INSPECTION REPORT Health Protection JPAK-CB3SJE

PREMISES NAME Save On Foods #918 - Kitchen		Tel: (604) 930-1133 Fax: (604) 582-5723
PREMISES ADDRESS 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE January 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ken Christensen		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed rice scoop in the asian cuisine section left in a container without ice bath. Remains of rice on scoop seemed quite dry. Corrective Action(s): Required operator to remove the scoops, wash and sanitize them before use. When keeping them beside the rice cooker, ensure to have ice bath to stop bacterial growth. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): One of wooden dimsum container was severely damaged. Proper washing and sanitization of container deemed difficult. Corrective Action(s): Required staff onsite to remove the dimsum container and discard. Continuous monitoring of utensils required to ensure they are maintained properly. Violation Score: 3

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

Comments

Kitchen is divided into two areas; Western and Asian Western: -Overall sanitation satisfactory -Hand washing station stocked with liquid soap and paper towel -Hot and cold running water available at all sinks -QUAT sanitizer bottles available; detected 200 ppm of QUAT -Meat slicers maintained in sanitary conditions -All coolers at 4 C or lower; all freezers at -18 C or lower -Three compartment sinks available for manual warewashing; QUAT dispenser in good working order. Detected 200 ppm of QUAT -No sign of pests noted in the area at the time of inspection Asian: -Overall sanitation is satisfactory -Hand washing stations stocked with liquid soap and paper towel -Hot and cold running water available at all sinks -Hot holding units at 60 C or higher; all coolers at 4 C or lower; all freezers at -18 C or lower -High temperature dishwasher in good working order; detected 73.4 C at plate level after final rinse cycle -Three compartment sink available for items that do not fit in the dishwasher; noted that all three compartments were filled with dirty utensils. Education provided to operator that each compartment has their usage and should maintained as such (rinsing and sanitizing compartments should be free of dirty utensils and filled with appropriate agents/water mix for proper warewashing). Operator began to organize the area at the time of inspection -Fan food maintained in sanitary condition. -All cold/hot potentially hazardous foods were kept in adequate temperature settings; cold PHFs in either coolers and/or freezers, hot PHFs in hot holding units. -No sign of pests noted in the area at the time of inspection