INSPECTION REPORT Health Protection JFEN-AGKV66

PREMISES NAME Real Canadian Superstore #1518 - Deli		Tel: (604) 439-4400 Fax:
PREMISES ADDRESS 1105 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE December 12, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Do not store trays of cooked chicken on top of boxes of raw chicken in the walk-in cooler. Corrective Action(s): Ensure cooked and ready to eat foods are protected from contamination and all times and stored seperately and away from the raw chicken in the walk-in cooler. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rust and other debris build up on food cart with cutting board used for pizza preparation. Corrective Action(s): Replace old equipment that is no longer in good working order and cannot be adequately washed and sanitized. Violation Score: 3

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

Comments

* Payment of outstanding permit fee in the amount of $150 for the period of April 1, 2016 - March 31, 2017 made payable to Fraser Health Authority is required -liquid soap and paper towel provided at handsinks -noted handwashing by staff at time of inspection -review best handwashing practices with staff -reminder: gloves do not replace handwashing. -coolers at or below 4C -thermometers present -temperatures checked daily -hot holding at or above 60C -temperatures checked daily -discussed roasting, hot holding, cooling and further preparation of chicken -QUAT sanitizer on-site for sanitizing surfaces, utensils and equipment -200 - 400 ppm QUAT -ensure all food equipment is washed and sanitized as needed or at least once every 4 hours while in use e.g. knives, cutting boards, meat slicers, etc. -general sanitation and organization is satisfactory -pest control services on-site -no signs of pests noted at time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JFEN-AGKV66
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment