Fraser Health Authority



INSPECTION REPORT
Health Protection
JMAA-B2BW2Z
PREMISES NAME
Safeway #4900 - Snack Bar & Deli
Tel: (604) 584-8285
Fax: (604) 584-9605
PREMISES ADDRESS
10355 King George Blvd
Surrey, BC V3T 2W6
INSPECTION DATE
July 3, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Frank Chirico
NEXT INSPECTION DATE
July 06, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sandwich deli items including cheese, sliced tomatoes currently at an internal temperature of 7-8C.
Corrective Action(s): Deli items were placed inside the prep cooler behind the sandwich cooler. Ensure that all potentially hazardous food items remain at or under 4C to prevent the growth of pathogens.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Sandwich deli cooler operating at an ambient temperature of 8-10C.
2. Rubber lining inside top of hot-holding unit has detached.
Corrective Action(s): 1. Service the deli cooler. Discontinue use of the deli cooler for potentially hazardous foods such as sliced tomatoes, cheese, and meats UNTIL a follow-up inspection has been conducted. Deli cooler needs to maintain 4C or lower at all times for proper cold storage of potentially hazardous foods.
2. Replace the rubber lining or ensure that it remains affixed on the unit.

Date to be corrected by: July 6, 2018 for deli cooler; July 10, 2018 for rubber lining
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Hot-holding display unit lacks a thermometer.
Corrective Action(s): Obtain a thermometer for the hot-holding display to monitor temperatures.

Date to be corrected by: July 10, 2018
Violation Score: 1

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

Routine inspection conducted. The following observations were made:

1. Temperatures
- Walk-in cooler and display coolers at 4C or below
- Rotisserie chicken prepared one hour ago was cooling in walk-in cooler at a temperature of 21C. Continue monitoring temperature to ensure that it cools from 60 to 20C in 2 hours, and from 20C to 4C in 4 hours
- Hot-holder for chicken and fries at 63C
- Hot-holding and cooling units equipped with functional thermometers
- Temperature logs are maintained and up-to-date

2. Hygiene and Sanitizing
- Meat slicer was in-use and was cleaned-in-place at time of inspection - good. Ensure that the meat slicer is unplugged, then cleaned-in-place after each use
- Quaternary ammonium compound sanitizer at 200 ppm in spray bottles and point of dispensation
- All handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Food contact surfaces including knives and cutting boards are stored in good sanitary condition
- High-temperature dishwasher sanitizes at a final rinse cycle temperature of 75C at the plate (Min: 71C)

3. Storage
- All food items are elevated off the floor and covered with a tight-fitting lid, or inside original food-grade containers
- Processed foods are labelled and dated by date of preparation
- Raw meats stored in separate area inside walk-in cooler from ready-to-eat foods / produce

4. Administrative
- Permit posted
- Employee on duty has FoodSafe 1

5. Pest Control
- No signs of recent pest activity at time of inspection

***A follow-up inspection will occur next week to ensure that the sandwich cooler can maintain 4C or cooler. Do not place any potentially hazardous foods inside the sandwich cooler until a follow-up inspection is conducted.***