INSPECTION REPORT Health Protection LKIM-AW2MNS

PREMISES NAME Real Canadian Superstore #1556 - Meat & Fish Dept		Tel: (604) 587-8500 Fax:
PREMISES ADDRESS 14650 104th Ave Surrey, BC V3R 1M3		INSPECTION DATE February 16, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of paper towels in meat department - CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure all hand washing stations are adequately supplied at the start of each day. Resupply as needed throughout the day. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

FISH DEPARTMENT: - Facility in EXCELLENT sanitary condition - No evidence of pests - 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 - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoop in good sanitary condition - Proper thawing methods observed - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Hair Nets and aprons in use - Scoops for fresh seafood cleaned and sanitized daily - Light covers in place in cooler and freezer units MEAT DEPARTMENT: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT (NOTE: only one spray bottle filled - ensure all spray bottles are filled at all times) - Band saw in good sanitary condition and routinely cleaned and sanitized - First In First out and date stamping methods observed in use - Hair nets and aprons in use - Raw meat stored away from Ready to eat food items - Light covers in place in cooler units ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.