INSPECTION REPORT Health Protection YTAN-CVWP79

PREMISES NAME Choices Market - 787 South Surrey - Deli		Tel: (604) 541-3902 Fax:
PREMISES ADDRESS 3248 King George Blvd Surrey, BC V4P 1A5		INSPECTION DATE September 22, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken noodle soup was hot-held at 48C. Corrective Action(s): Staff stated soup had been hot-held for less than 2 hours. Soup was reheated in microwave in microwave at time of inspection. Ensure all food items for hot-holding are properly (re)heated to at least 74C prior to hot-holding at 60C or hotter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher measured at 0 ppm chlorine residual. No chlorine test strips available for daily monitoring of the dishwasher. Corrective Action(s): Sanitizer line was empty. Line was primed at time of inspection. 50ppm - 100ppm chlorine residual was detected at the dish surface after the final rinse cycle after priming. Obtain chlorine test strips for proper daily monitoring of your dishwasher. 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 conducted for the deli department. - An area of the deli department was hoarded off for renovations/repair (due to an accident). Rotisserie chickens are being cooked in the bakery oven in the meantime. - Hand sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - QUATs sanitizer solution available at 200 ppm in sanitizing pails and from dispenser. Sanitizer pails changed every 2-3 hours according to deli manager. QUAT test strips available for use. - Triple-sink available for manual warewashing maintained in sanitary condition. Sink drain stoppers available for use. - Low-temperature chemical dishwasher was not being properly monitored - see violation code 302 above. Ensure to obtain chlorine test strips for daily monitoring. - All in-use deli coolers measured 4C or less. - All freezers measured -19C or less. - Hot-held soups/chili measured 60C or hotter, with the exception of the chicken noodle soup - see violation code 206 above. - Reheating and hot-holding procedures reviewed with deli manager. - Hot-holding table (self-serve) currently not in use. - Hot-holding case for rotisserie chickens not in use at time of inspection (chickens were still being cooked). - Temperature records available and well-maintained. - General sanitation satisfactory. - No signs of pest activity noted at time of inspection. - Staff have FoodSafe level 1.