INSPECTION REPORT Health Protection AHEN-BMKU8N

PREMISES NAME Safeway #4920 - Deli		Tel: (604) 589-4774 Fax: (604) 589-4581
PREMISES ADDRESS 8860 152nd St Surrey, BC V3R 4E4		INSPECTION DATE March 10, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Josh Richardson		NEXT INSPECTION DATE 1 Month
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The under-the-counter cooler near the cash register lacked a thermometer inside it at the time of inspection. Corrective Action(s): Please replace the thermometer inside the aforementioned cooler; Correct as soon as possible within 2 weeks and contact the district Environmental Health Officer for a follow up inspection. In the meanwhile, use a thermometer from another fridge to monitor its' ambient temperature throughout each day. Violation Score: 1

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

Comments

Handsinks were supplied with hot and cold running water, liquid soap, and paper towels. Staff members were washing their hands during the inspection. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Freezer was at or below -18 degrees C. Probed food inside the refrigeration units was at or below 4 degrees C. Hot-held food was at or above 60 degrees C. Hot-holding unit was also at or above 60 degrees C. Dishwasher final rinse temperature was at or above 71 degrees C at the plate level. Staff are able to monitor the dishwasher final rinse at the gauge level (required: above 82 degrees C or above 180 degrees F for at least 10 seconds during the final rinse cycle). Recommended: Obtain a waterproof thermometer with a min/max button and cover to monitor the dishwasher final rinse temperature at the plate level (required temperature to achieve the sanitizing standard at the plate level during the final rinse cycle: 71 degrees C or hotter). 3-compartment sink was supplied with hot and cold running water. 200 ppm QUATS sanitizer was available inside five spray bottles. No signs of recent pest activity were present at the time of inspection. A new Deli Manager for deli at this location was present. They had a certificate in the Retail Council of Canada FoodWise Food Safety Program with a certificate date of May 30, 2018. Temperature records for refrigeration units were being maintained. A log was in place for cleaning and sanitizing the slicers. Deli slicers are dismantled and then the blade cover is ran through the dishwasher. Remaining non-food contact surface components are cleaned and sanitized every 4 hours between use and after final use each day.