INSPECTION REPORT Health Protection MBEK-B88VT4

PREMISES NAME Real Canadian Superstore #1551 - Deli		Tel: (778) 545-0431 Fax: (778) 545-0469
PREMISES ADDRESS 2332 160th St Surrey, BC V3S 9N6		INSPECTION DATE January 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rob Comack		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located near entrance to deli area did not have liquid hand soap at the time of inspection. Corrective Action(s): Liquid hand soap was provided at the time of inspection. Ensure that at all times, all hand washing stations remain unobstructed and are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Multiple large open pails of drippings/oil were observed to be stored in the open deli area on the floor near the ovens. It was stated that pails were stored in that area overnight and were to be stored there until they were able to be properly disposed of. Corrective Action(s): Pails were placed on a cart to be covered and transferred to cooler for temporary storage. Open pails of drippings stored in the open at ambient temperature may potentially attract pest activity. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C - Walk in chicken cooler at 2 degrees C - Closed deli display case at less than or equal to 4 degrees C - "Beef/salami" under counter cooler at 2 degrees C - "Poultry" under counter cooler at 2 degrees C - "Pork" under counter cooler at 1 degree C - "Meals to go" open display case at less than or equal to 4 degrees C - Pizza open display case at less than or equal to 4 degrees C - "Bunker" coolers (4) at less than or equal to 4 degrees C or less - Prep cooler at 4 degrees C (below) and 3 degrees C (above) - Blast cooler not in use at time of inspection - Walk in freezer at -20 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Internal food temperature of cooked chicken was measured at 92 to 97 degrees C - Temperature records maintained. Probe thermometer is available on site for internal temperature checks. - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles, in a container with a wiping cloth, and from dispenser at 3-compartment sink at 200 ppm. Three sink plugs available in deli department for manual ware washing. Quats test strips available. - Discussed cleaning and sanitizing of equipment and utensils, including slicers. It was stated that slicers are cleaned and sanitizing at least every two hours or following use, and are fully disassembled, cleaned, and sanitized at least every four hours. Separate slicers in use different meat products. - Staff wear hair nets and clean attire - No signs of pest activity observed at time of inspection - FOODSAFE equivalent certificate for staff on duty is within expiry