INSPECTION REPORT Health Protection LKIM-CWCQWS

PREMISES NAME Save On Foods #2225 - Deli/Restaurant		Tel: (604) 437-3220 Fax: (604) 437-4261
PREMISES ADDRESS 4469 Kingsway Burnaby, BC V3N 4X6		INSPECTION DATE October 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul White		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bottom tray where inserts for soup stored has rodent droppings on it. CORRECTED DURING INSPECTION - tray and inserts washed and sanitized during inspection. . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Follow recommendations advised by Pest Control Technician . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Dead rodent observed in trap by North entrance. Trap marked "TEMP". . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have additional traps set as many snap traps have been sprung. Follow recommendations advised by Pest Control Technician . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings found in back corner on floor under trays. Area is not being routinely cleaned. CORRECTED DURING INSPECTION - area cleaned and sanitized by staff . Corrective Action(s): Discuss cleaning of area with janitorial staff Clean and sanitize all areas affected by rodent droppings Follow recommendations advised by Pest Control Technician . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Front screen of dishwasher malfunctioning. Have dishwasher serviced by dishwasher technician. Staff are currently not able to check dishwasher temperature to ensure sanitizing cycle is achieving appropriate temperatures for sanitizing. . 2) Second/Middle sink plug for three compartment sink located on South wall is malfunctioning. Sink unable to hold water. . Corrective Action(s): 1)Have dishwasher serviced by dishwasher technician. Ensure staff are checking final rinse of sanitizing cycle to ensure sanitizing is occurring at each dishwashing cycle. . 2) Have middle plug inspected and repaired. Sink must be able to hold water. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (75) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - at East three compartment sink - Raw meat stored away from Ready to Eat food items - Sushi Rice pH records available for inspection; Sushi rice at pH 4.2 or less - Hair restraints in use - hair nets in use - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Meat slicer in good sanitary condition - Sanitized after each use - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection