INSPECTION REPORT Health Protection JCHW-CXNRG4

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 November 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Christensen		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Opened can of tomato sauce was stored in the cooler. Corrective Action(s): Once canned foods are opened, the contents must be transferred to a food grade container to prevent potential contamination of foods. Tomato sauce was discarded at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up was observed by the high temperature dishwasher. Corrective Action(s): Clean the build up of food debris from the dishwasher area and ensure facility is maintained in a sanitary condition to prevent potential pest infestation. Violation Score: 3

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

Comments

West Kitchen: -Walk-in cooler was at 3C. -Sushi prep cooler was at 4C. -Sushi area under counter coolers (2 units) were both at 4C. -Sushi cooler in customer area was at 4C. -Sandwich under counter coolers (2 units) were at 4C. -Salad cooler was at 4C. -Customer area coolers were at 4C -No sushi rice available at the time of inspection - unable to test for pH. -Hot holding was greater than 60C. Foods are time tracked and discarded if not used within 2 or 4 hours - based on food safety plan. -Hot foods in the customer area protected with a cover. -Chicken was cooked to greater than 74C. -Blast chiller used to rapidly cool cooked foods. Cooked chicken was at 4C in the blast chiller. -Temperatures checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. East Kitchen: -Walk-in coolers were at 2C/3C. -Walk-in freezer was at -18C. -Under counter coolers (4 units) were less than 4C. -Upright cooler in dimsum area was at 4C. -Customer area coolers were at 4C. -Upright freezer in dimsum area was at -14C. -Under counter freezer was at -18C. -Hot holding was less than 60C. Foods are time tracked and discarded if not used within 2 or 4 hours - based on food safety plan. -Cooked foods were rapidly cooled under cold running water. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse of 74C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. General: -Facility serviced by professional pest control operator. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until May 17, 2024 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19