INSPECTION REPORT Health Protection TSTY-AAGVMB

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 May 31, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Penner		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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Interior and blade of bandsaw was not properly cleaned and sanitized after last use (staff were not aware of when this was). Significant amount of dried-on meat residue present. Corrective Action(s): Unit disassembled for cleaning during inspection - ensure this is thoroughly cleaned and sanitized prior to next use. As the meat processing area is not maintained at 10 C or colder, the bandsaw parts must be cleaned and sanitized at least every 4 hours if in constant use, or after each use/between types of meat if not constantly used. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand soap had run out at central hand sink. Front area hand sink did not appear to be in use (obstructed by packaging and dry during inspection). Only the washroom hand sink was available for staff use. Corrective Action(s): Hand soap transferred to central hand sink during inspection. Ensure liquid hand soap is replaced at front area sink by 6pm today. Ensure all hand sinks are supplied with liquid soap and paper towels while the premises is operational. 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

*General sanitation marginally satisfactory. Some cleaning is required in corners and under/in equipment (for example, on rollers of packaging equipment, infrequently-used items such as tenderizers, and on sides of countertops). *All cooler and freezer temperatures satisfactory. Thermometers available (as well as infrared thermometer for staff use). *Meat slicer is no longer in use. This item will be removed from the premises within the next few months. *Grinder is stored in the walk-in cooler. *Knives stored in clean condition in knife rack. Cutting surfaces on counters generally in good condition. *All food stored off floor in coolers. *Suppliers checked for several items during inspection. *No live shellfish are sold on site (or are stocked very infrequently). Ensure harvest tags are kept as records for any live/bagged shellfish (minimum 3 months). *Quats sanitizer available at 200 parts per million from dispenser. Spray bottles in use. Note: ensure large trays are completely submerged (e.g. by rotating during soaking) in the sanitizer solution in the third sink. *Three-compartment sink taps and drain plugs functional. Staff appear to be following the full 3-compartment warewashing method.