INSPECTION REPORT Health Protection TCHN-CQZNWB

PREMISES NAME Save On Foods #910 - Deli		Tel: (604) 599-6760 Fax: (604) 599-6761
PREMISES ADDRESS 100 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE April 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel not available at central handwashing station (nearest 3 door upright freezer). **Corrected during inspection** Department manager informed of missing towels. To be refilled. Ensure all handwashing stations are equipped with cold/hot running water, liquid soap and paper towels. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff not observed to be washing hands after changing tasks from serving customer to food preparation. When inspector asked staff to wash their hands, staff changed gloves only and was surprised when informed that changing gloves was not a sufficient alternative to hand washing. **Corrected during inspection** Inspector instructed staff to wash hands whenever gloves are changed. Inspector also reviewed handwashing with department manager, also was surprised when informed that changing gloves was not a sufficient alternative to hand washing. ALL STAFF in department is to review proper handwashing method as per approved corporate food safety plans, sanitation plans, and food safety handbook. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. *REPEAT* (Since Nov 2022) Grease build up observed under rotisserie chicken oven 2. *REPEAT* (Since Nov 2022) Food debris observed throughout facility, focus on areas between, under, and behind heavy equipment (e.g. under hot holding display). 3. Heavy build up of grease on range hood filters. 4. Cocacola display (near deli wall) observed to have build up of dried/drying syrup on the 'ceiling' of the interior. Corrective Action(s): All areas of the facility need to be cleaned. Develop and maintain sanitation logs detailing what areas need to be cleaned. Correct by: Jun 2023 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Temperatures of various coolers need to be monitored to ensure products are kept at 4°C or less. - Deli wall (adjacent to entrance): 3.3 - 10.8°C - Deli wall (next to sushi): 5.9°C - Cheese/deli bunker (end): 3.7 - 5.1°C - Specialty cheese display: 5.4°C - Walk-in cooler (chicken): 4.8°C - Undercounter 2 door cooler: 5.9°C 2. *REPEAT* (Nov 2022) Hot holding case (rotisserie chicken) observed to have multiple burnt-out lights. 3. Faucets of 3 compartment sink (nearest cheese walk-in cooler) observed to be dripping. Corrective Action(s): 1. Develop and maintain temperature logs. Product temperatures are to be checked to ensure they are at appropriate temperatures. Do not use temperature from unit thermostat/built-in thermometer as this is not checking product temperature. Correct by: immediately 2. Replace bulbs. Keep multiple on hand to ensure unit has proper lighting/heating. Correct by: immediately 3. Contact maintenance/plumber to have sink faucets fixed. Correct by: Jun 2023 Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Deli wall (adjacent to entrance): 3.3 - 10.8°C See above infraction Deli wall (next to sushi): 5.9°C Sushi display cooler: 3.4°C Hot holding island (wing bar): 75.9°C Cheese/deli bunker (end): 3.7 - 5.1°C Cheese/deli bunker (sides): 0.3 - 0.4°C Hot holding case (rotisserie chicken): ~60°C Specialty cheese display: 5.4°C Sushi prep cooler: 3.0°C Sushi undercounter freezer: -11.1°C Rice cooker: not in use at time of inspection Walk-in cooler (chicken): 4.8°C Undercounter 2 door cooler: 5.9°C Upright 3 door freezer: -21.2°C Walk-in cooler (cheese/deli): 1.0°C Deli meat display case: 3.2°C Deli product display case (olives): 2.7°C Hot holding display case: 73.2°C Sanitation: QUATS sanitizer in spray bottles and in sink measured ~200ppm Two 3 compartment sink on site Deli slicers soiled at time of inspection Cleaned and sanitized every 2 hours; broken down for cleaning at end of day Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed during inspection At least one staff on site has valid FoodSAFE level 1 training Vinyl gloves available and used Random items checked to be within best before dates