INSPECTION REPORT Health Protection TCHN-CEBU9X

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 May 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Following cooler units not holding temperatures at 4°C or less: - 2 door undercounter cooler - cheese/deli bunker (ends) **Repeat** **Corrected during inspection** - 2 door undercounter cooler controls adjusted; thermometer placed in cooler to verify if unit can maintain temperatures of 4°C or less. - cheese/deli bunker (ends): Some products have been removed. Potential overstocking issue. Please monitor to ensure products are kept at 4°C or less. Corrective Action(s): Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Products not holding 60°C or above in rotisserie chicken hot holding case. Multiple bulbs observed to be missing or burnt out. Corrective Action(s): Replace bulbs and monitor unit to ensure temperatures of 60°C or above can be maintained. If not, contact service technician to have unit serviced. Correct by: immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was not observed to wash hands throughout inspection. Gloves were observed to be changed multiple times. **Corrected during inspection** Staff informed that hands are to be washed whenever gloves are changed. Please refer to approved corporate food safety plan. Hands are to be washed whenever gloves are changed. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Rice products observed to be stored at room temperature in containers of water by 3 compartment sink nearest deli/cheese walk-in cooler. Products were measured to be at 10°C Corrective Action(s): Refer to corporate food safety plan. Proper thawing methods include: - under cold running water, - in cooler, or - in microwave (if product is used and served immediately). Correct by: immediately Violation Score: 1

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

Comments

Routine inspection conducted Temperatures: deli wall (adjacent to entrance): 2.4°C deli wall (next to sushi): 4.0°C sushi display cooler: 1.6°C sushi prep cooler: 4.0°C sushi undercounter freezer: -14.0°C rice cooker: not in use walk-in cooler (chicken): 3.2°C hot holding display case: 74.0°C deli product display case (olives): 3.8°C deli meat display case: 3.2°C walk-in cooler (cheese/deli): 2.0°C undercounter 2 door cooler: 6.7°C see above infraction upright 3 door freezer: -18.8°C hot holding island (wing bar): 62.8°C cheese/deli bunker (end): 5.7°C see above infraction cheese/deli bunker (sides): 1.9°C hot holding case (rotisserie chicken): ~55°C see above infraction specialty cheese display: 1.6°C Sanitation: handwash stations equipped with hot/cold running water, liquid soap and paper towels QUATS sanitizer in spray bottles measured ~200ppm 3 compartment sink on site deli slicers cleaned and sanitized every 2 hours; broken down for cleaning at end of day overall sanitation of department satisfactory range hood clean Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: no pest activity observed during inspection sushi machine not in operation at time of inspection at least one staff on site has valid FoodSAFE level 1 training