INSPECTION REPORT Health Protection TCHN-C8VN6S

PREMISES NAME Save On Foods #910 - Deli		Tel: (604) 599-6760 Fax: (604) 599-6761
PREMISES ADDRESS 100 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE November 19, 2021
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. walk-in cooler (chicken) measured 5.1°C at time of inspection. 2. prepackaged sliced cheese (deli/cheese bunker, end) measured 9.1°C at time of inspection Corrective Action(s): 1. monitor walk-cooler to ensure unit can hold temperatures of 4°C or less. If unit cannot reach 4°C or less, products will need to be relocated to a cooler that can, and unit will need to be serviced by refrigeration technician. 2. remove cheese from end and do not use. Monitor unit to ensure temperatures of 4°C or less can be reached and maintained. If unit cannot maintain temperatures of 4°C or less, unit needs to be serviced by refrigeration technician. Correct by: Nov 22, 2021 Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Only one probe thermometer used can be calibrated. Staff did not follow proper thermometer calibration procedure; measured thermometers based on chicken slurry in walk-in cooler. If thermometer read < 4°C, then thermometer is "good". Corrective Action(s): 1. please obtain thermometers that can be calibrated to ensure proper temperatures are taken and logged. To properly calibrate thermometers, prepare a ice slurry (crushed ice + water). Let thermometers rest in slurry until temperatures displayed are steady. If temperature is not 0°C, calibrate thermometer so the dial/digital screen reads 0.0°C. Correct by: May 2022. Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: deli wall (adjacent to entrance): 3.9°C deli wall (next to sushi): 4.0°C sushi display cooler: 4.2°C sushi prep cooler: 4.2°C sushi undercounter freezer: -12.0°C walk-in cooler (chicken): 5.1°C monitor to ensure unit can maintain temperatures of 4°C or less hot holding display case: 70.0°C deli meat display case: 3.6°C deli product display case (olives): 3.4°C walk-in cooler (cheese/deli): undercounter 2 door cooler: 4.2°C upright 3 door freezer: -12.4°C hot holding island: 62.8°C cheese/deli bunker (sides): 3.2°C cheese/deli bunker (end): 9.1°C see above infraction specialty cheese display: 3.8°C Sanitation: handwash stations equipped with hot/cold running water, liquid soap and paper towels QUATS sanitizer in spray bottles measured ~200ppm 3 compartment sink on site deli slicers cleaned and sanitized every 2 hours; broken down for cleaning at end of day General: overall sanitation of department satisfactory no pest activity observed during inspection food products covered and stored off floor raw foods stored away or under ready-to-eat products staff observed to wash hands appropriately range hood clean sushi machine not in operation at time of inspection at least one staff on site has valid FoodSAFE level 1 training COVID: all staff wearing masks, observing social distancing hand sanitizer available for staff and customers