INSPECTION REPORT Health Protection JCRH-CE9TF6

PREMISES NAME Howard's Foods		Tel: (604) 438-5646 Fax:
PREMISES ADDRESS 11&12 - 3771 N Fraser Way Burnaby, BC V5J 5G5		INSPECTION DATE May 9, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Howard McMahon		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings were noted on the floor at the back of the warehouse area (behind production room #1) between wall and shelving. Droppings noted may be from past issues. No droppings were noted within production areas. Corrective Action(s): - Clean up all droppings and disinfect area. Continue to monitor for any further activity. If further rodent activity noted, notify Pest Control Technicican for additional control measures within this area. To be corrected by: 16-May-2022 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Paint finish on floor in production room #1 is peeling in multiple areas. Flooring must be kept in a smooth, durable and easily cleanable condition. Corrective Action(s): - Re-paint or re-finish floor so that surface is smooth, durable and easily cleanable. To be completed by: 31-Aug-2022 Violation Score: 1

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

Comments

- Food premises processes sauces and dry rubs including products for co-packing. - Handwashing sinks in production area were supplied with liquid soap and paper towel - Hairnets, lab coats and masks worn within production area - Production area and equipment maintained in sanitary condition - Clean in place (CIP) log present for cleaning and sanitizing CIP equipment (kettles, fillers) - Peroxyacetic acid based food contact surface sanitizer used. Test strips present to ensure it is at required concentration. Titration also completed weekly to verify concentration. - High temperature dishwasher was operational and met required sanitizing temperature. Final rinse measured 76C at dish surface. Dishwasher rinse temperature is being monitored using gauge. Note: Temperature of gauge is to be 82C or higher. - Walk-in cooler (ingredient storage) 3C - 2 door undercounter cooler (sample containers storage) 0C - Walk-in cooler (mixed/prepared product) 2C - Walk-in freezer -17C (not currently in use) - Foods were stored in a manner to prevent contamination. Bags sealed tightly or products stored in pest proof bins. Allergens stored within separate room in production area. - pH testing completed for each batch. pH meter is calibrated prior to use. Calibration buffers present. - Batch records sheets completed for each batch which includes temperature/time and pH and traceability information. - Chemicals are stored in a separate room. - Pest control contract in place with regular service. Note: Units #9 and #10 are being used for storage or pre-packaged, shelf table products for distribution. No processing or storage of potentially hazardous foods within these units. - Facility is licensed with CFIA under Safe Food for Canadians Act.