INSPECTION REPORT Health Protection JELR-D2UT4F

PREMISES NAME Thrifty Foods #9466 - Store		Tel: (604) 948-9210 Fax: (604) 948-9218
PREMISES ADDRESS 1207 56th St Delta, BC V4L 2A6		INSPECTION DATE February 27, 2024	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ryan Bancroft		NEXT INSPECTION DATE 10 Months
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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in sani bucket in meat cutting area is at 0ppm. Corrective Action(s): Corrected: 200ppm detected once sanitizer changed. Change frequently as indicated in your sanitation plan such as every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Reach in freezer (with frozen mussels at end of isle) temperature is about -10C. It may be on defrost, however frost build up noted. Thermometer is not working. Corrective Action(s): Provide an accurate indicating thermometer for this freezer. Defrost if needed and make sure it is at -18C/0. Violation Score: 1

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

Comments

Routine inspection of store, including produce area, food store, back storage/receiving, meat cutting, and seafood sections. Coolers - temperatures at 4C/40F or colder. Seafood in display is also on ice in refrigerated cabinet - good. Live crab and lobster - water appears clean today. Routine maintenance of water system for live crustacean tank is carried out regularly. Meat cutting room is temperature controlled. Meat grinder is in cooler. * Do not overstock the packaged deli meats near sushi self serve. Allow cold air flow. Freezers ok with the exception of the above freezer. Check and record temperatures daily. Hand washing sinks in produce area, meat cutting, seafood service areas have hot/cold water, liquid soap, and paper towels. Disposable non-latex gloves also worn. Reviewed and discussed procedures for noodle/vegetable stir fry kits. Sanitizer - quats sanitizer used. - See above re meat area sanitizer in bucket. Sanitizer for produce area (200ppm quats), meat cutting area (200ppm dispensed into sink), and seafood area (400ppm quats) - triple sink method is used to wash, rinse, sanitize, and air dry utensils and cutting boards. Test strips available. Follow directions on label of quats container. Meat grinder is cleaned and sanitized after use. General cleaning is ok. Follow a routine cleaning schedule. Pest control program is in place with monitoring by licenced pest control company. Follow recommendations of licenced pest control company. Reports available for review during inspection. This report will be emailed to Store management.