INSPECTION REPORT Health Protection VCHN-AENQPK

PREMISES NAME Wal-mart Supercentre #1205 - Deli		Tel: (604) 495-8697 Fax:
PREMISES ADDRESS 2151 - 10153 King George Blvd Surrey, BC V3T 2W3		INSPECTION DATE October 12, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manfred Hoppe		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken on lower shelf of hot holding case in retail area internal food product temperatures 45-48 degrees C. Corrective Action(s): Cooked chicken on lower shelf of hot holding case voluntarily discarded. Ensure all hot potentially hazardous foods are displayed at or above 60 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lower shelf of hot holding case in retail area not keeping hot potentially hazardous foods at or above 60 degrees C. Corrective Action(s): Service the hot holding case and ensure all shelves are capable of maintaining 60 degrees C or higher at all times. Do not use lower shelf until serviced. Obtain accurate indicating thermometers to verify hot holding temperatures. Correct by October 19, 2016. Violation Score: 3

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

Comments

Routine inspection: Retail area: Hot potentially hazardous foods on upper shelves of hot case at or above 60 degrees C. Retail area prepackaged deli products at or below 4 degrees in self serve coolers. Retail area freezers at or below -18 degrees C. Cooking area: Hand sink provided with liquid soap and paper towels. 3 compartment sink setup for manual ware washing. 200ppm quats dispensed from chemical dispensing system. Upright cooler at or below 4 degrees C. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.