INSPECTION REPORT
Health Protection
JCHW-BMFS8T

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
March 6, 2020
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Gord Gauthier
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation (CORRECTED DURING INSPECTION): One of the cooking thermometer registered 12C less than actual temperature.
Corrective Action(s): Ensure temperatures are checked daily to verify they meet the proper temperature. Thermometer was calibrated at the time of inspection.
Violation Score: 1


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

Comments

-Both walk-in cooler was at 4C.
-Front display cooler was at 4C.
-Sushi cooler was at 4C. Unable to verify sushi rice pH - rice was used up for sushi rolls.
-Front customer area coolers were at 4C.
-Under counter cooler was at 4C.
-Upright freezer was at -17C.
-Hot holding was less than 60C - hot potentially hazardous foods are discarded every 4 hours. In order to use time tracking as a safety control measure, records must be maintained on whether the food was discarded or sold after 4 hours.
-Refrigeration, hot holding and cooking temperatures are checked and recorded daily.
-Cleaning and sanitizing carried out in the 3-compartment sink. Both sanitizer dispenser were at 200ppm.
-Quats sanitizer spray bottles were labelled and tested at 200ppm.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Deli slicers disassembled for cleaning and sanitizing every 4 hours.
-General food storage practices good at the time of inspection. Raw meats stored below and separately from ready-to-eat foods. Foods stored off the ground and protected from potential contamination.
-General sanitation good at the time of inspection.
-Facility serviced by a professional pest control operator on a monthly basis.
-No signs of pests noted at the time of inspection.
-Staff member FOODSAFE Level 1 valid - at least one person has FOODSAFE Level 1 for each shift.
-Please contact the inspector if you have any questions or concerns.