INSPECTION REPORT Health Protection 253841

PREMISES NAME Save On Foods #910 - Deli		Tel: (604) 599-6760 Fax: (604) 599-6761
PREMISES ADDRESS 100 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 19, 2021	TIME SPENT 3 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE July 23, 2021
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. QUATs spray sanitizer measured to have <100ppm by the sushi preparation area. 2. QUATs dispensing line at the three compartment sink by the sushi preparation area measured to have <100ppm. Rationals: 1, 2 - sanitizer needs to be maintained at the proper concentration to adequately reduce bacteria on food contact surfaces to acceptable levels and prevent foodborne illness. Correction action: 1. Replace the spray sanitizer with new QUATs solution. Re-test with test strips to verify that concentration is at 200ppm. 2. Contact technician to fix the QUATs dispensing line. In the meantime, manually set up the sanitizing compartment in the 3-compartment sink. Re-test with test strips to verify at 200ppm. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Long standing debris accumulated on the gaskets of the deli display cooler with the quinoa and pakoras. Rationale: Unclean gaskets can support the growth and survival of bacteria, which can lead to contamination of the hands and food during food prevention. Corrective action: Thoroughly clean and sanitize the gaskets. Date to be corrected by: 2021/07/21 Corrective Action(s): Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Orange container filled with unused equipment (eg. scissors and dish rack) in standing water beside the handsink in sushi preparation area. Rationale: Items not required for the food preparation should be removed to facilitate proper cleaning and sanitation of the premises. Corrective action: Remove the orange container from the deli's sushi preparation area. Date to be corrected by: 2021/07/23 Corrective Action(s):

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

Comments

General comments observed during inspection. -Sushi rice measured to have pH 4.0 1. Temperature -All freezers maintained at satisfactory temperatures. -All coolers (display coolers, under the counter coolers, walk-in cooler) maintained at <4C. -Hot holding unit items in display case measured at >60C. -Hot holding unit for the wings measured at 61C. -Temperature logs maintained on-site. -Hot held items discarded after 4 hours. 2. Sanitation -Meat slicer wiped with QUATs sanitizer after every 2 hours and fully disassembled for cleaning and sanitizing at the end of the day. -Sushi machine cleaned and sanitized at the end of the day. -Three-compartment sink for manual dishwashing with drain plugs set up and available. -All hand sinks equipped with liquid soap, hot/cold running water and paper towel. -Employees observed to be changing gloves during food preparation. 3. Storage -All foods stored off the floor and covered. -No raw foods stored above ready-to-eat foods. 4. Pest control -No pest activity detected. -Premises is serviced by professional pest company. 5. Administrative -One staff onsite has valid and current FOODSAFE level 1 training.