INSPECTION REPORT Health Protection JCHW-BGHTXN

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 September 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Grace MacInnes		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

-Walk-in cooler was at 1C. -Display coolers ranged from 2C to 4C. -Burger station grill cooler was at 4C. -Burger cooler was at 4C. -Cheese cooler was at 4C. -Condiments stored on ice were at 4C. -Hot holding was greater than 60C. -Cooked chickens are time stamped and removed after 4 hours in the display cabinet. -Hot soups were cooled in metal pans and were less than 4C. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for sanitizing). -Quats sanitizer dispenser and pails were at 200ppm. Sanitizer changed every 2 hours. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicers sanitized every 4 hours. -Burger station water used to store tongs changed every 2 hours. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator every 10 to 12 days. No signs of pests noted at the time of inspection. Middle Island: -Sandwich cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Soup was greater than 60C. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -Staff had valid FoodSafe Level 1 training. -Please contact the inspector if you have any questions or concerns.