INSPECTION REPORT Health Protection TCHN-CVMPJE

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 September 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE 2 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deli wall cooler (adjacent to main entrance) measured 13.7°C on the right side of the unit (nearest entrance). **Corrected during inspection** Staff voluntarily removed food from unit. Products should be treated as food that was out of refrigeration temperatures for >4 hours. 1. Do not use unit until it can maintain temperatures of 4°C or less 2. Contact refrigeration technician if necessary. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Table mounted can opener blade in deli area observed to have build up of food and cardboard. 2. Build up of water observed under oven. Staff stated this work order has been placed for equipment. Corrective Action(s): 1. Clean and sanitize can opener. Educate staff to clean all equipment regularly. Correct by: immediately 2. Despite it needing repairs, area still needs to be cleaned frequently. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Deli wall (adjacent to entrance): 3.3 - 13.7°C See above infraction Deli wall (next to sushi): 1.8°C Sushi display cooler: 0.4°C Hot holding island (wing bar): 65.7°C Cheese/deli bunker (end): 3.7 - 5.1°C Cheese/deli bunker (sides): 0.3 - 0.4°C Hot holding case (rotisserie chicken): 60.7°C Specialty cheese display: 4.2°C Sushi prep cooler: 1.1°C Sushi undercounter freezer: -9.8°C Rice cooker: not in use at time of inspection Walk-in cooler (chicken): 3.7°C Undercounter 2 door cooler: 1.4°C Upright 3 door freezer: -22.1°C Walk-in cooler (cheese/deli): 0.2°C Deli meat display case: 3.2°C Deli product display case (olives): 0.9°C Hot holding display case: 66.2°C Sanitation: QUATS sanitizer in spray bottles and in sink measured ~200ppm Two 3 compartment sink on site Deli slicers soiled at time of inspection Cleaned and sanitized every 2 hours; broken down for cleaning at end of day Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed during inspection At least one staff on site has valid FoodSAFE level 1 training Vinyl gloves available and used Random items checked to be within best before dates