INSPECTION REPORT Health Protection CSWY-BZ7TZ4

PREMISES NAME Buy-Low Foods #080072 - Bakery/Deli		Tel: (604) 584-2616 Fax: (604) 584-8311
PREMISES ADDRESS 14865 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE March 17, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kirk Flynn		NEXT INSPECTION DATE March 19, 2021
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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sales floor deli cooler observed at ambient temperature 8.9 C. Quiche in cooler observed at 9.3 C. 2. A thermos/carafe of cream observed at coffee station with out a time stamp. Corrective Action(s): 1. All food in the front deli cooler was removed and placed in walk-in cooler holding 3 C. Have front deli cooler repaired. Ensure all food is held at 4 C or below to prevent the growth of bacteria and their toxins. When preparing food, ensure food is chilled to 4 C before it is placed in display cooler. Ensure cold holding unit is at 4 C or below AND food is at 4 C or below before returning food to front deli cooler. 2. Ensure all cream placed in thermos/Carafe is maintained at 4 C or below or ensure thermos/carafe is time stamped for two hours to prevent the growth of bacteria and their toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop with no handle observed in chicken seasoning. Corrective Action(s): Ensure a scoop with a handle is used to scoop dry goods. Store the scoop in a sanitary manner outside the dry good bin. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Excessive dust build-up observed in vent above pizza oven. 2. Long-standing debris observed under three-compartment sink. 3. Water leak observed under three-compartment sink Corrective Action(s): 1. Remove access dust build-up from vents to prevent cross contamination of food and food contact surfaces below. 2. Clean all debris and water from under the three-compartment sink and have the water leak repaired. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.Water leak observed from tap at hand sink next to deli slicers and under the three-compartment sink. 2. Front deli cooler ambient temperature at 8.9 C. Corrective Action(s): 1. Have the hand sink and three-compartment sink repaired to maintain the premises in sanitary condition and keep equipment in good working order. 2. Have deli cooler repaired to ensure the unit is holding 4 C or below. Do not place food back in unit until 4 C or below is achieved. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Cooler units in the deli area and deli display cooler do not contain accurate thermometers. Corrective Action(s): Ensure all refrigeration equipment and hot holding equipment are equip with accurate thermometers. Violation Score: 1

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

Comments

Observations During Inspection: - No evidence of pests - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Freezers achieving temperatures of -18 C - Hot Holding achieving temperatures of 60 C or higher - Dishwasher achieving final sanitizing rinse of greater than 72 (75.4) C at dish - QUAT 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 - Three functional sink plugs available for use observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Meat slicer in good sanitary condition - FoodSafe Certified staff present during inspection - Food stored at least 6 inches off the floor - Temperature logs in use Covid-19 Observations provided in seperate report Results discussed with health and safety manager