INSPECTION REPORT Health Protection JSAS-BG3R5F

PREMISES NAME Choices Market #518 - Production		Tel: (778) 379-5757 Fax: (604) 439-2458
PREMISES ADDRESS 110 - 8620 Glenlyon Pky Burnaby, BC V5J 0B6		INSPECTION DATE September 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] 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: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # JSAS-BFUU2A of Sep-09-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooling logs for mulitple food items are not completed in a consistent manner that verify cooked foods reached 4 C in a safe time frame. Correction: Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Cooling records must document each batch of food product reaches 4 C. Code 302 noted on Routine inspection # JSAS-BFUU2A of Sep-09-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple food tongs stored in clean dish area with visible food debris. Dishwashing room - glass jars stored on top shelf with visible food debris. Salad / sandwich prep room - sanitizer spray bottle 0 ppm Quaternary Ammonia and wiping rags in use without a reservoir of sanitizer available. Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Ensure sanitizer spray bottles are changed frequently to maintain 200 ppm Quaternary Ammonia.

Comments

New cooling log system in place. Records available and maintained for past several days. Records indicate all food items cooled were successfully cooled to 4 C or colder within safe time frames. New prep cooler provided in sushi prep. room, temp 3 C New 2 door upright cooler provided in salad / sandwich prep room temp 3 C Reviewed 2 hour process SOP for assembling food items when at temperatures above 4 C Food utensil storage station - food utensils observed in sanitary condition. Used glass jars removed from clean dishware storage shelving in dishwashing room. Sanitizer spray bottles and sanitizer containers for wiping cloth storage available in both preparation rooms in use. Note: When filling containers or spray bottles at sanitizer dispenser allow feeder to flow for a brief moment prior to filling containers to ensure adequate sanitizer concentration is dispensed. Takeout containers stored in protective packaging in salad prep room. Warehouse has been re-organized, areas around loading bays have been cleared and all visible snap traps have been re-armed to maximize effectiveness of pest control program. Cheese, sushi and salad / sandwich preparation rooms will not be maintained at 4 C or colder. Room temperature 2 hour SOP procedure will be used consistently in all food preparation areas.