INSPECTION REPORT Health Protection LKIM-BMDPFB

PREMISES NAME Real Canadian Superstore #1556 - Store		Tel: (604) 587-8500 Fax:
PREMISES ADDRESS 14650 104th Ave Surrey, BC V3R 1M3		INSPECTION DATE March 4, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff in front produce preparation area observed to block handsink with dirty utensils. CORRECTED DURING INSPECTION - items moved. Item discussed with staff. . Corrective Action(s): Discuss proper storage of dirty utensils and equipment with staff. The handsink is never to be used for dishwashing or anything. To be available for handwashing at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the following places: - Floor in produce preparation area (front) - Floor under chips aisle, pasta aisle, rice aisle and condiment aisle (pickles etc) - Bottom shelf of chips aisle, pasta aisle - Rodent droppings found in back storage area behind pallet 222-A . Corrective Action(s): Clean areas. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests in all traps - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - all sink plugs are functional - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets used throughout store - Back doors closed during inspection - Items stored up off floor in back - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from equipment