INSPECTION REPORT Health Protection JCRH-CSTUW2

PREMISES NAME Save On Foods #996 - Deli		Tel: (604) 298-8412 Fax:
PREMISES ADDRESS 4399 Lougheed Hwy Burnaby, BC V5C 3Y7		INSPECTION DATE June 15, 2023	TIME SPENT 1 hour
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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris/grime noted on floor between rational ovens - Food debris noted on floor of deli walk-in cooler under pallets Corrective Action(s): - Thoroughly clean above mentioned areas to remove food debris and grime. Ensure these areas are cleaned at sufficiently frequency to prevent any build up of debris/grime. To be corrected by: 22-Jun-2023 Note: Cleaning of walk-in cooler floor was completed at time of the inspection Violation Score: 3

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

Comments

- General sanitation satisfactory aside from above noted areas - Handsinks were supplied with liquid soap and paper towel - Coolers were operating at 4C or colder with the exception of 3 door undercounter which was not in use - Dept Mgr reported service call has been put in and cooler not in use in the interim - Cold held items in salad bar were maintained at 4C or below - Hot held foods in hot cases and hot buffet were maintained above 60C - Temperatures (cold holding and hot holding) are checked and recorded twice daily. - Cooking or reheating temperatures are checked. *Records were complete and up to date; it was noted that some recorded temperatures (reheat and hot hold) were below required temperature. Ensure corrective action is taken and recorded if required temperature is not met. Review with staff. - Manual dishwashing method used. Quats sanitizer (200ppm) present from dispensers at warewashing sinks - Quats sanitizer (200ppm) present in spray bottles for sanitizing food contact surfaces and equipment (slicers) - Reviewed cleaning and sanitizing procedures for slicers with Mgr. Slicers are cleaned at sanitized at least every 2 hours. Log sheet present. - Sushi machine is cleaned and sanitized after use. - No signs of pest infestation observed at time of the inspection. - Foodsafe requirement met at time of the inspection