INSPECTION REPORT Health Protection MBEK-BGBV3Z

PREMISES NAME Wal-Mart #5853 - Deli/Bakery		Tel: (604) 541-9015 Fax:
PREMISES ADDRESS 2355 160th St Surrey, BC V3S 9N6		INSPECTION DATE September 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dana Purington		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Missing tiles observed near deli area hand sink. 2. Lower door sweep / seal was observed to be partially detached for deli area walk in cooler. Corrective Action(s): 1. Ensure all tiles are in place to provide a surface that is smooth and easy to clean. Date to be corrected by: October 24, 2019. 2. Ensure above-noted door sweep / seal is repaired or replaced to provide a proper seal. Door seals help maintain cold air within coolers. Date to be corrected by: October 24, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less (store floor, deli, and bakery areas) - Freezers (walk in freezer, reach in store floor freezer) at -18 degrees C or less - Hot holding internal food temperatures at 60 degrees C or more - Proper stock rotation procedures appear to be in place. - Quaternary ammonium compounds (quats) sanitizer available at 200 ppm from dispensers and in labeled spray bottle. - Built in drain plugs available for ware washing sinks. Hot and cold running water available. - Pot and pan washer was measured at 75 degrees C at the utensil surface during the final rinse (minimum requirement: 71 degrees C at utensil surface) - Hand washing stations are unobstructed and supplied with warm running water, liquid hand soap, and single use paper towels. - Three deli slicers available. It was stated that each deli slicer is disassembled, washed, rinsed, and sanitized at least every four hours. - General sanitation excellent. Utensils and equipment stored in sanitary condition. - Employees wear hair nets and clean attire. - Non-latex gloves available for use. - Chemicals stored separately from food. - Temperatures for cold holding units are monitored electronically by a third party. - Temperature and sanitation log on site - No signs of pest activity observed. Premises is serviced by a licensed pest control operator on a biweekly basis. - FOODSAFE requirements met at time of inspection. FOODSAFE equivalent certificate for staff member on site is valid to 2021.