INSPECTION REPORT Health Protection JCHW-B88QMS

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 January 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouldy cheese was found in the cheese walk-in cooler under the shelving units. Corrective Action(s): Ensure staff properly sweep under all shelving units on a daily basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding case had 2 light bulb burnt out (left side) and hot holding unit was approximately 50C. Corrective Action(s): Replace light bulbs once the hot holding unit has sufficiently cooled and monitor temperatures of the hot holding unit. If temperatures are unable to reach 60C, service hot holding unit. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: FoodSafe Level 1 has expired as of July 29, 2018 Corrective Action(s): FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. Staff must either renew FoodSafe Level 1 certificates or staff must be scheduled to ensure at least one person with FoodSafe Level 1 is on shift at all times. Violation Score: 1

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

Comments

-Walk-in cooler (poultry) was at 2C. -Cheese walk-in cooler was at 4C. -Undercounter cooler was at 4C. -Display cooler (deli items) was at 4C. -Customer area cooler were at 4C. -Upright freezer was at -18C. -Customer area hot holding unit was greater than 60C. -Deli counter foods are time tracked and discarded after 4 hours. -Temperatures are checked and recorded daily. -3-Compartment sink used for cleaning and sanitizing. Sink plugs present and sanitizing solutions tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, single use paper towels. -Quats sanitizer spray bottles tested at 200ppm. -Deli slicer disassembled for cleaning and sanitizing every 4 hours. Records are maintained. -Foods stored off the floor and covered. -Random selection of foods in the front deli area were within their best before dates. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Individuals with expired FoodSafe Level 1 certificates may take the FoodSafe Level 1 Refresher course (until Jan 15, 2019). After Jan 15, 2019, only individuals with valid FoodSafe Level 1 certificates may take Refresher course. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B88QMS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Facility does not use margarine -Oil is trans fat free -Other food items met the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment