INSPECTION REPORT Health Protection TCHN-CRBLGD

PREMISES NAME Gulshan Market		Tel: (604) 200-2217 Fax:
PREMISES ADDRESS 102-103 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE April 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nazmul Haque		NEXT INSPECTION DATE 2 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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat for cutting stored under plastic cover on cutting table next to bandsaw. Meat measured 9°C-13°C. Staff was helping customers throughout time meat was on table. **Corrected during inspection** Meat is to be relocated to cooler when not actively worked on. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer not available for cleaning at time of inspection. **Corrected during inspection** Sanitizer to be mixed by staff. All equipment (meat grinder, meat saw, etc.) needs to be cleaned and sanitized every 2 hours. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer not available at start of inspection **Corrected during inspection** Staff to mix sanitizer solution immediately Bleach sanitizer is required whenever in operation. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handwash sink observed to have hose attached to faucet. **Corrected during inspection** Hose attachment removed when identified by inspector. 2. Equipment observed to be stacked inside basin of handwashing sink **Corrected during inspection** Equipmen removed when identified by inspector Handwash station MUST BE AVAILABLE for handwashing at all times. Equipment is not to be placed inside basin for any reason. Ensure handwashing station is equipped with hot/cold running water, liquid soap and paper towels. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Meat stored in buckets directly on floor of walk-in cooler. 2. Food stored directly on floor of office 3. Tongs stored directly in tray of meat Corrective Action(s): 1, 2. All food is to be stored off floor. Correct by: immediately 3. Tongs are to be stored outside of meat tray to prevent contamination of food by handle of tongs. Correct by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. **REPEAT** (Since April 22) Heavy build up of rust / food debris observed in meat/preparation areas 2. **REPEAT** (Since April 22) Floor boards in back warehouse and meat preparation area in poor condition. Does not appear possible for repairs to be done as boards have warped. 3. **REPEAT** (Since April 22) Dust build up on walk-in cooler fan 4. **REPEAT** (Since April 22) Floor of walk-in cooler has build up of water 5. Back warehouse area heavily cluttered with spare shelving and garbage 6. Standing water observed in meat cutting area. Groove cut into floor not draining water. Corrective Action(s): 1, 3, 4, 6. Facility needs deep cleaning. Correct by: immediately 2. Replace all damaged flooring. Correct by: immediately 5. Declutter back storage area and remove equipment not necessary for business operations. Correct by:immediately Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Damaged knives observed in facility. **Corrected during inspection** Staff discarded damaged knives. Discard or repair all damaged equipment. All equipment must be in good condition so it can be cleaned and sanitized properly. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 8 door display freezer: -8.0°C 5x 4 door display bunkers (Coldco): -11.6°C - -20.9°C 2d display bunker (Coldco): -19.2°C Meat display cooler: 1.3°C 2 door upright display cooler: 0.8°C Walk-in cooler: 2.4°C Walk-in freezer: -19.8°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Bleach available for sanitizer solution. Staff provided instructions for mixing 200ppm bleach. Storage: All products were either in original packaging or covered inside coolers. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection