INSPECTION REPORT Health Protection JCHY-C5LSD6

PREMISES NAME Save On Foods #2207 - Deli		Tel: (604) 930-8773 Fax: (604) 588-7856
PREMISES ADDRESS 10312 King George Blvd Surrey, BC V3T 2W5		INSPECTION DATE August 5, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Clark Foulds		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shredded cheese, diced bell peppers, and black diced olives measured at 9.8-12C internal in the under counter cooler next to the microwave. Corrective Action(s): Discard the aforementioned items. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of debris, single-use containers, and cardboard observed underneath stainless steel worktables, and under counter cooler. Corrective Action(s): Clean and sanitize the aforementioned areas to prevent possible pest harbourage. Corrected by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter cooler next to the microwave measured at 9C air ambient temperature. Corrective Action(s): Service the under counter cooler to hold at least 4C or lower air ambientemperature. Do not store any potentially hazardous foods until the cooling unit is able to hold an air ambient temperature of 4C or lower. Corrected by: Immediately. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. QUATs dispenser and spray bottles measured at 200ppm. 3-compartment sinks available for manual dishwashing. QUATs test strips available. Prep cooler, display coolers, and walk-in cooler measured at 4C or lower. Stand-up freezer measured at -18C. Hot-holding units measured at 60C or higher. Meat slicers cleaned and sanitized every 2 hours. No signs of pests observed. NOTE: Ensure that temperature logs are maintained daily for all cooling and hot-holding units. Overall, facility is well organized.