INSPECTION REPORT Health Protection LKIM-D42Q3E

PREMISES NAME Save On Foods #2225 - Deli/Restaurant		Tel: (604) 437-3220 Fax: (604) 437-4261
PREMISES ADDRESS 4469 Kingsway Burnaby, BC V3N 4X6		INSPECTION DATE April 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul White		NEXT INSPECTION DATE 6 Months
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and splatter found in some areas: Cleaning required inside all cupboards. Walk in cooler floor requires cleaning. Clean bottoms of rolling racks in back area next to dishwasher . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher appears to be leaking. Puddle of water appears to be draining from dishwasher. Have unit examined One cupboard appears to be deteriorating due to steam. Cupboards are buckling and metal is rusting. One sink plug does not hold water at middle three compartment sink (next to dishwasher) Cardboard and tape used to hold battery of Infrared Thermometer for Sushi area . Corrective Action(s): Have dishwasher serviced to determine if issues are occurring Investigate source of steam. Do not store food in this cupboard. Middle compartment sink should be repaired such that the unit holds water Cardboard and tape are not suitable for food preparation. Unit needs to be repaired with some material that is easily cleanable and non absorbent. . Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed at two three compartment sinks - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - as tested by EHO - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - verified with on site staff - Hair restraints in use - Hair Nets - Light covers in place - Dipper well in use at time of inspection - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT - Meat slicer in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Only two sink plugs observed. Ensure to obtain an additional sink plug.