Report No. TCHN-CV7MHZ

INSPECTION REPORT
Health Protection
TCHN-CV7MHZ

PREMISES NAME
Real Canadian Superstore #1521 - Deli

Tel: (604) 599-3721
Fax:

PREMISES ADDRESS
7550 King George Blvd
Surrey, BC V3W 2T2

INSPECTION DATE
August 29, 2023

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)

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	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prepackaged products (deli meats) observed to be overstocked in bunker cooler. Products read ~8°C at time of inspection
**Corrected during inspection** Staff / Assistant manager pulled products off cooler when informed. Please educate stocking staff on proper stocking procedures and adhering to fill-lines.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): QUATS sanitizer concentration measured ~150ppm after several tries at different temperatures.
**Corrected during inspection** Staff instructed others to get sanitizer from alternate dispenser (from seafood). Measured 200ppm by end of inspection.
Please have Deli dispenser serviced / calibrated so sanitizer measured between 200 - 400ppm immediately. In meantime, wares need to be sanitized in alternate department.
Corrective Action(s):
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

Routine inspection conducted

Temperatures:
Deli display (Salad/sushi island): 2.8°C
Hot holding unit (Rotisserie): ~60°C
Deli department checks internal temperatures of chicken every 3 hours
Bunker coolers: -1.3°C - 8.7°C
See above infraction
Olive bar: 18.1°C
Deli wall: 2.9°C
Display wall (Cheese): 0.8°C
Display wall (Sandwiches): 4.0°C

Walk-in cooler (Deli): 4.1°C
4 door undercounter cooler (Diamond): Not in use; functional, but currently used for stationary.
Display cooler (Deli meat): 0.1°C
Walk-in cooler (Chicken): 1.7°C
2 door preparation table (Diamond): 0.8°C
2 door upright freezer (Traulsen, nearest ovens): -15.9°C
2 door upright freezer (Traulsen, nearest walk-in cooler): -13.5°C
Walk-in freezer (store shared): -20.2°C

Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
3 compartment sink available for warewashing
QUATs measured ~150ppm at time of inspection
See above infraction

Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.

General:
No pest activity observed at time of inspection.

Let your district inspector know if there are any questions or changes to your previously approved plans