INSPECTION REPORT Health Protection MUPN-BU4TWD

PREMISES NAME Save On Foods #995 - Deli & Starbucks		Tel: (604) 465-1620 Fax: (604) 465-1416
PREMISES ADDRESS 19150 Lougheed Hwy Pitt Meadows, BC V3Y 2H6		INSPECTION DATE October 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Glenda Siemens		NEXT INSPECTION DATE 12 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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Main hot holding display case at 51C during inspection, staff inspected unit and found it had been turned off and suggested that it was accidentally turned off as the power button is at a height that is easily bumped. Temperature logs for unit stated that unit was at 71C three hours ago, unit turned on again and reached 60C during inspection. Corrective Action(s): Ensure all hot holding units are consistently able to hold hot foods at 60C or above. Recommend putting in a guard to prevent on/off switch from being bumped accidentally. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Three probe thermometers stored at room temperature (~23C) all read approx 4C. Thermometers had both Celsius and Fahrenheit readings on them and could have been confused during last calibration. Corrective Action(s): Ensure these are properly calibrated to ensure accuracy. Violation Score: 1

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

Comments

Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, All other hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Reviewed cleaning procedures for meat slicer, which alternates between being sanitized in place and a full break down cleaning every 2 hours. No concerns √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained √ Staff with FoodSafe present √ No concerns with staff hygiene or food handling noted during inspection