INSPECTION REPORT Health Protection ZDER-CBRTTB

PREMISES NAME Nesters Market #80063 - Deli/Bakery		Tel: (604) 298-1522 Fax: (604) 298-1527
PREMISES ADDRESS 9000 University High St Burnaby, BC V5A 0C1		INSPECTION DATE February 15, 2022	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Eric Olson		NEXT INSPECTION DATE February 22, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot hold display unit noted at 36-40 C -Unit is holding meat hot pies, cooked macaroni, oven cooked chicken, breakfast burrito and 2 breakfast sandwiches. Corrective Action(s): Ensure all potentially hazardous foods are maintained at or above 60 C. ***All PHFs stored below 60 C for more than 2 hours must be discarded. ***All PHFs under 60 C under 2 hours can be re-heated above 74 C and stored at 60 C and discarded at the end of the day ****REPEAT VIOLATION - Correction Order has been issued before for violations with this hot holding unit and the sale of hot hold foods stored below 60 C. ***Re-issuing Correction Order for unit - compliance meeting may be required to continue operation this hot holding unit and the sale and safe storage/holding of PHFs. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.Sanitizer jug at 3 comp sink empty. No refill jug available at 3 comp sink. Staff unsure where to get more. 2. Due to empty jug - re-filling sanitizer spray bottles are noted at <100 ppm QUATS -Sanitizer test strips available Corrective Action(s): Ensure all sanitizer is maintained at 200 ppm QUATS for proper sanitizing of food contact surfaces. 1. Replace empty sanitizer jug 2. Always have an extra chemical jug available as one chemical is becoming low 3. Ensure all sanitizer bottles are refilled regularly and that sanitizer solution is checked with sanitizer test strips regularly to verify concentration 4. Train/educate staff on proper levels and use of sanitizer for food contact surfaces 5. Sanitizer available in other departments - borrow some solution from those departments if necessary. Put sign up over empty jug to inform staff of what actions must be taken. Correction date: Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit (griddle) not consistently holding at or above 60 C. Operator / staff claim the temperature fluctuates and or burns the food so the temp gauge has to be adjusted regularly. Corrective Action(s): Ensure hot hold unit is functioning properly and all staff are aware on how it works and what temperature it must be able to maintain. If the unit is not capable of maintaining a consistent safe temperature of 60 C or above then it should not be used and no hot hold foods should be stored in this unit until repaired and functioning properly. ***REPEAT VIOLATION Correction date: 1 week Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 2 sanitizer bottles, both bottles have permanent label on bottle with wrong chemical. 1 bottle has additional sticker labelled "sanitizer" on the back of the wrong label. Corrective Action(s): Ensure all chemical containers are properly and clearly labelled with its contents. IF a bottle has another label that is incorrect then cover or remove that label and replace with proper label. *Train all staff what chemicals are used for what purpose and where they can go to re-fill/get more of that chemical if they run out. ***REPEAT VIOLATION Correction date: immediately Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): 2 oven thermometers available in hot hold unit (Starting at 50 C to 300 C). Corrective Action(s): Ensure all thermometers are accurate and are being used properly for the designated equipment. -Hot hold thermometers focus on 20 C to 100 C when the target temp is at or above 60 C. -Unable to verify this level of temperature with a range starting at 50 C up to 300 C. ****REPEAT VIOLATION Violation Score: 1

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

Comments

Routine: -Handsinks supplied with hot & cold water, liquid soap and paper towel -Display coolers: <= 4 C -Walk in cooler: 2 C -Walk in freezer: -19 C -Prep cooler: 4 C -Soups: >60 C -Hot holding unit: top: 36-40 C (ambient) / front grab and go shelves: 40 C (roasted chicken) *Probe internal temp of chicken (42 C) and recently cooked pot pies internal temp (56 C) - (***violation noted above *** REPEAT VIOLATION) -3 comp sink for manual dishwashing with 3 plugs available -Temp log being taken multiple times a day and sanitizer test strips available however not in use (*violation noted above) -High temp dishwasher noted 72 C at the plate *New dishwasher arrived but not installed yet. -Food protected from contamination - stored off the floor, covered and labelled -No signs of pest activity noted during inspection *Most recent PC report is Dec 31, 2021 - review Store report for more information. -Permit posted