INSPECTION REPORT
Health Protection
TSTY-A5VU3V

PREMISES NAME
Save On Foods #2263 - Deli
Tel: (604) 574-1202
Fax: (604) 574-1219
PREMISES ADDRESS
18710 Fraser Hwy
Surrey, BC V3S 7Y4
INSPECTION DATE
January 5, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Rebecca Hank
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 10

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken in bottom section of warming unit was being held at an average temperature of 55 C.
Corrective Action(s): Bulb replaced during inspection; temperature increased to 60 C. Ensure bulbs are replaced as needed, and monitor temperatures twice daily to ensure the unit is keeping food at 60 C or hotter.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle was measured at a concentration of 50 parts per million. 200 parts per million is required for this product.
Corrective Action(s): Adjusted during inspection. Ensure staff check the concentration with test strips daily.
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General sanitation satisfactory. No pest issues observed.
Cooler and freezer temperatures satisfactory. Temperature logs kept up to date.
Use of gloves and hand washing practices by staff appear adequate.
Slicers and in-place equipment maintained in clean condition. No change in slicer cleaning and maintenance practices.
Organization of raw and ready-to-eat foods in coolers satisfactory. Raw chickens are kept in a separate walk-in unit.
Sanitizer dispensers at both dish sinks functioning at 200 parts per million.
Cutting board surfaces maintained in good condition.
Food wrapped or kept in containers in storage.
Rotisserie chicken (and other food) cooking temperature log sheet kept. Chicken is checked for internal temperature of 85 C prior to packaging.