INSPECTION REPORT Health Protection MBEK-C48TEN

PREMISES NAME Meltwich Food Co		Tel: Fax:
PREMISES ADDRESS 50 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 22, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ashish Sanghavi		NEXT INSPECTION DATE 4 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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One pot of gravy observed in walk-in cooler with an internal food temperature of 13 degrees C. Operator stated gravy had been cooling overnight. Corrective Action(s): Gravy was discarded by operator. Ensure that potentially hazardous foods (including gravy) are cooled from an internal temperature of 60 degrees C to 20 degrees C within a maximum of two hours, then from 20 degrees C to 4 degrees C within a maximum of 4 hours in order to limit the growth of potential pathogens, including potential production of toxins which may be heat-stable. Some examples of methods to facilitate rapid cooling include (but are not limited to) use of ice wands and/or placing food into shallow container(s). Verify internal temperature using sanitized probe thermometer. 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 health inspection conducted. Walk in cooler at 1 degree C. Left cold table at 4 degrees C (above) and 3 degrees C (below). Right cold table at 3 degrees C (above) and 4 degrees C (below). Milk cooler at 4 degrees C. Keg coolers at -1 to 4 degrees C. Beverage coolers (non-potentially hazardous / non-perishable) at 2 to 3 degrees C. Upright freezer at -20 degrees C. Reach in ice cream freezer at -21 degrees C. Units equipped with thermometers. Probe thermometer available on site for internal food temperature checks. Hot holding internal food temperatures at 60 degrees C or more. Reviewed cooking practices for beef burger patties. No concerns at time of inspection. Proper thawing practices observed. Designated area available in walk in cooler for thawing foods. Raw animal products (e.g. raw ground beef) not stored above ready-to-eat foods. Food protected from potential contamination. Hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels in a dispenser. Quaternary ammonium compounds (quats-based) sanitizer available in designated buckets with wiping cloths and from flow through dispenser at 200 ppm quats. Chlorine sanitizer available for front area in labeled spray bottle at 100 to 200 ppm chlorine. Test strips for both sanitizer types available on site. High temperature dishwasher measured 77 degrees C at the utensil surface. Minimum required temperature as measured at the utensil surface: 71 degrees C during final rinse. Premises maintained in sanitary condition. Equipment and utensils stored in sanitary condition. No signs of pest activity observed at time of inspection. Temperature and sanitation logs maintained. Health permit posted in front area. COVID-19 safety plan on site.