INSPECTION REPORT Health Protection CTIN-AB5URV

PREMISES NAME Save On Foods #996 - Meat & Seafood		Tel: (604) 298-8412 Fax: (604) 298-5083
PREMISES ADDRESS 4399 Lougheed Hwy Burnaby, BC V5C 3Y7		INSPECTION DATE June 21, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jagtar Bains		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Theremometer in display cooler indicates error. Corrective Action(s): Please repair thermometer. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Walk-in coolers: <4C Display cooler: 4C Raw meats are stored on separate shelves than produce and cooked meat Meat processing room: 8C Temperature record: up to date Reviewed procedure to package pre-assembled meals- produce and carbs are packaged first, new set of gloves are used to package raw meat. When kebabs are made, cutting board and station are wiped down with sanitizer before assembling skewers of different meat. All packaged meals are done in the meat processing room, labeled and then brought out to display cooler. Pre-sliced produce delivered from GFS. No cutting and washing of veggies in meat room. Quats @ 200ppm *Note: time recorded on demo log instead of temperature as per requirement noted on the form. Please have all staff record temperatures as per food safety plan. *Adjacent display cooler just had repair due to leakage before. Ensure temperature is at 4C or colder before use.