INSPECTION REPORT Health Protection DNGG-BHVVNX

PREMISES NAME Costco Wholesale (Burnaby) - Deli		Tel: (604) 420-2668 Fax: (604) 420-2766
PREMISES ADDRESS 3550 Brighton Ave Burnaby, BC V5A 4W3		INSPECTION DATE November 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Greg Sandie		NEXT INSPECTION DATE 12 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Food equipment not properly air dried after wash/ rinse/ sanitize process as there is no drying rack. Water from rinsing step contaminates "sanitized" equipment as the sink shares the same lip as the drainboard. Corrective Action(s): - Rinse and sanitize all existing equipment on the drainboard. Allow cleaned and sanitized equipment to properly air dry - do not let items sit in moisture, and ensure that they are raised off the drainboard. - Obtain a drying rack to facilitate the air drying step. Train staff accordingly. [Correction Date: Immediately] Violation Score: 5

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

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

Comments

- Handsinks (chicken prep room, cooking room, deli prep room) are accessible and supplied with liquid soap, papertowels, hot and cold water. - Foodhandlers in the deli department practice a "coloured robe" system - staff handling raw chickens in chicken prep room wear blue robes and aprons and change robes and aprons before entering deli prep room or cooking room. - Walk-In Cooler (shared with Meat Dept): <1 deg C - Deli Prep Room Ambient Temperature: 6 deg C - Chicken Prep Room Ambient Temperature: 7 deg C - Deli Section Coolers (retail area): <4 deg C **Ensure that products are not stocked beyond the "load line" - Hot Holding: Rotisserie Chicken: >60 deg C - Hot rotisserie chickens that are not sold are cooled in blast chiller, packaged, and sold cold. Cooling procedures reviewed with foodhandlers. Chickens are cooled to an internal temperature at or below 4 deg C within 4 hours. Time and temperature monitoring logs are maintained. - Wiping cloths stored in 200 ppm Quats sanitizer. - General sanitation of premises appears satisfactory. - Regular pest control services provided by Orkin. Follow all recommendations provided by your pest control company.