INSPECTION REPORT Health Protection AKAO-AUVUYY

PREMISES NAME Hakam's Your Independent Grocer Deli		Tel: (604) 882-2520 Fax: (604) 882-4786
PREMISES ADDRESS D - 20678 Willoughby Town Centre Dr Langley, BC V2Y 3J1		INSPECTION DATE January 10, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hakam Cheema		NEXT INSPECTION DATE 6 Months
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 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

Inspection result of a complaint received about improper sanitation procedures for food equipment and lack of temperature monitoring etc. Discussed the complaint with Store owner and a through inspection of the deli was conducted. -Internal Temperatures are monitored and recorded for all raw proteins (chicken wings, rotisserie chickens, fried chicken cutlets) and macaroni - General sanitation of the deli was satisfactory. - Once the packages are opened, the deli meats generally get sold within 3-4 days. Please ensure to follow opened shelf-life requirements as set up by head office. Following items require your attention. 1. Ensure to post detailed cleaning and sanitizing instructions for meat slicers and other major equipment. It is recommended to review detailed cleaning/sanitizing procedures with all deli staff. Consider posting step by step colored photographic instructions if available in the sanitation plan. Meat slicer components must be deep cleaned every 2-4 hours if in continuos use. 2. Ensure to monitor and record internal hot holding temperature of hot held items ( A separate log required). 3. Ensure to develop a cleaning checklist sheet for cleaning under the deli cooler grills (must be done at least twice/month). Consider preventing food debris/deli meat trimmings going under the fan grills. All cooler temperatures were satisfactory.