INSPECTION REPORT Health Protection SSZO-BJSN8R

PREMISES NAME Suzette`s Deli		Tel: (604) 291-2750 Fax: (604) 291-2750
PREMISES ADDRESS 116 - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE December 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Injaz Park		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 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

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted on shelf and floor under oven, on shelf and floor under toaster. Pest control company comes in once a month. Corrective Action(s): Remove droppings, sanitize areas, and montitor. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A frying pan and portable butane gas stove noted in facility. Operator indicated bacon is cooked in oven in batches, cooled, placed in cooler, and reheated on frying pan when needed. No ventilation exhaust system in facility. Corrective Action(s): A commercial ventilation exhaust system is required to prepare (cook and/or reheat) any foods that generate grease laden vapor, particularly foods from animal products. Remove gas stove and frying pan from facility. Violation Score: 1

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

Comments

Health permit is posted Sandwich prep cooler: -0.2oC 2-door stainless steel cooler: 1.6oC White domestic cooler: 4oC Beverage cooler: 3.2oC Fruit cup cooler: 3.5oC Chest freezer: -16oC Stand up freezer: -17oC White domestic freezer (top compartment): -17oC No hot holding at time of visit Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Discussed dishwashing procedures with staff. Dishware is soaked in bleach sanitizer after washing. Bleach sanitizer in bucket and sanitizing sink noted 100ppm chlorine