INSPECTION REPORT Health Protection JMAA-AWEQXB

PREMISES NAME Save On Foods #2235 - Store		Tel: Fax:
PREMISES ADDRESS 1641 152nd St Surrey, BC V4A 4N3		INSPECTION DATE February 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple infractions were noted: 1. Knife in fruit-cutting area contained vegetable debris and residue. 2. Quaternary ammonium sanitizer contained only 100 ppm at time of inspection (min. 200 ppm as per manufacturer's specifications) 3. No evidence of cutting board being sanitized after use (cutting board contained vegetable debris) Corrective Action(s): 1. Properly wash and sanitize knife being re-use. 2. Empty and refill sanitizer bottles in fruit-cutting area with a fresh solution from the dispenser. 3. Clean and sanitize cutting board before re-use. Proper sanitizing procedures are required to eliminate bacteria from food contact surfaces, and is also required as per your corporate sanitation plan. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employees in fruit cutting area did not use handwash station prior to cutting produce. Corrective Action(s): Review sanitation plan with food handlers to emphasize the importance of proper handwashing. Gloves should be removed and hands should be thoroughly washed prior to handling any food or produce. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: "Team Member" jacket placed on top of bananas in produce area. Corrective Action(s): Jacket was removed during inspection. Refrain from placing jackets and clothing on top of produce. Violation Score: 3

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

Comments

Routine inspection conducted for store area. Facility is generally in good sanitary condition. Lighting is adequate in all areas of store and in back storage area. Temperatures: (Max. of 4C for coolers, min. of 60C for hot-holders) - Dairy cooler at 2C. - Meat cooler at 2.4C - Produce cooler at 2C - Deep freezer at -18C - Display coolers in store all at 4C or below Storage: - For-sale food items are kept at least 6" off the floor. Food items to be discarded (shrink) are left out of the coolers to be discarded later in the day. - All products throughout store are appropriately packaged and protected from contamination at time of inspection - Bulk-storage area is in sanitary condition. No evidence of contamination in dry goods. Sanitizing: - Dishwasher in back area reaches 76.4C (final rinse cycle at the plate) - Min. 71C - Quats dispenser in janitorial area releases 200 ppm quats - Janitorial area is well-organized and maintained. No pooling water found in area. - Quats test strips available on-site - routinely monitor quats concentrations as per your sanitation plan Pests: - Professional pest control company conducts bi-monthly inspections - No visible signs of pest activity at time of inspection Products: - Baby formula and meal supplements audited - no expired products noted Recommendations: To maintain your store in better sanitary condition... - Produce area should be thoroughly hosed down at the end of each day. Corners of produce area contain vegetable and organic debris - Sweep the area under the blue storage containers in the back hallway