INSPECTION REPORT
Health Protection
JCHW-ACQQPY

PREMISES NAME
Save On Foods #910 - Deli
Tel: (604) 599-6760
Fax: (604) 599-6761
PREMISES ADDRESS
100 - 7320 King George Blvd
Surrey, BC V3W 5A5
INSPECTION DATE
August 11, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Gord Gauthier
NEXT INSPECTION DATE
August 12, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler was at 10C.
Corrective Action(s): Cold potentially hazardous foods are to be stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Food items were transferred into a walk-in cooler at 3C at the time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Sandwich prep cooler was at 10C.
Corrective Action(s): Service cooler unit to ensure it can maintain foods at 4C or less at all times. Technician is on-site to service cooler unit.
Correction date: Today
Violation Score: 3


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

Comments

-Walk-in cooler with raw chicken was at 3C; Walk-in cooler with cheese was at 2C.
-Deli display cooler ranged from 3C to 4C.
-Rapid chef (left prep cooler) was at 4C.
-Front display cooler was at 4C.
-Upright freezer was at -18C.
-Temperatures are checked and recorded twice daily. Ensure staff carry out proper corrective actions when temperatures exceed critical limits (4C for refrigeration units)
-Hot holding cabinet foods were greater than 60C. Hot holding temperatures monitored and recorded daily Chickens are hot held for a maximum of 4 hours.
-Cook temperatures are monitored and recorded daily - minimum cook temperature 74C required.
-3-compartment sink Quats sanitizer dispensers tested at 200ppm.
-Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Good hand hygiene observed regarding single use gloves.
-Quats sanitizer spray bottles properly labelled and tested at 200ppm.
-Deli slicer cleaned and sanitized at least every 4 hours.
-General food storage practices good at the time of inspection. Foods properly stored off the floor, covered, and stored off the floor.
-General sanitation good at the time of inspection.
-Facility monitored by a professional pest control operator. No signs of pests noted at the time of inspection.
-Please contact the inspector if you have any questions or concerns