INSPECTION REPORT Health Protection TCHN-CDQULJ

PREMISES NAME Gulshan Market		Tel: (604) 767-8255 Fax:
PREMISES ADDRESS 102-103 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE April 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nazmul Haque		NEXT INSPECTION DATE 12 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of rust / food debris observed in meat preparation areas. 2. Floor boards in back warehouse and meat preparation area observed to be in poor condition. Staff stated owner has reached out for quotes on repairs of flooring. 3. Dust build up on walk-in cooler fan 4. Floor of walk-in cooler has build up of water. Staff stated this was due to damage from delivery to a pipe. Plumber/technician has been contacted for repairs. 5. Cutting surface of meat cutting table heavily scored and stained. Staff stated table is to be replaced within 1-2 weeks. 6. Knives stored stuck inbetween meat cutting table and adjacent wall Corrective Action(s): Please clean above identified areas. Areas should be cleaned regularly. To ensure items are properly and regularly cleaned, it is recommended to develop and maintain a cleaning checklist and log. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: 7d display freezer: -14.0 - -16.2°C 5x 4d display bunkers (Coldco): -14.6°C - -16.6°C 2d display bunker (Coldco): -20.4°C Meat display cooler: 4.0°C 2d upright display cooler: 2.0°C Walk-in cooler: 2.0°C Walk-in freezer: -17.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Sanitizer measured 200ppm bleach solution Meat cutting/grinding appliances cleaned and sanitized every 2 hours or after use Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection