INSPECTION REPORT
Health Protection
BCUD-A83U3E

PREMISES NAME
Save On Foods #918 - Kitchen
Tel: (604) 930-1133
Fax: (604) 582-5723
PREMISES ADDRESS
9014 152nd St
Surrey, BC V3R 4E7
INSPECTION DATE
March 15, 2016
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Ken Christensen
NEXT INSPECTION DATE
March 18, 2016
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Numerous sanitizer dispensers not achieving 200ppm quat solution - all dispensing units malfunctioning except pizza station and refrigerated 3 station
Corrective Action(s): Have all units repaired to maintain 200ppm. While technician is on site, have them repair unit at East walk in cooler as it has become inconvenient to sanitize these meat prep sinks
Violation Score: 9


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

Comments

Hand sinks all supplied with liquid soap, paper towels, hot/cold running water
Staff hygiene good - observed proper use of disposable aprons, gloves and hair nets
All cooler systems maintaining 4C or less, with temperature records well maintained
Air curtain has been installed on West walk in cooler - good!
Recommend installing one for the East cooler. It stabilizes product temperature and decreases stress on condenser
Freezers functional
Dishwasher reached 71C (just!) on rinse cycle
Please record rinse temperatures on daily basis using a hot holding, waterproof thermometer
All hot holding measured at 60C or above, with exception of a few "dry" self service items. Temperatures are checked every 2 hours, and discarded immediately if not 60C or above. OK
Chicken holding case has been replaced. Good
Sushi brown rice measured at a pH of <4.5
General sanitation of facility excellent. No evidence of pests
Note: as discussed, cleaning of thick wooden cutting boards is as follows: scrape away soggy wood, grease & debris with metal scraper, wash with detergent/degreaser/soap, rinse with water, spray down with sanitizer, scrub sanitizer in to wood with brush, spray down again with sanitizer.