Fraser Health Authority



INSPECTION REPORT
Health Protection
245323
PREMISES NAME
Save On Foods #956 - Deli		Tel: (604) 945-8334
Fax: () 945-3717
PREMISES ADDRESS
1430 Prairie Ave
Port Coquitlam, BC V3B 5M8		INSPECTION DATE
July 18, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing stations did not have paper towels present because they didi not know how to open the paper towel dispenser; instead they kept rolls of paper towels at random locations in the premise.
Soap, paper towels, and hot/cold running water is needed (in close proximity) so that employees may adequately wash their hands. Learn how to refill paper towels dispenser and keep it stocked.
Date to be corrected by: Corrected during inspection
Corrective Action(s):

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Packaged sausages kept on top of vegetable in cooler beneath prep table.
Meat should be stored below vegetables and it should be stored in categories apart from each other to protect food from cross contamination.
Start practicing proper storage rules (meat below vegetables and foods seperated by categories ie meat on one side, vegetables on the other, etc.)
Date to be corrected by: 1 day
Corrective Action(s):
Violation Score:

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

Comments:
- General sanitation good
- Handwashing stations now stocked
- Temperatures of coolers </=4C; temperatures of freezers </=-18C
- 200ppm Quat sanitizer present and used from spray bottle
- Correct manual warewashing techniques performed
- Hot holding temperatures >/=60C
- Meat slicer cleaned and sanitized every 2 hours