INSPECTION REPORT Health Protection ANAN-CGBUSW

PREMISES NAME Save On Foods #919 - Deli		Tel: (604) 520-5937 Fax: (604) 520-3744
PREMISES ADDRESS 198 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE July 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stuart Muir		NEXT INSPECTION DATE August 11, 2022
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) The floor under the mats in front of the 3-compartment sink is quite dirty. 2) The fan grates and surrounding ceiling have a build up of dust/debris. Corrective Action(s): 1) Move the mats and clean under them regularly. 2) Clean the fan grates and surrounding ceiling area. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The handsink across from the salad case is leaking when the taps are shut off. Corrective Action(s): Get the leak fixed. Manager indicated that he has already put in a work order for this issue. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor under the roasting oven closest to the entryway requires sealing. Flooring in the room where the 3-compartments sink is requires refinishing/sealing. Both mats in front of the 3-compartment sink look worn out. Corrective Action(s): Refinish the flooring in these areas; replace both mats. Violation Score: 1

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

Comments

General Observations: Walk-in Cooler's at 2 degC; MB Freezer's at -21 degC; Sushi cooler's at 2 degC; Service case is at 3 degC; Deli case is at 2 degC; Olive case is at 4 degC Temperature of the foods in the hot holding case is above 60 degC; Chickens in the hot case are stored above 60 degC; Clam chowder soup is at 67 degC 200ppm Quats is available in spray bottles on-site Handsinks are fully equipped Temperature log's being maintained Manager has FS Level 1 certification (Expiry: March 11, 2025) Rotisserie chickens are cooked and put out in the hotholding cases in the morning. They're time stamped. After 4 hours, the chickens are removed from the case and the meat is pulled before they're placed in the walk-in cooler for cooling. The pulled meat is used in various dishes the following day. Any leftover soups are discarded at the end of the day Three-compartment method of dishwashing is being utilized. Sanitizer concentration in the 3rd compartment of the sink was 200ppm. No signs of pests. Orkin is on contract. Meat slicers are taken apart and sanitized every 2 hours (recorded daily) *report reviewed, not signed due to pandemic*