INSPECTION REPORT Health Protection JMAA-BL43CK

PREMISES NAME Safeway #4920 - Meat Market		Tel: (604) 589-4774 Fax: (604) 589-4581
PREMISES ADDRESS 8860 152nd St Surrey, BC V3R 4E4		INSPECTION DATE January 22, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Josh Richardson		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw halibut and ready-to-eat tuna and poke stored adjacent to each other. Corrective Action(s): Piece of tuna that was touching the raw halibut discarded at time of inspection. Refrain from this practice and ensure that there is an adequate clearance between raw and ready-to-eat products. At no time are raw fish and ready-to-eat fish to be stored in proximity to each other. Violation Score: 15

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

Comments

Routine inspection conducted of the meat / seafood market section of the store. The following observations were made: 1. Temperatures - Walk-in coolers at 4C or less - Meat processing area maintained at 10C - Display cooler for ready-to-eat seafood at 4C or less - Deli line and seafood display coolers at 4C or less - Freezer units maintained at -18C or less - Temperature logs well maintained and up-to-date for both the meat and seafood areas - NOTE: Shellfish tags were kept on-site for the past 90 days 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizer logs well maintained and up-to-date. Test strips available for reading concentration of sanitizer - 3-compartment sink well maintained. QUATS dispenser (both at 3-compartment sink and the 2x floor nozzles) all release 200 ppm QUATS - Spray bottles present on-site with 200 ppm QUATS - Meat bandsaw and deli slicer were in use at time of inspection. Ensure that food contact surfaces are routinely cleaned and sanitized after use 3. Storage - Area generally well organized. Food products stored at a clearance of 6" off the floor - Chemicals located separately from food preparation areas 4. Pest Control - No evidence of recent, visible pest activity in the vicinity - Professional pest control company conducts routine audits for the entire store