INSPECTION REPORT Health Protection JMAA-AYDUJS

PREMISES NAME Canada Safeway #47 Meat/Seafood		Tel: (604) 535-8960 Fax: (604) 535-6760
PREMISES ADDRESS 700 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE May 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ed Greenwood		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle is jammed and does not release sanitizer when triggered. Corrective Action(s): Replace the sanitizer spray bottle and fill it with 200 ppm quaternary ammonium compound (quats). 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: Soap dispenser near stainless steel stand-up cooler is not secure, and opens up when the dispenser is pressed. Corrective Action(s): Replace or repair the soap dispenser so that it can consistently dispense soap securely. Date to be corrected: 5.9.2018 Violation Score: 3

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

Comments

Routine inspection conducted for meat area. The following observations were noted: 1. Temperatures - Glass display coolers up front at 4C - Stand-up seafood cooler at 4C - Back cooler room (meat & seafood) at 4C - Freezer units at -18C *Note: Meat preparation area within standard at approximately 10C (no storage of meat products here) - Temperature logs are present and up-to-date - Thawing practices: Large halibut was being defrosted in the stand-up fish cooler at time of inspection 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and paper towels - Deli slicer, sausage maker, packager, and equipment maintained in sanitary condition after use. Deli slicer and sausage maker are fully disassembled and immersed inside the sanitizing pail after cleaning - Bandsaw, cutting boards, and knives were in use at time of inspection. Reminder: if they are used on a continuous basis, clean and sanitize every 4 hours. If they are used once or if you have finished using it for the day, clean and sanitize immediately afterwards - Meat grinder in back cooler room (4C) cleaned and sanitized at the end of the day - Large 3-compartment sink available, fitted with drain plugs; sanitizing compartment contains 200 ppm quats 3. Storage - Meat and seafood are organized and stored at least 6" off floor - Spices and sugars stored securely in pest-proof containers (note: continue to keep scoop handles outside of food items) 4. Cleaning and Waste - Meat to be discarded placed in large rubber bins, third-party contractor removes them at the end of the day - Floor is flushed with hose and cleaned with cleaning agents at the end of the day 5. Shellfish - Shellfish tags for mussels, manila clams, and oysters are retained and catalogued into a folder