INSPECTION REPORT Health Protection JSAS-B4BRHG

PREMISES NAME Choices Market #518 - Production		Tel: (778) 379-5757 Fax: (604) 439-2458
PREMISES ADDRESS 110 - 8620 Glenlyon Pky Burnaby, BC V5J 0B6		INSPECTION DATE September 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE September 12, 2018
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cooling records are to incomplete and inconsistent how staff track rapid cooling of cooked food products. Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Records must begin for each batch of cooling product at 60 C. Records conclude when it has been verified food has reached 4 C or colder. Record template provided. Violation Score: 5

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-B44RSN of Aug-29-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Kitchen department - wall of wire shelving for clean food utensil storage: food debris collecting on steel lids 2nd shelf from the top - ice wand stored on wire shelving unprotected in walkin freezer.)

Comments

Ice wand removed from walkin freezer to be defrosted and sent through dishwasher to be cleaned and sanitized. - corrected at time of inspection Bakery department: Sanitizer reservoirs set-up at each work station and sanitizer spray bottles available. Most sanitizer reservoirs and spray bottles were equipped with 200 ppm quaternary ammonia. 1 spray bottle and 1 sanitizer reservoir had to be replaced at time of inspection. Ensure staff test spray bottles daily to ensure adequate sanitizer strength. Bakery department: Baking racks with walkin cooler and freezer covered with single use sleeves. Fruit fly activity less than previous week, staff are to maintain premise sanitation on a daily basis. Areas of fly activity require further and more frequent cleaning. Garbage and organic waste to be bagged and removed from food handling areas to reduce attractants for flies. Used single use tinfoil pans have been discarded. New supply of single use pans available.