INSPECTION REPORT Health Protection ALUI-AEDPFQ

PREMISES NAME Save On Foods #919 - Deli		Tel: (604) 520-5937 Fax: (604) 520-3744
PREMISES ADDRESS 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE October 3, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Stuart Muir		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature log sheet does not have all coolers listed. Talked to staff member who said that there are 3 coolers being temperature tracked but only one of them is being recorded ("Salad Case") Corrective Action(s): Amend temperature log sheet to reflect all coolers in the deli area. Each one is an individual unit and must therefore be accounted for. Correction date: Today Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thorough cleaning required in dish pit area (on top/around dishwasher) as there is a buildup of soap/dirt residue. Corrective Action(s): Continually clean hard to reach areas and surfaces of equipment on a regular basis. Correction date: Today and ongoing Violation Score: 3

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

Comments

Sandwich prep cooler inserts: vary from 4-6 degrees C, discussed with staff about 2 hour turnover period and not filling up containers with too much food (ie. sliced tomatoes/vegetables). Staff indicated that this sandwich inserts cooler is only covered at end of shift and not throughout day. Given this, it is essential that all potentially hazardous foods are used within 2 hours. Time tracking can help with this. Under counter prep cooler: 2.3 degrees C All display coolers : <4 degrees C Dishwasher achieved 74.6 degrees C on rinse cycle (minimum 71 deg C required) Sanitizer spray bottles at 200 ppm QUATS All handsinks equipped with hot/cold running water, soap and paper towels Hot held food items in display at >60 degrees C (hot held chicken at 64 deg C)