INSPECTION REPORT Health Protection JCHW-CSRRFX

PREMISES NAME Save On Foods #918 - Kitchen		Tel: (604) 930-1133 Fax: (604) 582-5723
PREMISES ADDRESS 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE June 13, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ken Christensen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

West Kitchen: -Walk-in cooler was at 4C. -Sushi coolers were both at 4C -Middle island under counter cooler (4) were at 4C. -Blast cooler used to rapidly cool foods - foods were at 4C. -Sushi rice had a pH of 4.0 -Customer area coolers were less than 4C. -Hot holding is discarded after 2 hours - foods are time tracked. -Temperatures are checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -Facility serviced by professional pest control operator. No signs of pests noted at the time of inspection. East Kitchen: -Walk-in coolers were at 4C/4C. -Walk-in freezer was at -20C. -Cooking area coolers were less than 4C. -Hot food area under counter cooler was at 4C (left). Right side unit was not being used at the time of inspection. -Dim sum area upright cooler was at 4C. -Customer area coolers were at 4C. -Under counter freezer was at -14C. -Dim sum area upright freezer was at -17C -Hot foods are discarded if not sold within 2 hours. -Foods were cooked to greater than 74C. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on multiple cycles (minimum of 71C required for sanitizing). -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -Chopping block was in good condition and was found to be sanitary. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -Facility serviced by professional pest control operator. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until February 10, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.