INSPECTION REPORT Health Protection ANAN-DBUU5F

PREMISES NAME Safeway #4917 - Deli		Tel: (604) 524-4418 Fax: (604) 524-1712
PREMISES ADDRESS 52 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE December 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alice Warner		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning required. Corrective Action(s): Floor in the front service area requires cleaning. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the employees working in the deli had Foodsafe level 1 or equivalent certification. Corrective Action(s): In the Manager's absence, at least one staff on every shift must be certified. Violation Score: 1

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

Comments

Sanitizer spray bottles have 200ppm Quats solution in them. Handsinks are fully equipped All freezers are -18 degrees Celsius or lower All coolers are 4 degrees Celsius or lower Foods in the warmer were held above 60 degC Chicken thai soup was at 63 degC; roast chicken in the warming case probed at 64 degC; back bacon probed at 69 degC; ham probed at 65 degC Meat slicers are cleaned and sanitized every 4 hours. DEVELOP A MORE RELIABLE PROCESS TO ENSURE SLICERS ARE SANITIZED EVERY 4 HOURS (E.G.) TIMERS, OR LOGSHEET WITH CLEANING TIMES FILLED IN SO STAFF CAN INITIAL ONCE CLEANING HAS BEEN COMPLETED. Dishwasher rinse was 77 degrees Celsius at plate level. The leak has been repaired. Temperature log's being maintained. Exhaust hood has been serviced Pest control company is on contract Roast chicken is probed after cooking and the temperature recorded. Temperature of the foods in the hotholding case is monitored every 2 hrs. Roast chicken is kept out in the warmer for about 4 hours after which the chicken is pulled and cooled for use in other dishes.