INSPECTION REPORT Health Protection TCHN-CLGN2F

PREMISES NAME Save On Foods #910 - Deli		Tel: (604) 599-6760 Fax: (604) 599-6761
PREMISES ADDRESS 100 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gord Gauthier		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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Chicken skewer, stored as clean, observed to have dried food build up. 2. Can opener blade observed to have dried food build up. **Corrected during inspection** items identified moved to 3 compartment sink for additional cleaning. Ensure equipment is properly cleaned and sanitized. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease build up observed under rotisserie oven. 2. Build up of food debris observed between and under equipment (behind sushi prep table and hot holding display case) Corrective Action(s): Clean all areas of facility regularly. Recommended to have walk throughs daily to ensure cleaners have properly cleaned area. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Water pooling/build up observed under oven beside rotisserie chicken oven. Staff stated this is a known issue and management will be reaching out to plumber for service. 2. Deli wall (adjacent to entrance) observed to be holding temperatures of ~6°C. 3. Hot holding case (rotisserie chicken) bottom shelf has bulbs missing. Corrective Action(s): 1. Have unit serviced so water does not leak from pipes. Correct by: May 2023 2. Monitor to ensure unit can hold temperatures of 4°C or less. Use a thermometer to check product temperature and not the thermostat reading. If unit does not hold temperatures, a. remove temperature abused products as per food safety plan, b. discontinue use of unit until unit can hold and maintain temperatures of 4°C or less, and c. contact refrigeration technician for service Correct by: immediately 3. Replace bulbs as this may contribute to hot holding temperatures. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: deli wall (adjacent to entrance): 5.9°C monitor to enusre unit can maintain temperatures of 4°C or less deli wall (next to sushi): 1.2°C sushi display cooler: 2.6°C hot holding island (wing bar): 77.4°C cheese/deli bunker (end): 4.3°C cheese/deli bunker (sides): 3.0°C hot holding case (rotisserie chicken): ~60°C specialty cheese display: 4.0°C sushi prep cooler: 5.0°C station was in use at time of inspection; monitor to ensure unit can maintain temperatures of 4°C or less sushi undercounter freezer: -10.6°C rice cooker: not in use at time of inspection walk-in cooler (chicken): 3.2°C undercounter 2 door cooler: 3.4°C upright 3 door freezer: -21.2°C walk-in cooler (cheese/deli): 3.0°C deli meat display case: 4.4°C deli product display case (olives): 4.2°C hot holding display case: 74.8°C Sanitation: handwash stations equipped with hot/cold running water, liquid soap and paper towels QUATS sanitizer in spray bottles and in sink measured ~200ppm two 3 compartment sink on site deli slicers cleaned and sanitized every 2 hours; broken down for cleaning at end of day overall sanitation of department satisfactory range hood clean Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: no pest activity observed during inspection at least one staff on site has valid FoodSAFE level 1 training vinyl gloves available and used random items checked to be within best before dates