INSPECTION REPORT Health Protection JCHW-BMUUA9

PREMISES NAME Fresh Street Market - Deli		Tel: (778) 578-8970 Fax: (778) 578-8975
PREMISES ADDRESS 303 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE March 19, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Grace MacInnes		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four whole chickens from the hot holding unit were placed into the walk-in cooler at noon. Chicken was at 21C at 3pm. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was moved to the walk-in freezer at the time of inspection. 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

Main Kitchen: -Walk-in cooler was at 4C. -Customer display coolers were at 4C. -Under grill cooler was at 4C. -Prep cooler across from grill was at 4C. -Condiments stored on ice were at 4C. -Customer area coolers were at or below 4C. -Hot holding was greater than 60C (soup and hot chicken). -Roast chicken cooking temperatures are verified by taking the internal temperature of one chicken from each skewer. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer pails, spray bottles, and dispenser were at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer broken down for cleaning and sanitizing at least every 4 hours. -Water pail for tongs in the burger station changed every hour. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. Some additional attention required in the walk-in cooler. -Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection. Sandwich Island: -Prep cooler was 4C -Sandwich cooler was at 4C. -Front bank coolers were at 4C. -Self serve hot soups have been removed from the sandwich station -Quats sanitizer pails, spray bottles, and dispenser were at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. -General sanitation good at the time of inspection -Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Staff FOODSAFE Level 1 valid until 2021-11-17 -Please contact the inspector if you have any questions or concerns.