INSPECTION REPORT Health Protection JELR-CQ4SY6

PREMISES NAME Save On Foods #943 - Deli		Tel: (604) 948-9255 Fax:
PREMISES ADDRESS 1143 56th St Delta, BC V4L 2A2		INSPECTION DATE March 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Randy Davies		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning under counters, shelves, and equipment requires improvement. Food and dirt noted on floor underneath equipment and along floor wall coving. Section of walk in cooler wall (at bottom along floor coving near "shrink area") is damaged and cannot be properly cleaned. Corrective Action(s): Deep clean kitchen. Remove unneeded items to facilitate cleaning. Clean floors, walls, shelves, etc. Follow a written, routine cleaning schedule. Repair any surfaces that are in poor condition so they are smooth, impervious to moisture, and can be easily cleaned. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad prep cooler - food in upper inserts- temperature is about 7C and air temperature at bottom is at 6C. Records show that the temperature was ok this morning and staff advise that food in inserts was put there this morning. There is ice build up inside this cooler at the back of the unit. Corrective Action(s): Higher risk foods (dairy, meat, eggs) moved to the walk in cooler. Service technician is on site today. Do not store any higher risk foods in this cooler until it can keep them at 4C/ 40F or colder. Violation Score: 3

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

Comments

Routine check of deli. Coolers - walk in, prep, display coolers - are at 4 C/ 40F or colder with the exception of the salad prep cooler -see above. Hot holding - food in hot buffet - temperature of food is at 60C/ 140F or hotter (with exception of cooked broccoli stir fry which is made regularly). Hot buffet - hours are about 11:30am to 5pm. Not mixing new and old food - good. Food is not re-served after hot holding. Hot holding bbq chicken - temperature of unit >60C/140F and chicken temperature is about 150F - good. Cooked chicken temperature records - >>165F (>>74C) - good. Sushi rice used within 3 hours (vinegar added). No raw salmon or raw tuna. Salmon in sushi is smoked and ready to eat. Hot cooked rice - >60C/140F - good. Temperature records are being kept. Produce washed in sink that has been washed and sanitized first. Using colander and spinner to drain and spin dry produce. Defrosting food in cooler. Food Safe - remind staff with Food Safe (or equivalent) to check expiry dates on certificates. Renew prior to expiry. Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers. Quats used in triple sink (wash, rinse, sanitize in third sink, and air dry). Quats sanitizer dispensed at 200ppm. Quats in spray bottle 200ppm. Meat slicers - washed, rinsed, sanitized (using quats). In use during inspection. Dishwasher is not in use. Triple sink is available but is also used for some food prep. ***Recommend fixing dishwasher to facilitate cleaning and sanitizing of utensils. Cleaning - see above. Improve cleaning as part of your pest control plan. Pest control contract in place. Monitoring trap by hand sink empty. Report reviewed with Assistant Store Manager. Copy of report to be emailed.