INSPECTION REPORT Health Protection ZDER-BF9PLL

PREMISES NAME Save On Foods #2221 - Deli		Tel: (604) 415-5111 Fax: (604) 415-9983
PREMISES ADDRESS 102 - 3433 North Rd Burnaby, BC V3J 0A9		INSPECTION DATE August 21, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ron World		NEXT INSPECTION DATE August 22, 2019
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 = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): At least 6 whole cooked chickens placed at the end of day from hot holding unit >60 C directly into chicken walk in cooler. Chicken appear to be in it original sealed containers with condensation inside container Corrective Action(s): Ensure all hot foods are rapidly cooled before they are placed in a cooler. Staff indicate that regular practice would be to cut the whole chicken up into smaller pieces before being covered and placed into cooler - this is an acceptable method of rapid cooling. Whole chickens were discarded during inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer container of right 3 comp warewashing sink is missing. Staff have been using the left sanitizer container and moving it between warewashing sinks as needed. Corrective Action(s): Ensure all warewashing sinks have access to sanitizer solution at 200 ppm QUATS when needed. Get another a sanitizer container for each warewashing sink. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 6 whole cooked chickens in containers and a bin of 7 layer tip in containers placed next to rack of raw and bloody chicken. Corrective Action(s): Ensure all ready to eat foods are kept above or ideally completely separate from raw and bloody meats (chicken) to prevent possible contamination. Layered dip was re-located and cooked chicken was discarded due to improper cooling. Violation Score: 3

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

Comments

Routine: Handsink fully stocked with hot and cold running water available. Hot case: 70 -78 C Rotisserie chicken display: 80 C (empty at time of inspection) Salad display case 2 C. Cold cut display case 3 C. Main Walk-in cooler 2 C; subsidiary walk-in cooler (raw chicken) 0 C. Sanitizer ~ 200 ppm QUATS detectable in spray bottles Standup freezer - 22 C. Staff able to demonstrate proper cleaning of deli slicers. Floor: All displays < or = 4 C.