INSPECTION REPORT Health Protection VCHN-B5VP5V

PREMISES NAME Altmaerker German Sausage House and Deli		Tel: (778) 593-1748 Fax:
PREMISES ADDRESS 11150 84th Ave Delta, BC V4C 2L7		INSPECTION DATE October 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sandra Till		NEXT INSPECTION DATE December 13, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration well over 200ppm in the labeled spray bottle used for back food preparation area. Front area is provided with a bleach sanitizer solution made to ~100ppm. Corrective Action(s): Ensure bleach sanitizer solution is made to 100-200ppm by diluting 1 oz of regular unscented bleach to 1 gallon of water. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Hand sink in back food preparation are provided with liquid soap and paper towels. Reminder not to obstruct this hand sink with boxes, supplies, equipment etc. Non compliance may result in the issuance of a violation ticket. Retail area hand sink provided with liquid soap and paper towels. Hand washing placard posted by sink and sticker reminding staff to wash hands in place at cash registers. 3 compartment sink setup for manual warewashing. 100ppm bleach available in sanitize sink. Clean in place used for grinder, mixer, emulsifier, and stuffer. Parts that can be disassembled manually warewashed in 3 compartment sink. Walk in cooler at 4 degrees C. Freezer at -21 degrees C. Heavy plastic curtain that separates front and back area in good condition. Screen door at in place. Smoker used for hot smoking/cooking and cold smoking. Large kettle available for boiling certain meat products. Drying racks in designated area of production area. Scale for weighing emulsions, recipes followed, and pH meter with buffer solution 4 and 7 available for use. Front display cooler at 4 degrees C. Preparation cooler inserts and lower section at 3-4 degrees C. Slicers cleaned with bleach sanitizer solution. Reminder to clean every 4 hours. Operator has taken the FOODSAFE refresher course. pH logs not available for review for fermented products at premise. Reminder to keep pH logs for fermented products and calibration records for pH meter are maintained and available for review onsite. Followup inspection required.