INSPECTION REPORT Health Protection ABAI-B37QV9

PREMISES NAME Cioffi's Meat Market & Deli		Tel: (604) 291-9373 Fax: (604) 291-1333
PREMISES ADDRESS 4142 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE July 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rino Cioffi		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) When inquired how often the processing equipment is taken apart and washed/sanitized a staff member indicated that it is done at the end of each night B) Did not note any sanitizer in the raw beef area. Corrective Action(s): A) Ensure the meat processing equipment is taken apart and washed/sanitized minimum once every 4 hours. These units are not in the refrigerated room. B) Ensure 100ppm chlorine sanitizer solution is readily available in each food handling area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Premises cuts raw meat and sells prepackaged foods. Operator advised that they no longer sell any ready to eat foods since the cucina separated. Have owner look into submitting new health application form for classification change as it is no longer a permitted food service establishment. - Premises has separate cutting areas for meats (pork at small service counter, chicken in the refrigerated room and stored at far end of large service counter, beef and veal at the other end and middle of the large service counter. Large portion of the beef and veal are cut at the other warehouse). - All hand wash stations had soap, paper towel, hot and cold running water - All coolers 4C or less, Freezers less than -18C - Meat cutting room 13C - technician was not on site to service at time of inspection. Ensure meat cutting room is 10C or less. - General sanitation satisfactory. No obvious signs of pest activity noted. - Reviewed manual warewashing procedures at time of inspection - no concerns. 3 compartment ware washing sink located in the refrigerated room - drain plugs available.