INSPECTION REPORT
Health Protection
JCHW-AV4QM4

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 17, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gord Gauthier
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chicken in the walk-in cooler from the previous night was at 8C.
Corrective Action(s): Ensure hot potentially hazardous foods are cooled from 60C to 20C in 2hrs or less and from 20C to 4C in 4 hrs or less to prevent the growth of pathogens and or the formation of toxins. Chicken was discarded at the time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 3-compartment sink Quats dispenser by the chicken walk-in cooler is leaking water. 3-compartment sink by the cheese walk-in cooler is also leaking water at the tap.
Corrective Action(s): Have sink serviced and repair leaking water.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Probe thermometer used to monitoring cooking temperatures was inaccurate by 12C. Probe thermometer registered 42C compared to 54C for a calibrated probe thermometer.
Corrective Action(s): Calibrate probe thermometer to allow for verification of proper cooking and hot holding. Ensure probe thermometer is checked daily and calibrated as needed.
Correction date: Today
Violation Score: 1


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

Comments

-Walk-in cooler (raw chicken) was at 4C.
-Walk-in cooler (cheese) was at 3C.
-Sandwich prep cooler was at 3C.
-Display coolers were at or less than 4C.
-Front customer area coolers were at or less than 4C.
-Upright freezer was at -14C.
-Front hot holding unit was greater than 60C.
-Customer area hot holding unit was greater than 60C.
-Temperatures are checked and recorded daily.
-Each batch of chicken is probed to verify proper cooking temperature. Chicken wings were probed at greater than 74C.
-3-compartment sinks used for cleaning and sanitizing. Quats sanitizer solutions were dispensing at 200ppm (cheese area) and 400ppm (raw chicken area). Ensure Quats sanitizer does not exceed 400ppm - toxic for humans.
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Handwash station by the raw chicken cooler was at 54-56C - temperatures in excess of 49C are considered a scalding hazard and may also discourage staff from washing their hands properly.
-Deli slicer cleaned and sanitized every 4 hours.
-Sanitizer spray bottles properly labelled and tested at 200ppm to 400ppm.
-General food storage practices good at the time of inspection. Foods properly stored off the floor and covered.
-General sanitation good at the time of inspection.
-Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection.
*FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca to register).
-Please contact the inspector if you have any questions or concerns.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCHW-AV4QM4
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.
Facility uses grape seed oil - no trans fat.
Other foods meet 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