Fraser Health Authority



INSPECTION REPORT
Health Protection
TCHN-D48SBM
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
April 11, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gord Gauthier		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
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 wall (adjacent to entrance): 7.3°C
Store manager confirmed unit was on defrost cycle via microthermal temperature monitoring app.
Deli wall (next to sushi): 4.6°C
Sushi display cooler: 1.9°C
Hot holding island (wing bar): Unit malfunctioning and not in use at time of inspection
Cheese/deli bunker (end): 3.6°C
Cheese/deli bunker (sides): 0.6°C
Hot holding case (rotisserie chicken): 38.5°C
TCS; Products time stamped. Intended to leave at warmer for 3 hours. Product then taken back into kitchen for disassembly and cooling.
Specialty cheese display: 1.3°C

Sushi prep cooler: 3.2°C
Sushi undercounter freezer: -8.4°C
Rice cooker: not in use at time of inspection
Sushi rice is acidified to pH 4.0
Walk-in cooler (chicken): 3.6°C
Undercounter 2 door cooler: 2.8°C
Upright 3 door freezer: -20.1°C
Walk-in cooler (cheese/deli): 1.9°C
Deli meat display case: 4.3°C
Deli product display case (olives): 4.2°C
Hot holding display case: 64.2°C

Sanitation:
QUATS sanitizer in spray bottles and in sink measured ~200ppm
Two 3 compartment sink on site
Deli slicers soiled at time of inspection
Cleaned and sanitized every 2 hours; broken down for cleaning at end of day

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 during inspection
At least one staff on site has valid FoodSAFE level 1 training
Vinyl gloves available and used
Random items checked to be within best before dates