INSPECTION REPORT Health Protection ANAN-D39RLK

PREMISES NAME Save On Foods #919 - Deli		Tel: (604) 520-5937 Fax: (604) 520-3744
PREMISES ADDRESS 198 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE March 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stuart Muir		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Staff nor assistant mgr could locate the temperature log. Staff is not following the Deli Food Safety Plan (FSP). A temperature log is not being maintained. Corrective Action(s): Start a new log. Temperature logs must be maintained on a daily basis as per your FSP. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The dishwasher has still not been fixed. On inspection chips found on ceramic dishware. Corrective Action(s): This is a recurring issue. Dishwasher must be operational. If the store would like to remove the dishwasher from the premises, submit a request in writing. As discussed, fragile dishware like the ceramic ones should be washed in the dishwasher to avoid chips/breaks. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Staff is not recording when the slicers are being sanitized. Corrective Action(s): This is a recurring issue. Staff must follow the Deli Sanitation Plan and complete the slicer sanitizing log as per store policy. Violation Score: 1

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

Comments

General Observations: Walk-in Cooler's at 2 degC; MB Freezer's at -19 degC; Sushi cooler's at 3 degC; Service case is at 3 degC; Deli case is at 1 degC; Olive case is at 2 degC Temperature of the foods in the hot holding case is above 60 degC; Chickens in the hot case probed above 60 degC; Soups were above 60 degC 100-200ppm Quats is available in spray bottles on-site Handsinks are fully equipped Manager has FS Level 1 equivalent certification Any leftover soups are discarded at the end of the day Three-compartment method of dishwashing is being utilized. Sanitizer concentration in the 3rd compartment of the sink was 100-200ppm. No signs of pests. A pest control company is on contract.