INSPECTION REPORT Health Protection VCHN-BJAR4W

PREMISES NAME Safeway #4903 - Deli		Tel: (604) 596-4885 Fax: (604) 590-0783
PREMISES ADDRESS 6401 120th St Delta, BC V4E 3G3		INSPECTION DATE November 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Colin Preston		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: Hand sinks provided with liquid soap and paper towels. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. 200ppm quats dispensed from the chemical dispensing station. 200ppm quats available for use in labeled spray bottles. 3 compartment sink setup for manual warewashing. Walk in cooler at 4 degrees C. Walk in freezer at -16 degrees C. Sandwich preparation cooler inserts at or below 4 degrees C. Display cooler to the right of the sandwich preparation cooler at 2 degrees C. Under the counter cooler at 4 degrees C. Hot holding case at or above 60 degrees C. Back hot holding case at or above 60 degrees C. Chilling cooler not in use. Deli meats and cold ready to eat foods in display cooler at or below 4 degrees C. Retail area cheese and deli meats cooler at or below 4 degrees C. Sushi display cooler at 3 degrees C. No soup hot holding at time of inspection. Hot holding case in retail area at or above 60 degrees C. Sandwich display case at 2 degrees C. Temperature monitoring records maintained and available for review. Back storage room closed. Traps setup for monitoring pest activity. No rodent activity noted at time of inspection. Continue monitoring program. Clean on a regular basis with a focus in hard to reach areas and underneath equipment. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection.