INSPECTION REPORT Health Protection JMAA-BE7VC5

PREMISES NAME Price Pro - Deli		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE July 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Christina Bourbonniere		NEXT INSPECTION DATE July 25, 2019
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): QUATS dispenser does not release any measurable QUATS at time of inspection. Extremely hot water is being dispensed directly from the dispenser. Corrective Action(s): QUATS stock bottle was replaced and 200 ppm QUATS was detected before the end of inspection. Violation Score: 3

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

Comments

Routine inspection conducted of the deli area. Area is generally in satisfactory sanitary condition. The following was observed: - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Walk-in cooler at 2C - Display cooler at 2C - Reach-in cooler at 4C or less - Chicken rotisserie hot-holder at >= 60C. Program director has been asked to review temperature probing practices with new students: chicken rotisserie should be regularly probed every 2 hours with a sanitized probe thermometer - QUATS spray bottle (labelled as "S") available at 200 ppm - Food products are stored at least 6" off the floor - Meat slicer was in use at time of inspection. Worker inside had sanitized the meat slicer at time of inspection. WORKSAFE: Worker was asked to disconnect the power source to the meat slicer at time of inspection prior to disassembly NOTE: Sanitizer and temperature logs are not being maintained. This is to RESUME IMMEDIATELY. You must ensure that this is done on a regular basis to verify that equipment is properly working.