INSPECTION REPORT Health Protection MLUO-AWWSK8

PREMISES NAME Save On Foods #904 (Restaurant)		Tel: (604) 504-4453 Fax:
PREMISES ADDRESS 2140 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE March 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe Fouchon		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two chicken breasts in the display case was at 50-51 deg C. Corrective Action(s): These chicken were removed from the display case . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two serving utensils in the salad display case have their handles also on the product. Corrective Action(s): Ensure handles are stored in a manner that prevents contamination. Violation Score: 3

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

Comments

Hand wash stations equipped with liquid soap and paper towels. Sanitizer (quats) in buckets measured 200 ppm. Walk-in coolers were at or below 4 deg C. Prep line coolers were at 3-4 deg C. Display coolers were at 3-5 deg C. Hot holding for wedges, onion rings, rotisserie chicken was above 60 deg C. Hot holding for hot buffet was above 60 deg C. Salad bar was at 4-6 deg C. Product level is maintained and changed often. Temperature log was available and well maintained. More storage shelves provided in the back area for the restaurant. No signs of pests noted at time of inspection. Pest control in place. Staff hygiene good - clean uniforms and hair restraint provided. General sanitation was satisfactory at time of visit. Note: Ensure to drain trays where containers are air drying after washing on the 3 comp sink.