Report No. VCHN-BFNPPW

Fraser Health Authority

INSPECTION REPORT
Health Protection
VCHN-BFNPPW

PREMISES NAME
Divine Sandwich

Tel: (604) 940-1309
Fax:

PREMISES ADDRESS
3 - 7560 Vantage Way
Delta, BC V4G 1M1

INSPECTION DATE
September 3, 2019

TIME SPENT
0.75 hours

OPERATOR (Person in Charge)
Se Jong Ma

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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Cover missing for light fixture above the 2 compartment sink and dishwasher.
Corrective Action(s): Ensure all light fixtures are provided with adequate covers. Correct by September 17, 2019.
Violation Score: 1

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

Comments

Routine inspection:

Front hand sink provided with liquid soap and paper towels.
Staff washroom hand sink provided with liquid soap and paper towels.
100ppm bleach sanitizer solution available for use.
Dishwasher registers 75 degrees C at the plate surface during the final rinse cycle. No leaks observed.
Sliding glass door cooler at 4 degrees C.
Upright cooler at 4 degrees C.
All 3 freezers at or below -18 degrees C.
Preparation cooler inserts and lower section at or below 4 degrees C.
Salad section behind sneeze guard.
Hot holding at or above 60 degrees C.
Front display cooler lower section at 4 degrees C. Top section at 10 degrees C. No cold potentially hazardous foods displayed.
FOODSAFE requirements met at time of inspection.
Permit posted in front area.

Note: temperature monitoring records not being maintained. Last entry was February 22, 2019. Two days after the followup inspection. Monitor and record temperatures of all coolers, freezers, and hot holding on a daily basis. This is as per your food safety plan.