INSPECTION REPORT Health Protection JMAA-AXXVEU

PREMISES NAME Meridian Meats & Seafood Ltd		Tel: (604) 466-0508 Fax: (604) 463-5061
PREMISES ADDRESS 955 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE April 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Penner		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Large pot placed on top of handwashing sink inside the meat preparation area. Corrective Action(s): Pot was removed from the handwashing sink at time of inspection. Ensure that the handwashing sink remains unobstructed so that it is accessible at all times for proper hand hygiene. 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. Facility is generally in good sanitary condition. The following observations were noted: 1. Temperatures (Max: 4C for coolers; -18C for freezers) - All display coolers at 4C or less - Walk-in cooler at 3C - Walk-in freezer at -18C - Display freezers (glass doors) at -21C 2. Storage - All items are elevated at least 6" off floor - Beef and food items stored in walk-in cooler are securely stored in containers or vacuum packaging - Imported beef is uncovered temporarily to allow for aeration of odour. This is acceptable as long as the beef is packaged or covered afterwards - Packaging for meat products securely stored in cabinets. Skewers were in original packaging 3. Hygiene and Sanitizing - Handwash station in meat preparation area, behind the counter, washroom are all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing dispenser releases 200 ppm quaternary ammonium compound (quats) - cloths are single-use only and are placed in the laundering bin afterwards - Sanitizer bottles contain 200 ppm quats - 3-compartment sink present with drain plugs. Staff were able to demonstrate knowledge of proper sanitizing of utensils - Proper use of gloves observed. Gloves are discarded after each use - Cutting boards and meat slicer in sanitary condition. Cutting board for meats is strictly reserved for meat use. If cutting board is used for a different type of meat, it is fully cleaned and sanitized beforehand - good - Concentrated bleach solution available for deep cleaning at the end of the day - Ground beef grinder stored inside walk-in cooler is disassembled and sanitized at the end of the day 4. Pest Control - No visible signs of recent pest activity at time of inspection - Company contracts professional pest control company for monthly checks. Latest pest inspection report conducted on April 17, 2018 reported no pest activity in rodent / UV-powered fly traps Reminders: - Change or clean/sanitize tongs behind the display coolers every 2 hours - Ensure that bandsaw is disassembled and sanitized every 4 hours