INSPECTION REPORT Health Protection JCRH-CNFUPS

PREMISES NAME Choices Market #518 - Production		Tel: (778) 379-5757 Fax: (604) 439-2458
PREMISES ADDRESS 110 - 8620 Glenlyon Pky Burnaby, BC V5J 0B6		INSPECTION DATE January 26, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] 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

- All handwashing sinks in production areas were supplied with liquid soap and paper towel - Staff washrooms/changerooms maintained and supplied with liquid soap and paper towel - Foodhandling staff were wearing hair protection within production facilities. Frequent handwashing by foodhandling staff observed. - All coolers in were operating at 4C or colder: - walk-in cooler (bakery) 2C - walk-in cooler (kitchen) 3C - fridge/freezer (cold prep room) 2C/-17C - sliding door cooler (salad/sandwich prep room) 2C - walk-in cooler (cheese) 1C - walk-in cooler (meat) 0C - walk-in cooler (outbound - warehouse area) 1C - All freezers were maintaining product in a frozen state: - walk-in freezer (bakery) -17C - walk-in freezer (kitchen) -27C - walk-in freezer (storage - warehouse area) -20C - walk-in freezer (outbound - warehouse area) -20C - Blast chiller operational and in use for cooling - Cooler and freezer temperatures are checked three times daily. Records present. All walk-in coolers and walk-in freezers are monitored digitally and alarmed. - Cooling and cook temperature logs present and in use. Probe thermometers present and in use by kitchen staff. - Foods in production areas and cold storage are stored in a manner to prevent contamination. Raw meats stored away from ready to eat items. Foods are wrapped/covered. - High temperature dishwasher (kitchen) is operational and met required sanitizing temperature. Final rinse at dish surface was 78.6C. - Quats sanitizer from dispenser at dishwashing sink (kitchen) measured 200ppm. - 3 compartment sink in bakery used for manual warewashing. Quats sanitizer present in sanitizing compartment of sink measured 200ppm. - Dishwashing areas maintained in sanitary condition with flow from dirty to clean. Clean dishes kept on clean shelving/drying racks. - Quats sanitizer (200ppm) present in spray bottles or sani buckets with in use wiping cloths in food production areas for sanitizing food contact surfaces. - Overall sanitation of warehouse and production facilities was satisfactory. - All food items in warehouse area stored on shelving or pallets. - No signs of pest activity observed at the time of the inspection. Pest control contract in place with bi-weekly service.