INSPECTION REPORT Health Protection JVIK-BJ2VWM

PREMISES NAME Lee's Market		Tel: (604) 888-5622 Fax: (604) 888-7173
PREMISES ADDRESS 23320 Mavis Ave Fort Langley, BC V1M 2S1		INSPECTION DATE November 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Robert Lee		NEXT INSPECTION DATE December 09, 2019
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Cleaning under equipment discussed - manager stated she will be calling in a company for a heavy-duty cleaning. Please note you must monitor this area and clean and sanitize as necessary to ensure it is maintained in a clean manner. Discussed slicer and cutting board cleaning and sanitizing. Slicers and cutting boards are to be taken apart at least every 4 hours and washed and sanitized. Recommend using timers or a log sheet which has 4 hours increments outline to be signed off for cleaning and sanitizing. Decluttering and organizing required in deli department - remove all equipment not in regular use in the deli. Recommend providing additional storage racks for equipment on back wall. Ensure temperature logs cover all cold and hot-holding units. Provide logs for follow up inspections Sanitizer dispenser at 200ppm - ensure buckets are refreshed every 2 - 4 hours, spray bottles should be refreshed every day. Test strips to be ordered Manager to work on creating a food safety plan and sanitation plan. Sanitation plan should assist in designating tasks for what items to be cleaned and sanitized, how often and with what chemicals. provide oven thermometer for chicken case - Observed empty chicken case at 58.8C at top shelf, 37C at middle and 27C at bottom shelf. In the interim, only the top shelf will be used. Manager to call for repair for case.