INSPECTION REPORT Health Protection ZDER-AUPVPH

PREMISES NAME Save On Foods #2228 - Deli		Tel: (604) 433-4816 Fax: (604) 433-5269
PREMISES ADDRESS 7501 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE January 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine Martin		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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup hot holding unit (left) noted at 58 C and (right) noted at 60 C with probe. Corrective Action(s): Ensure all hot held food is maintained at or above 60 C to prevent pathogen growth. Once below 60 C all food must be discarded with in 2 hours or temperature increase over 60 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All sanitizer bottles in deli area noted at 50 ppm QUATS. All bottle are nearly empty. Corrective Action(s): Ensure all sanitizer bottles are maintained at 200 ppm QUATS at all times. Bottles should be refilled every 3 days. Sanitizer dispenser noted 200 ppm QUATS at janitor sink and both 3 comp sink dispensers in deli. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Duct tape used to keep plastic meat holder on both meat slicers attached to unit. Corrective Action(s): Duct tape is not a suitable repair material. Repair/replace broken equipment to allow for smooth, durable, easy to clean surfaces. Operator has meat holders on order. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: -Sandwich prep cooler: 3 C / 4 C -Whole chicken hot hold: 64 C -Chicken walk in: 2 C -Salad display cooler: 3 C -Deli display cooler: 4 C -Soups: 58-60 C (violation noted above) -3 Door freezer: -14 C -Deli walk in cooler: 3 C -Hot holding unit (chicken pieces, fries): 66 C -Front display units: <=4 C -Handsinks fully supplied and available -3 comp sink sanitizer comp noted 200 ppm QUATS -No signs of pest activity noted -Meat slicers cleaned at least every 2 hours -General sanitation satisfactory ***Ceiling fans have build up of dust around units on ceiling. Ensure all ceiling fans are added to routine cleaning schedule