INSPECTION REPORT Health Protection ANAN-CXUTHJ

PREMISES NAME Save On Foods #2228 - Deli		Tel: (604) 433-4816 Fax: (604) 433-5269
PREMISES ADDRESS 7501 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE November 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine Martin		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Whole cooked chicken, in the original packaging, noted in the walk-in cooler. Corrective Action(s): Whole chickens are supposed to be pulled from the hot case after 4 hours, then pulled from the bone (stripped) or cut up into smaller pieces, to ensure they cool down faster, before being placed into the cooler. Staff are not doing this as the chickens are quite hot when they are removed from the hot case. As discussed, come up with a solution that works for staff as well as management to ensure proper cooling practices are being followed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Some cupboards have loose handles; some drawers are missing facings. Corrective Action(s): Address these concerns. Violation Score: 1

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

Comments

General Observations: Walk-in chicken cooler's at 1 degC; Deli meat cooler's at 2 degC Deli meat display case temperature's at 2 degC; salad cooler's at 1 degC; sandwich prep cooler's at 3 degC; 3-door freezer's at -20 degC Temperature of the foods in the hot holding case is above 60 degC; Chickens in the hot case are stored above 60 degC; soup temperature was 66 degC. Rotisserie chickens are cooked and put out in the hotholding cases throughout the day as needed. They're time stamped and removed from the case after 4 hours. 200ppm Quats is available in spray bottles on-site. All 4 handsinks are fully equipped Temperature log's being maintained At least one staff on duty had FS level 1 or equivalent certification. Three-compartment method of dishwashing is being utilized. Sanitizer concentration in the 3rd compartment of the sink was 200ppm. No signs of pests. Orkin is on semi-monthly contract. Last service report reviewed. Meat slicers are taken apart and sanitized every 2 hours (recorded daily). *report reviewed and a copy left on-site, signature not required*