INSPECTION REPORT Health Protection ADIG-CMS2QV

PREMISES NAME Save On Foods #2242 - Kitchen Restaurant		Tel: (604) 533-2911 Fax:
PREMISES ADDRESS 100 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE January 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sara Scott		NEXT INSPECTION DATE 1 Month
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 = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: 1. Display hot holding unit (buffet style appies - self serve) has wings, meatballs and spinach rolls that are between 36-58C. Sauce surface temperature around 60C at the bottom of the trays. Water inside the hot holding unit seems a bit low (less than 1/4 full). Unit is already turned on to Max temperature. 2. Hot holding unit (fries, fried chicken - Deli service counter) ambient hot holding temperature max 44C. Internal temperature of fried chicken around 54C after about 1.5hrs. Operator said that hot holding is kept out for 4hrs (on food safety plan) and typically pulled after 3.5hrs because warmers may not be meeting hot holding temperature requirements Corrective Action(s): Fill more hot water in warmer unit to see if this would solve the problem. Use time as a control - if not meeting temperatures and are <60C, reheat items in oven or other means rapidly above 74C before 2hr mark and hot hold at 60C OR pull all the food items if not meeting 60C hot holding after 2hrs. Fix or replace hot holding units. Monitor the temperature with thermometers. Date to be completed by: Immediately. Operator pulled food items from self serve buffet. Thank you. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hand wash stations are supplied with liquid soap in dispensers and paper towels in dispensers. 1 hand sink is not working in prep area but staff are aware to use alternate hand sink that is well supplied. All prep areas are clean and free of food debris and residue. Counters are stainless steel and in good condition. Coolers and walk in coolers <4C. Chicken kept covered and protected from contamination in coolers. Freezers <-18C. Chicken hot holding temperature (whole) >60C. Cutting boards are in good condition, kept clean when not in use. Facility keeps good records of sanitation logs, sanitized every 2hrs according to plans. Pizza slices are removed every 2hrs. Sanitizer dispenser 200ppm Quat at chicken prep area sink. Bottles are filled with same Quat sanitizer. Facility has probe thermometers and IR Gun for taking temperatures. Logs are completed for each cooler and hot holding products. No signs of pests at the time of inspection. Staff have wear hair nets and have clean uniforms.