INSPECTION REPORT Health Protection ZDER-BFHSVE

PREMISES NAME Nesters Market #80063 - Deli/Bakery		Tel: (604) 298-1522 Fax: (604) 298-1527
PREMISES ADDRESS 9000 University High St Burnaby, BC V5A 0C1		INSPECTION DATE August 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric Olson		NEXT INSPECTION DATE September 04, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 whole cooked chicken being held in open lower hot holding shelf/unit at 41 C (internal) Corrective Action(s): Ensure all hot foods are held at or above 60 C. Chicken discarded during inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 2 of 4 sanitizer bottles noted at 50-100 ppm QUATS 2. Sanitizer hose was separated from dispenser and sitting in 3 comp sink 3. 1 of 4 sanitizer bottles noted as "detergent" with sanitizer in bottle. -Sanitizer test strips available Corrective Action(s): 1. Ensure all sanitizer bottles are maintained at 200 ppm QUATS to provide adequate sanitizer to food contact surfaces. 2. Sanitizer dispenser must be ready and available to refill sanitizer bottles and sink compartment during manual dishwashing. Ensure sanitizer is operating properly and sanitizer bottles are maintained at 200 ppm QUATS - verify with test strips. Operator indicates the sanitizer bottles are suppose to be refilled every morning. 3. Ensure all chemical containers are properly labelled with "sanitizer". Get proper chemical labels from supplier. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lower griddle open hot holding shelve/unit noted at 40 C - units turned on and at predetermined temperature setting. No thermometer available in unit Corrective Action(s): Repeat violation ***Hot holding unit must be able maintained at or above 60 C to keep hot foods safe during holding. Unit requires repair. ***Do not hot hold any foods in this unit until it is repaired. Until unit is repaired all hot foods can be hot held in above enclosed unit noted at 70 C during inspection. Ensure a thermometer is available in unit to verify the temperature of unit. Correction date: immediately ***Correction Order Issued Violation Score: 9

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

Comments

Follow-up inspection to report #ZDER-BEYVG8 -Microwave handle repaired -Out of order cooler has been removed -Oven getting new seal around door -Right meat slicer operational but still waiting on a part to fix the control panel - order placed -Handsinks fully stocked and accessible for staff -Behind deli oven and bakery oven has been cleaned