INSPECTION REPORT Health Protection JSAS-CHUUHM

PREMISES NAME Real Canadian Superstore #1518 - Meat Dept		Tel: (604) 439-4428 Fax:
PREMISES ADDRESS 1105 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE September 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 08, 2022
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat cutting room: staff processing multiple different meat products at the same time. Cutting room temperature 8 - 10 C Packaged chicken products 6 C Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety. Food inventory not in use returned to walk-in coolers. Staff are to conducting of one batch of meat product at a time and return product to refrigeration before processing / packaging another product. 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

Handwashing facilities maintained - warm water, stocked liquid soap and papertowel dispensers. Department sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. Cutting room sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Walk-in Cooler (poultry / pork) 2 C, Walk-in Cooler (beef) 3 C Cutting room temperature controlled 8 - 10 C Note: Maximum processing time for all animal proteins is less than 2 hours when cutting room is not maintained at 4 C or colder. Note: Cutting room saw, cutting boards and knives are to be cleaned and sanitized at least every 4 hours of continuous use or when switching between different animal proteins. Retail display units: Right wall freezer -15 C, Left wall freezer -15 C Fresh meat wall display cooler 2 C, Processed meat wall cooler 2 C Bunk cold storage displays: sausages 2 C, impossible burgers 4 C, halal sausages 4 C, striploin steaks 2 C chicken thighs 4 C, pc frozen meals -8 C, ground beef 2 C, whole chickens -8 C meat pies -12 C, hams 3 C, 4 C, chicken breasts 4 C C pork loin -10 C, breaded chicken -8 C, weiners 4 C, oxtails -8 C