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 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 = 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.