INSPECTION REPORT Health Protection VCHN-BLCSX6

PREMISES NAME Wal-Mart Supercentre #1207 Meat/Deli/Bakery		Tel: (604) 595-3617 Fax: (604) 595-5552
PREMISES ADDRESS 7155 120th St Delta, BC V4E 2B1		INSPECTION DATE January 31, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kumar Ramachandran		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Premise continues to have regular servicing done by pest control company. Pest control records reviewed. Follow the recommendations from the pest control technician. General sanitation in retail and back storage area satisfactory. Reminder to clean food spills promptly. Store: All food stored off the floor. Front area bread storage satisfactory. All products stored off the floor. Cake display cooler at 3 degrees C. Freezer at -14 to -15 degrees C. Self serve bins for baked goods provided with individual tongs. Bulk dry products stored in clean bins with individual scoops for dispensing. Bulk dry products are clean. Cooked chicken hot held above 60 degrees C. Display cooler for fresh vegetables, packaged food products, cut fruits/vegetables, etc. at or below 4 degrees C. Display cooler for deli meats and fresh meats at or below 4 degrees C. Display freezers at or below -18 degrees C. Aisle freezers at or below -18 degrees C. Bunker type coolers at or below 4 degrees C. Bunker type freezers at -15 to -17 degrees C. Reminder to observe load limits. Yogurts, cheese, and eggs at or below 4 degrees C. All products within best before dates. Walk in cooler with front serve sections at or below 4 degrees C. Back deli and produce/bakery areas: Deli section hand sink provided with liquid soap and paper towels. 3 compartment sink setup for manual warewashing. 200ppm quats available for use in labeled spray bottles. Deli section 2 door cooler at or below 4 degrees C. Probe thermometer available for checking rotisserie chicken final cooking temperature. Produce/bakery section hand sink provided with liquid soap and paper towels. 3 compartment sink also setup for manual warewashing. 200pppm quats available for use in labeled spray bottle. Walk in freezer at -16 degrees C. Back area: All food products stored off the floor. Pest control services in place. Walk in freezer at -18 degrees C. Note: frost build up observed. Walk in cooler for deli meats and meats at 2-3 degrees C. Walk in cooler for produce at or below 4 degrees C.