppm QUATS sanitizer was available in the spray bottles and from the dispenser at the 3-compartment sink. -Dishwasher final rinse temperature was at least 71 degrees C (measured at 75 degrees C) at the plate level. -Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level. -Deli slicer was in a clean condition. -Pest control program via Rentokil was in place (4 times per month). Most recent pest control report from yesterday (November 16, 2023) was reviewed. -Food products were covered in storage areas. -Single-use service utensils were stored on a clean surface. -Storage cabinets appeared clean at the time of inspection. -Bakery Supervisor on duty held valid FOODSAFE Level 1 equivalent course training. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.