INSPECTION REPORT Health Protection ANAN-AUTQ57

PREMISES NAME Canada Safeway #58 - Deli		Tel: (604) 524-4418 Fax:
PREMISES ADDRESS 52 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE January 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarita Dankner		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One of the knives in the knife rack in the deli meat area had green residue on it. Staff remove the knife from the rack for washing. Corrective Action(s): Store only clean knives in the knife racks. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Some of the lids in the olive display area has tape holding the lid to the base. As per Deli manager, they do have more lids in stock and she was waiting till after Inventory to get them out. 2) One of the soup lids had a missing hand grip. Corrective Action(s): 1) Make sure you have extra lids on hand as this appears to be a common problem. Replace the lids as soon as they break. Don't use tape on them. 2) Replace the lids with missing hand grips with new ones. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Panini cooler did not have a working thermometer in it. Corrective Action(s): Kitchen manager replaced the thermometer during the inspection. Violation Score: 1

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

Comments

-All coolers are below 4 degC -Walk-in Freezer's -19 degC -Soups on display were above 60 degC -200ppm Quats is available on-site -Slicers are cleaned and sanitized every 2-4 hours -Dishwashing rinse temperature was 74 degC at plate level -Temperature log's being maintained. Ensure that staff do not miss days. -Hand sinks are fully equipped