INSPECTION REPORT Health Protection ABRR-A9UT77

PREMISES NAME Gulshan Market		Tel: (604) 767-8255 Fax:
PREMISES ADDRESS 102-103 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE May 11, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nazmul Haque		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handsink faucet was attached to a hose for cleaning and is not available/accessible for handwashing Corrective Action(s): Remove the hose and ensure that cleaning with hose is done when no other operations(cutting, grinding, hand handling of food is occuring). Ensure that hand sink is always available for handwashing. As per progressive enforcement policy, you will be issued violation ticket if non compliant in future Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee went back to cutting meat and didn't wash hands Corrective Action(s): wash hands on regular basis before handling meat products/ other food, after using washroom and after touching any potentially contaminated surfaces Violation Score: 5

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Display chest freezer measured at -6C Corrective Action(s): Adjust the setting and ensure that temperature is maintained below -18C Violation Score: 1

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

Comments

Routine inspection was conducted and following observations were made: - Handsink is supplied with soap and paper towel - Coolers less than 4C - Walk-in freezer less than -18C - Sanitizer solution available at 100ppm bleach solution. NOTE: Make fresh solution every 2-4 hours - General sanitation is satisfactory. note: organize the back area so that it can be cleaned properly