INSPECTION REPORT
Health Protection
NRAI-A6RUHN

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
February 2, 2016
TIME SPENT
0.5 hours
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

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: The fans in the right walk-in cooler (with whole chickens) have dust/debris accumuation and require cleaning.
Corrective Action(s): Clean the fans.
Place the fans on a regular cleaning schedule to ensure they are maintained in sanitary condition.
Violation Score: 3


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

Comments

Hand sinks contain hot and cold running water, liquid soap, and paper towels.
Quats sanitizer available - measured to be at 200ppm concentration.

Walk-in cooler (right) measured to be at 3.9C
Walk-in cooler (left) measured to be at -0.8C
Foods thawed from frozen in walk in cooler - this is good practice.
Undercounter cooler (right) measured to be at 0.6C
Undercounter cooler (left) measured to be at 3.0C
Hot holding display case measured to be at 60.9C
Display cooler measured to be at 0.9C

Chickens placed in display are stored for a maximum of 4 hours.
If not sold they are stripped and cooled in the cooler.
Remaining chicken is used to make pies.

Slicers are cleaned and sanitized every 2 hours.
They are taken apart cleaned and sanitized every 4 hours.

General sanitation is maintained.