INSPECTION REPORT
Health Protection
246749

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
July 30, 2020
TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Gord Gauthier
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Utensils not maintained in sanitary condition.
Observation: dirty knives and plastic holders of knives were found in drawers under the deli-slicer counter.
Correction: Unsanitary utensils were moved to the ware-washing sinks. Operator mentioned that the equipment is washed and sanitized by night staff (once/day).
Rationale: Dirty knives and knife holders can cross-contaminate the clean surfaces and other food items causing a foodborne illness.
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation (CORRECTED DURING INSPECTION): Refrigeration units lack accurate thermometers.
Observation: Three-door upright freezer did not have a functional thermometer. The digital one on the outside was broken.
Correction: Obtain a thermometer for the freezer corrected.
Rationale: Lack of thermometers in cooling/freezer units makes it difficult to monitor temperature to protect food from spoilage.
Corrective Action(s):


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

Comments

Comments
Routine inspection of the Deli facility conducted.
The facility is in good condition.
*Sushi freezer was out of order at time of inspection.
*Left preparation cooler was out of order at time of inspection.
No food was being stored in either of the coolers.

Temperatures
Walk-in cooler 1 (raw chicken & sauces) was at 3.0C (raw chicken and Caesar dressing was probed to obtain internal temperature).
Walk-in cooler 2 (cheese & produce) was at 2.8C (egg salad and tomato salsa was probed).
Under counter prep cooler (right side) was at 2.3C ambient temperature.
Sushi Cooler (top) was at 0.2C ambient temperature.
Sushi cooler (bottom) was at 2.3C.
Sushi cooler (front-customer side) was at 10C.
Front display cooler holding bean salads and pasta was at 4C.
Front customer cooler 1 was at 4C.
Front customer cooler 2 was at 3.6C.
Front customer cooler 3 was at 3C.
Display kioske cooler was at 1C.

Hot holding of whole chicken at the front was at 68C internal temperature.
Hot holding of buffet table at the front was at 61C internal temperature.
Whole chicken was cooked to 90.2C internal temperature.

Sanitation
Both 3-compartment sinks equipped with plugs and the two dispensers dispensed 200ppm QUATS solution.
Spray bottle available across the facility with 200ppm QUATS solution.
Deli slicers are sanitized every 2 hours and disassembled for cleaning every 4 hours. Logs up to date.
Cutting boards are cleaned and sanitized every 2 hours or as needed.
Sushi rice machine is sanitized at the end of the day.
Vacuum sealer is sprayed with 200ppm QUATS at the end of the day.

Hand sinks are adequately equipped with hot/cold water, liquid soap and disposable paper towels.

Storage
Raw foods are stored separately from ready-to-eat foods and produce.
Food is stored at least 6" off the ground.
Chemicals are stored under ware washing sinks and away from food.
Randomly selected items were all within Best Before dates.

Practices
-Time stamping is used to monitor time for all food items in hot holding units by the kitchen. Food is discarded after 4 hours.
-Food is cooled in an acceptable manner. Smaller pieces of chicken were spread out on a tray and covered in walk-in cooler and were <4C internally.
-sushi rice had been discarded for the day at time of inspection but a sample was collected from the bin to test ph, ph was at 4.0.

Administration
-All staff is food safe level 1 certified. One of the staff member's certification is valid until January 23, 2024.
-All logs (temperature, cleaning, cooking) were up-to-date.
-An accurate food probe thermometer is used to check cooking temperatures.
-Permit is posted at the front by the sushi counter.

Pest control
-The facility is monitored by Orkin. UV lamp for flies is present (in good condition). Tin cats were empty.
-No signs of pests were noted at time of inspection.

General
-Staff wears gloves properly, uses hair nets and washes hands frequently.
-COVID - safety signs are posted for physical distancing.
-Buffet table has sanitizer (alcohol based) available and signs to remind people to sanitize and maintain social distancing.