INSPECTION REPORT Health Protection LQUN-AEVPN9

PREMISES NAME Save On Foods #995 - Deli (Bakery)		Tel: (604) 465-1620 Fax: (604) 465-1416
PREMISES ADDRESS 19150 Lougheed Hwy Pitt Meadows, BC V3Y 2H6		INSPECTION DATE October 19, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Glenda Siemens		NEXT INSPECTION DATE October 26, 2016
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The food ingredients (to make prepackaged sandwiches) in the u/c cooler was 7C. All perishable foods shall be stored at 4C or colder to prevent growth of pathogens. Corrective Action(s): Transfer all perishable food items into the Deli's walk-in-cooler as it is 2C. Do not use the cooler until it can maintain 4C or colder. The food were moved to the Deli's walk-in-cooler during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The new high temperature dishwasher had a wash temperature of 136F and a rinse temperature of 177F. As per the manufacturer's data plate (on the front of the dishwasher) and health requirements, the wash temperature shall be 150F and the rinse temperature shall be 180F in order to remove and kill pathogens. Corrective Action(s): Immediately stop using the dishwasher until the wash and rinse temperatures are reaching the levels noted on the data plate. Manually wash and sanitize dishes in the 3-compartment sink, ensure all staff are aware of this. Call our office once the dishwasher is fixed, so we can inspect and ensure it is operating correctly. Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C or colder; hot holding units were above 60C; thermometers present; and temp. and times recorded daily. - Quats sanitizer in spray bottles were 200ppm. - Hand sinks stocked with liquid soap, paper towels, and running hot & cold water. - All food stored in food grade containers; covered; labeled; date coded; 6" off the floor; and in groups so raw proteins are separated or on lowest shelf to prevent contamination of RTE foods. - General sanitation is good. No signs of pests. - Food handling practices done correctly. Disposable gloves discarded after completion of a job and not saved. - No expired foods in use, FIFO rule followed. - FoodSafe certified staff present. - Starbucks station was clean and organized. Only hot beverages sold (no smoothies, food, or fraps).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AEVPN9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment