Fraser Health Authority



INSPECTION REPORT
Health Protection
255341
PREMISES NAME
Safeway #4968 - Deli		Tel: (604) 858-8115
Fax: (604) 858-8476
PREMISES ADDRESS
200 - 45610 Luckakuck Way
Chilliwack, BC V2R 1A2		INSPECTION DATE
July 21, 2024		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Kyla Cooper		NEXT INSPECTION DATE
July 28, 2024
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: Moderate (16-29) Total Score = 18
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1. Dried food crumbs found on the "cleaned" meat slicer
2. Dried food crumbs & sauce found on all the cooler, freezer doors and their handles, dishwasher.
3. Dried food crumbs found on the "clean" surface next to the high temperature dishwasher.
→No apparent separation between "clean" and "dirty" areas.
Corrective Action(s): Clean and sanitize all the equipment, utensils, food contact surfaces. To be corrected by 28-Jul-2024.
Violation Score: 15

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Dried food crumbs, sauces, grease found under the equipment on the floors.
Corrective Action(s): Clean the area. To be corrected by 28-Jul-2024.
Violation Score: 3

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

-All hand sinks were fully equipped with soap, paper towel, cold/hot running water.
-Quat sanitizers were available and measured at 200ppm
→Please ensure sanitizers are changed at adequate interval to maintain 200ppm
-All coolers were measured at 4°C or below
-All freezers were measured at -18°C or below
-High temperature dishwasher was measured at 71.9°C at the plate level.
*→Ensure the dishwasher is ran empty to reach the adequate temperature prior to loading the dishes.*
-Hot held soups were measured above 60°C.

*Observed overflowing garbage can.
→Please ensure the garbage cans get emptied when necessary.

Discussed:
-Hot holding procedure for the rotisserie chicken.
→Please send the store's policy, procedure on how the foods are maintained at 60°C or higher.