INSPECTION REPORT Health Protection JCHW-BFES6Z

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 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE September 03, 2019
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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some of the foods in the hot holding cabinet were at 45C to 57C. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If temperatures cannot be maintained at or above 60C, time can be used as a control measure. Hot potentially hazardous foods can be stored below 60C for up to 4 hours. The following conditions are to be met if time is used as a safety measure: keep records of when the products were displayed and records must be maintained to determine if product was discarded after 4 hours or if the items were sold before 4 hours (keep track of time and amount). 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: 1) Prep cooler (left side - next to upright freezer) was at 6C to 7C. 2) Hot holding cabinet is unable to maintain foods at 60C. Corrective Action(s): 1) Service/adjust cooler and ensure it can maintain 4C or less on a consistent basis. 2) service or adjust hot hold unit to ensure it can maintain foods at or above 60C or use time as a control measure for safety. Violation Score: 9

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

Comments

-Walk-in cooler (poultry) was at 4C. -Cheese walk-in cooler was at 4C. -Sushi cooler was at 3C (top) and 4C (bottom) -Under counter cooler (right side) was at 4C. -Display cooler (deli items) was at 4C. -Customer area cooler were at 4C. -Upright freezer was at -16C. -Sushi under counter freezer was at -12C. -Sushi rice had a pH of 4.0. Rice is checked each batch using test strips. -Customer area hot holding unit was greater than 60C (wing station and roast chicken). -Roast chicken from the previous night cooled properly in small pieces and was at 4C. -Temperatures are checked and recorded daily. -3-Compartment sink used for cleaning and sanitizing. Sink plugs present and sanitizing solutions tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, single use paper towels. -Quats sanitizer spray bottles tested at 200ppm. -Deli slicer disassembled for cleaning and sanitizing every 4 hours. Records are maintained. -Sushi cutting boards disinfected every 2 hours or more often. -Sushi rice machine cleaned and sanitized at the end of the day. -General food storage practices good at the time of inspection. -Random selection of foods in the front deli area were within their best before dates. -Facility serviced 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.