INSPECTION REPORT Health Protection JCHW-BAMPVH

PREMISES NAME Fresh Street Market - Deli		Tel: (778) 578-8970 Fax: (778) 578-8975
PREMISES ADDRESS 303 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE March 26, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Grace MacInnes		NEXT INSPECTION DATE April 02, 2019
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three containers of soup made the pervious night were probed at 13C. This is a repeat infraction. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. This can be accomplished using shallow containers. Soups were discarded at the time of inspection. Implement temperature monitoring system for cooling hot potentially hazardous foods at 2hrs and 6hrs. Continued improper cooling of hot potentially hazardous foods will result in the issuance of a violation ticket. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Middle island paper towel dispenser at handwash station was empty. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were found in the cabinets. Corrective Action(s): Clean all rodent droppings and sanitize affected areas. Correction date: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet was placed in front of the chicken roasting area. Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Replace carpet with acceptable materials. Carpet was removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Burger area prep cooler was at 6C and right door does not close properly. Corrective Action(s): Service cooler and ensure it can maintain 4C or less at all times and door closes properly. Cooler technician was on-site at the time of inspection. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: IR thermometer was reading -10C in the walk-in cooler - cooler unit was at 3C. Corrective Action(s): Replace IR thermometer and ensure accurate thermometers are available to verify cold holding temperatures. Violation Score: 1

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

Comments

Main Deli: -Walk-in cooler was at 2C. -Deli display cooler was at 4C. -Burger station prep cooler was at 4C. Food stored on ice/water mixture was at 4C. -Cheese cooler was at 4C. -Chicken cooked to greater than 74C. Temperatures are checked and recorded using a probe thermometer. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer pails were at 200ppm. Changed every 2 hours. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Burger station utensils stored in water and water changed every hour. -Deli slicer sanitized every 4 hours. Sanitizing logs are maintained. -Foods properly stored off the floor and covered. Raw and ready-to-eat foods properly separated. -General sanitation good at the time of inspection. Sandwich Prep Area: -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Sandwich display cooler was at 4C. -Hot holding was greater than 60C. -Sanitizer spray bottle was labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Front Deli Area: -Hot chicken was greater than 60C -Refrigeration units were at 4C. -Facility is currently monitored by a professional pest control operator on a weekly basis. -Please contact the inspector if you have any questions or concerns.