INSPECTION REPORT Health Protection CHAS-BDG2D5

PREMISES NAME Omnitsky Kosher		Tel: (604) 521-1835 Fax:
PREMISES ADDRESS 22 - 1610 Derwent Way Delta, BC V3M 6W1		INSPECTION DATE June 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order, Ticket Issued	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No Foodsafety Plan. Corrective Action(s): Develop plan. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser is not working. Corrective Action(s): Obtain a new unit or service this one. Violation Score: 9

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

Comments

Three surfaces were swabbed on June 17, 2019. Test results showed that the inside of the plastic food insert was clean. However, the direct food contact surfaces on the wiener peeling machine and the meat slicer were very contaminated. The equipment were supposed to have been previously cleaned. Ensure the machines are dismantled first before cleaning and sanitizing. Obtain a chemical dispenser that works. Sanitize floor and walls surfaces daily to eliminate harborage sites of pathogens such as Listeria monocytogenes. This organism can live in food processing plants and contaminate a variety of processed meats after cooking. They then can multiply on these items during prolong refrigeration at temperature as low as -0.4C. Large documented outbreaks of listeriosis have been linked to consumption of refrigerated deli meats. Take steps to protect your products, establish safe procedures and ensure they are adhered to. Develop Food Safety Plan (order issued) and update the sanitation plan. Refer to the CFIA Control measures for Listeria monocytogenes in ready-to-eat foods . Ensure food items are date labelled to clearly identify the batches.