INSPECTION REPORT Health Protection ZDER-AAYV8R

PREMISES NAME Kea's Meats & Deli		Tel: (604) 298-6828 Fax:
PREMISES ADDRESS 6616 Beresford St Burnaby, BC V5E 1B8		INSPECTION DATE June 16, 2016	TIME SPENT 0.67 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat prep surfaces and equipment in deli/ butcher shop cleaned regularly with bleach & detergent solution (noted at 0 ppm chlorine). Sanitizer bottles noted at 200 ppm chlorine. Corrective Action(s): Ensure cleaning and sanitizing solutions are separate. Cleaning includes removal of food/meat debris with soap and water solution. Sanitizing solution must be 100 - 200 ppm chlorine solution (1 tsp bleach to 1 L water) to sanitize surfaces and equipment last then allowed to air dry. Sanitizer will kill pathogens then evaporate after 30 -60 sec leaving not bleach residue. No rinsing required. Use sanitizer spray as last step. Bleach in detergent mixtures breaks down the detergent and uses up the bleach cancelling out the effectiveness of the solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

310 - Single use containers & utensils are used more than once [s. 20] Observation: Single use disposable gloves drying in downstairs prep and storage area - possible re using of single use gloves. Corrective Action(s): Ensure single use disposable gloves are used one time then discarded after use. Once the gloves are taken off after a task is complete or if they become contaminated then they must be discarded right away. Violation Score: 3

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

Comments

Routine: -Walk in cooler: 0 C -Walk in freezer: -18 C -Dairy cooler:3 C -Cheese cooler: 2 C -Display coolers: -14 C -Meat display coolers: 2 C -Olive cooler: 3 C -Handsinks fully supplied and available -Sanitizer solution available in downstairs prep and upstairs deli : 200 ppm chlorine -No signs of pest activity noted during inspection - professional pest control onsite ***Significant improvement noted since last inspection -General sanitation and organization satisfactory