INSPECTION REPORT Health Protection LKIM-CQSTMC

PREMISES NAME Save On Foods #2225 - Deli/Restaurant		Tel: (604) 437-3220 Fax: (604) 437-4261
PREMISES ADDRESS 4469 Kingsway Burnaby, BC V3N 4X6		INSPECTION DATE April 11, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul White		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodent infestation observed. Rodent droppings observed throughout facility . Corrective Action(s): Follow recommendations advised by Pest Control Company Technician. Ensure nightly staff are cleaning in hard to reach areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on floor. Rodent droppings observed on lowest shelf of rolling rack. . Corrective Action(s): Clean and sanitize lowest rolling racks including items stored in trays. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Ensure nightly staff are cleaning in hard to reach areas including under chicken ovens and under clean dish storage rolling racks Recommended: do not store clean items on lowest shelf of rolling rack . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Middle sink plug of secondary warewashing sink is not working . Corrective Action(s): Make repairs as necessary to the operation of the business. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Multiple functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets - Cooler handles and seals in good sanitary condition - Meat slicer in good sanitary condition - 2 hours maximum between cleanings - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection