INSPECTION REPORT Health Protection DSEA-D3RVJ8

PREMISES NAME Safeway #4930 - Deli		Tel: (604) 522-2019 Fax: (604) 522-2676
PREMISES ADDRESS 220 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE March 27, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ivan Ramponi		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Various Chinese food in the hot holder measured <60C, product was cooked approximately 4 hours prior. Chow mein (48C), Shanghai noodles (43C), spicy chicken (49C), fried rice (38C), sweet and sour pork (50C), honey garlic chicken (45C), beef and broccoli (44C), and ginger beef (52C). Corrective Action(s): Discarded all of the above noted foods. Ensure that all hot potentially hazardous foods are kept >60C at all times. Recommend keeping heat setting above #6 as products in previous routine inspection did not measure >60C with a setting of #5 Violation Score: 15

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

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =All cooler and freezer units measured to be within appropriate parameters =Roast chicken (78C), soup hot holding (71C), and fried chicken hot holding (80C) measured > 60 degrees C. =High temperature dishwasher had a final rinse temperature of 74.0 C at the dish surface (minimum 71 C required for proper sanitizing) =QUATS sanitizer solution at 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection. =Deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; deli manager FOODSAFE certification equivalent (FOODWISE program) verified to be valid (expires Feb 2027)