INSPECTION REPORT Health Protection 246614

PREMISES NAME Fresh Street Market - Deli		Tel: (778) 578-8970 Fax: (778) 578-8975
PREMISES ADDRESS 303 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE August 7, 2020	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Grace MacInnes		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in pail in deli meat cutting area measured at 100ppm Quaternary Ammonia Compound (QUATS). Corrective Action: Sanitizer was discarded and a fresh batch was prepared during inspection measured at 200ppm QUATS. QUATS at 200ppm is required to adequately sanitize food-contact surfaces to prevent microbiological growth and food contamination which may cause foodborne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Whole chicken and puff pastries in walk-in cooler not covered. Corrective Action: Food was covered immediately. All foods must be covered to protect them from any potential contamination. 2) Box of tuna fish was observed to be kept on floor at time of inspection. Operator mentioned that delivery was just received and staff left the box on floor. Bag of salad and bottle of sauce was on floor behind shelves inside walk-in cooler. Corrective Action: Tuna box was immediately lifted off floor and placed on cart in storage area. Salad bag and sauce bottle was also lifted off floor and placed above ground. All foods must be placed at least 6 inches above ground to prevent potential contamination and facilitate cleaning. 3) Raw egg placed above ready to eat sauces inside walk-in cooler. Corrective Action: Place raw eggs separate from and below ready to eat foods, fruits and vegetables. Raw eggs may potentially contaminate food in case they crack and fall on other mentioned foods. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter cooler in sandwich island not functional. No food was stored at time of inspection. Operator mentioned the cooler is not in use and a technician will fix soon. Corrective Action: Continue to not use the cooler until it is fixed and maintains a temp of 4C, to prevent pathogen growth and or toxin production in foods. Date to be corrected by: Aug 21, 2020 Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixture inside walk-in cooler is missing cover. Corrective Action: Provide light fixture with a protective cover to prevent physical contamination of food in case the bulb breaks. Date to be corrected by: Sep 6, 2020 Corrective Action(s):

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

Comments

General Comments Temperatures Walk-in cooler less than 4C. display cooler with deli meat less than 4C. Under counter cooler opposite grill less than 4C. Soup hot-holding 70C. Self-service hot-holding for soup 65C. All customer display cooler at 4C. Sandwich island prep cooler 3C. Cooler by grill was not in use at time of inspection. Hygiene and sanitation -All handwashing stations are supplied with hot/cold water, liquid soap and single-use paper towel. -High temperature dishwasher in deli area and sandwich lsland area both exceeded 71C after final rinse on dish surface. -General Sanitation is satisfactory. QUATS sanitizer at dispenser measured at 200ppm -Exhaust canopy in deli are cleaned on weekly basis. Canopies are clean at time of inspection. *Remember to get the exhaust ventilation cleaned professionally as it was due in June 2020. -Water container with tong ins sandwich island is refilled every 2 hr. -Deli slicers are cleaned every 4 hr. -3-comp sink has drain plugs (in both deli and sandwich island area). -Test strips are available to check QUATS concentration. Storage -Chemicals are store below sinks and separate from food. -Clean containers are stored in disinfected clean shelves and protected from contamination. Pest Control -No pest activity noticed during inspection. -Records from pest control company mention no rodent activity in deli area since past 4 reports. Administrative -Operator has FOODSAFE Level 1 valid until 2023. -Temperature logs are maintained up to date. -Sanitation logs are maintained up to date. Sanitizing frequency of self service is increased to once every hour due to COVID-19. Sanitizer, signage is present in self-service area. General Comments -Make sure to completely submerge all parts of equipment that are manually washed into sanitizer for at least 2 minutes. -Prober food cooling procedures were reviewed with staff. Food must be cooled from 60C to 20C in 2 hr and from 20 to 4C in 4 hr. to prevent pathogen growth and or toxin production.