Canada Safeway Deli - Prince Rupert - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are Slightly elevated for the soup display case and the two deli display cases (greater than 4°C). (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. Recommended to stock less product and clean any vents.
206	Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Potentially hazardous hot foods are stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Replacement of any non-functioning bulbs is recommended.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate concentrations (roughly 50ppm) detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT or follow manufacturer's specifications)
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The seals of the storage refrigerator that contained sauces for the sandwhich preparation area were not in good construction. It was also noted that they had accumulated food debris. Corrective Action: Ensure that the seals are replaced or repaired and that they are cleaned on a regular basis, update the sanitation plan if needed.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The deli hot holding self-serve unit that contains precooked whole chickens did not have a thermometer to monitor the temperatures of the unit. Corrective Action: Ensure all hot holding units have an accurate thermometer.