INSPECTION REPORT Health Protection JCRH-C4EVCH

PREMISES NAME Save On Foods #2228 - Deli		Tel: (604) 433-4816 Fax: (604) 433-5269
PREMISES ADDRESS 7501 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE June 28, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine Martin		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Floor underneath leaking pipe from combi oven has grime and miscellaneous debris on it. Container being used to catch discharge from leaking pipe present. - Shelving unit under combi oven is damaged with pieces of wood coming off. Surface is no longer smooth and washable. - Grime and debris noted on floor under 3 door freezer Corrective Action(s): - Throughly clean floor areas noted above to remove grime and debris. [Date to be corrected by: 15-Jun-2021] - Repair/replace shelving unit so that surface is smooth, washable and durable. [Date to be corrected by: 28-Jul-2021] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Leak coming from pipe from combi oven. Pipe was repaired with tape; however is still leaking. Container noted underneath which was collecting liquid dripping from pipe. Leak has caused damaged to shelving and sanitation issues. Corrective Action(s): - Repair pipe and monitor to ensure there is no further leak. [Date to be corrected by: 15-Jul-2021] Violation Score: 3

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

Comments

- Handsinks supplied with liquid soap and paper towel: - Quats sanitizer present in labelled spray bottles for sanitizing food contact surfaces including food contact equipment (ie. meat slicer). Concentration of spray bottles checked was 200ppm. Procedures in place for slicers to be cleaned and sanitized every 4 hours. Ensure these procedures are followed and documented accurately. - Quats sanitizer present in warewashing sinks for sanitizing dishes. - Coolers were operating at acceptable temperatures with the exception of 2 door undercounter cooler (right side) in sandwich prep area which was 9C; however, cooler was empty and not in use as staff had identified the elevated temperature earlier - Monitor to ensure temperature decreases to 4C or below prior to resuming use. If temperature does not decrease to 4C or below or is not able to maintain this temperature, have the cooler serviced/repaired. - Walk-in cooler (rotisserie chicken) 2C - Walk-in cooler (deli meats) 1C - Display cooler 2C - Undercounter 2 door cooler (left) sandwich prep area 2C - 3 door freezer -18C - Coolers in retail area with packaged deli products were 4C or colder. Product levels maintained below product fill level to ensure temperature of product is maintained cold. - Hot holding temperatures of potentially hazardous foods was acceptable (60C or higher) and cook temperature records present. - Rotisserie chicken 64-66C - Potato wedges 64C - Chicken pieces 72-75C