Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-AZ3S5X
PREMISES NAME
Save On Foods #2215 - Store		Tel: (604) 575-7164
Fax: (604) 531-5104
PREMISES ADDRESS
17745 64th Ave
Surrey, BC V3S 1Z2		INSPECTION DATE
May 24, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Lisa McCreadie		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
No paper towels in dispenser for hand washing station at seafood department.
Corrective Action(s):
Refill paper towel dispenser. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General sanitation needs improvement for the following departments:
- Seafood
- Produce
- Receiving/storage area in back
Corrective Action(s):
Clean and organize areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning, including for hard to reach areas. To be corrected starting today.
Violation Score: 3

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

Routine Inspection:

Bakery Department:
- Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
- Undercounter coolers and walk-in cooler maintained below 4 degrees Celsius.
- QUAT sanitizer at 3-compartment sink = 200 ppm.
- QUAT sanitizer in spray bottle = 200 ppm.
- NOTE: cleaning occurring at time of inspection - good.

Produce Department:
- Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
- Walk-in cooler maintained below 4 degrees Celsius.
*****NOTE: walk-in cooler door was left open and unattended.
Although temperature of walk-in cooler was maintained at legislative requirements, ensure that the door is closed when not passing through.*****
- QUAT sanitizer at 3-compartment sink = 200 ppm.
- QUAT sanitizer in spray bottle = 200 ppm.

Seafood Department:
- Fish display coolers and walk-in cooler maintained below 4 degrees Celsius.
- QUAT sanitizer at 3-compartment sink = 200 ppm.
- QUAT sanitizer in spray bottle = 200 ppm.
- Ice maching for fish display cooler maintained in a sanitary condition.

Meat Department:
- Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
- Cutting room temperature satisfactory.
- All coolers and walk-in cooler maintained below 4 degrees Celsius.
- QUAT sanitizer at 3-compartment sink = 200 ppm.
- QUAT sanitizer in spray bottle = 200 ppm.
- General maintenance and sanitation satisfactory.

Store:
- Dairy walk-in cooler maintained below 4 degrees Celsius.
- High temperature dishwasher in back storage area at "bulk sink" sanitizing with >71 degrees Celsius at dish level after final rinse.
- All coolers maintained at or below 4 degrees Celsius.
- All freezers maintained at or below -18 degrees Celsius.
- All food items are organized on shelves and display units.
- All food items stored at least 6 inches off the floor.
- Bulk food items have separate scoops that are stored in a sanitary manner.
- Random baby food items checked for expiration dates - all satisfactory.
- Pest control in place.