INSPECTION REPORT Health Protection JCHY-D4FRG8

PREMISES NAME Stapleton Sausage Co		Tel: (604) 715-3447 Fax:
PREMISES ADDRESS 103 - 3950 191st St Surrey, BC V3Z 0Y6		INSPECTION DATE April 18, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jennifer Stapleton		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer spray bottle measured less than 200ppm. Corrective Action(s): PRepare QUATs sanitizer spray bottle to measure at 200ppm. Prior to filling, ensure the QUATs dispenser is allowed to flush any air bubbles. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection conducted today. Handwashing sinks except the one mentioned in violation are well equipped with hot and cold running water, liquid soap, and paper towels. QUAT dispenser dispensing at 200ppm. Walk-in cooler measured at 4C. Walk-in freezer and chest freezers measured at -18C or lower. Production Room measured at less than 10C. All meat processing equipment are cleaned in place and disinfected before, after, and in-between different species of sausages. Equipment and Production Area is hosed with portable water rinse followed by degreaser then rinsed. Finally, hosed with QUATs sanitizer measured at 200ppm to air dry. Processing area flooring sloped into drainage. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized and clean.