INSPECTION REPORT Health Protection ZDER-CBZ2WW

PREMISES NAME Nesters Market #80063 - Deli/Bakery		Tel: (604) 298-1522 Fax: (604) 298-1527
PREMISES ADDRESS 9000 University High St Burnaby, BC V5A 0C1		INSPECTION DATE February 23, 2022	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Eric Olson		NEXT INSPECTION DATE March 02, 2022
INSPECTION TYPE Follow-Up
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Half chicken noted at internal temp of 57 C in lower hot hold unit. Ambient temp of unit is 39-40 C as per FHA thermometer and Deli hot hold thermometer in unit. Corrective Action(s): Ensure all hot PHFs are maintained at or above 60 C. If under 60 C for over 2 hours the PHFs must be discarded. ***REPEAT VIOLATION*** serious concerns noted with hot hold unit and or its operation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer available at 3 comp sink for sanitizer dispenser. Corrective Action(s): Ensure 200 ppm QUATS or equivalent sanitizer is available at 3 comp sink for proper dishwashing and sanitizing. Refill/replace sanitizer. Correction date: immediately Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up inspection to report #ZDER-CBRTTB Hot holding monitoring - increased to every half hour monitoring and logging - excellent ***Concern noted: staff checking are not aware of what the target temperature should be, what the setting on the hot hold unit should be or why they there is an need for increased monitoring. -Main upper hot holding unit in use noted at 68 C ambient temp - proper hot holding thermometer noted in unit with the same ambient temperature - no concerns noted ***Summary: Ambient temp: 68 C, Shelf (element temp): 75 C -Lower hot holding open portion - 3 boxes of half chickens noted at an internal temperature of 57 C (thickest portion). Ambient temperature noted at with FHA probe min/max thermometer at 40 C at the hottest - Proper hot holding thermometer noted on upper shelf noted: 39 C (***concern noted) ***Summary: Ambient temp 39-40 C, internal temp of cooked chicken noted at 57 C, Shelf (element temperature) noted: 70 C -No sanitizer available at 3 comp sink - sanitizer jug still appears empty (***concern noted) -Labelled sanitizer bottles noted with 200 ppm QUATS in bakery/deli - no concern ***CORRECTION ORDER remains in place - FHA will contact manager about further actions if necessary.