Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-DBFU7B
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 28, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ken Christensen		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 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

West Kitchen:
-Walk-in cooler was at 4C.
-Sushi prep cooler was at 4C.
-Sushi area under counter cooler was at 4C.
-Sushi cooler in customer area was at 4C.
-Sandwich under counter coolers (2 units) were at 4C.
-Salad area cooler was at 4C.
-Customer area coolers were at 4C
-Sushi rice had a pH of 4.0.
-Hot foods stored at less than 60C were time tracked and are discarded if not used within 2 or 4 hours - based on food safety plan.
-Hot foods in the customer area protected with a cover and separate tongs for each item.
-Blast chiller used to rapidly cool cooked foods.
-Cooked chicken from the previous day was at 4C.
-Temperatures checked and recorded daily.
-Chicken cooking temperatures checked and recorded.
-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 cooler (raw meat) was at 4C.
-Walk-in cooler was at 4C
-Walk-in freezer was at -18C.
-Under counter coolers (4 units) were at 4C.
-Upright cooler in dimsum area was at 4C.
-Customer area coolers were at 4C.
-Upright freezer in dimsum area was at -12C.
-Under counter freezer was at -13C.
-Hot holding foods are time tracked and discarded if not used within 2 or 4 hours - based on food safety plan.
-Hot holding of rice was greater than 60C.
-Temperatures checked and recorded daily.
-BBQ Pork cook temperatures checked and recorded.
-High temperature dishwasher had a final rinse of 82C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing).
-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 satisfactory at the time of inspection. Minoring cleaning of door seals required.

-Staff FOODSAFE Level 1 equivalence valid until May 26 2029.
-Please contact the inspector if you have any questions or concerns.
-Signature not required.