INSPECTION REPORT Health Protection MCAI-DFCQG8

PREMISES NAME Save On Foods #963 - Deli		Tel: (604) 596-2944 Fax:
PREMISES ADDRESS 7015 120th St Delta, BC V4E 2A9		INSPECTION DATE April 2, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nav Kandola		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice paddle for scooping sushi rice was left on the food prep counter with hardened rice on the surface. Corrective Action(s): Staff was instructed to wash the rice paddle if not using it, or put the rice paddle in ice water if being used continuously. Cooking utensils that have food on them can allow pathogen growth if left at room temperature for a prolonged period. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: High temperature dishwasher area has food debris on the floors and on the surface of the dishwasher. A piece of dried up chicken bone was found underneath the dishwasher. Corrective Action(s): Clean up food debris in the dishwasher area to prevent pest harbourage. Date to be corrected by: Immediately Violation Score: 3

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

Comments

- Handwashing stations supplied with hot/cold running water, liquid soap, and paper towels. - All coolers at 4C or below. - All freezers at -18C or below. - Hot holding units are able to keep foods at 60C or above. - Temperature logs kept twice daily (reviewed). - High temperature dishwasher registered 71C at plate level during final rinse. - Surface sanitizers available in spray bottles and measured at 200ppm QUATs. - 3 compartment sinks available for manual dishwashing. - Meat slicers are sanitized every 2 hours using 200ppm QUATs. - Sushi rice is acidified with vinegar. - Pest control services in place. No signs of pests observed. - Dry storage of food is adequate. No dented cans observed. - Premises is well lit. *Reviewed thawing procedures with staff. Foods can be thawed using one of 3 methods: - in cooler at 4C or below. - over cold running water - submerged in cold water and change water every 30 minutes to keep the water cold. - Copy of the inspection report to be emailed to operator.