INSPECTION REPORT Health Protection VCHN-C74RHJ

PREMISES NAME Pick 'N' Pay Supermarket Inc		Tel: (604) 720-0976 Fax:
PREMISES ADDRESS 9379 120th St Delta, BC V4C 6R9		INSPECTION DATE September 22, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jatinder Dadrao		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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: Preparation area: Hand sink provided with liquid soap and paper towels. Reminder to keep this hand sink clear of obstructions. Hand sink is to be used for hand washing purposes only. 3 compartment sink available for use. Under the counter cooler at 4 degrees C. Sugar cane juicing machine at the time of inspection, disassembled after cleaning and sanitizing. Bottling area: 3 compartment sink available for use. Liquid soap and paper towels provided. Bleach sanitizer solution used to clean and sanitize equipment. Clean in place for juicing equipment. Bottles are received precleaned and presterilized. Hot water rinse done prior to filling. Bottled juice are sent for high pressure processing to extend shelf life. Best before dates are set at 1 month. Labels in place for all products. Retail: Freezers at or below -18 degrees C. Display coolers at or below 4 degrees C. Sugar cane is received frozen from supplier. Thawing is done in the display cooler. Sugar cane juicing is done upon customer order. Note: premise also sells bottled shelf stable sugar cane juice that is imported. Storage area: Freezers at or below -18 degrees C. Other: Sanitation plan posted. As discussed at the time of routine sampling, revise your sanitation plan to include cleaning and sanitizing of equipment at least every 4 hours. Also, include the procedures to clean and sanitizer all juicing equipment.