INSPECTION REPORT Health Protection GNAH-CF6S2Z

PREMISES NAME Safeway #4918 - Meat		Tel: (604) 533-3291 Fax: (604) 533-0442
PREMISES ADDRESS 6153 200th St Langley, BC V2Y 1A2		INSPECTION DATE June 7, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Albert Mutis		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: 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): No corrections entered

Comments

Routine inspection - Hand washing stations were equipped with hands free faucet for hot/cold running water, liquid soap and paper towels in dispenser. - QUAT @200 ppm measured in the sanitizer bucket. Wiping cloths are stored inside the buckets. Sanitation log maintained. - Dishware washing sinks are maintained. Dish soap and sanitizer dispensers working properly. - Floor is clean and free from build-ups and food debris. Excellent! Adequate lighting provided. Fly control UV lighting available in the main area. - Cutting boards are in good working condition. Cutting board washing and sanitizing is to be performed between tasks. - Raw chicken cuts separated from raw beef stored in different racks. Good! - Knives holder clean and in good working condition. - Staff aprons are clean and laundered off-site. - Walk-in cooler is at 4C or colder. Food separation implemented. Temperature monitoring log maintained. - Walk-in freezer is at -18C or colder. Floor in walk-in freezer is to be kept clean and free of build-ups. Door seal appeared to be torn in one place and door not latching properly, Please ensure to repair of the door seal and the latch. - Food is protected from Ventilation running fans in processing room. - All coolers for meat department measured at or below 4C. Freezers measured at or below -18C. Automated alarm system in place for all coolers and freezers. - Meat slicer and band saw cleaning and sanitizing procedure followed. Meat slicer and meat band saw are to be properly cleaned and sanitized maximum every 4 hours. Sanitation plan is to be followed in order to properly wash,clean and sanitize all food contact surfaces.