INSPECTION REPORT Health Protection JSAS-CV6V5J

PREMISES NAME Real Canadian Superstore #1518 - Meat Dept		Tel: (604) 439-4428 Fax:
PREMISES ADDRESS 1105 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE August 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 05, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cutting room entrance handsink - soap dispenser emtpy Cutting room back wall (across from entrance) - both soap and papertowel dispensers empty Cutting room side wall (beef walk-in cooler) handsink obstructed by wheeled carts Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Meat and debris collecting in the following locations: tenderizer work counter, floor under tenderizer work counter, floor under packaging equipment, and floor around waste station in walk-in cooler Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cutting room - handsink at entrance has restricted water flow for both hot and cold water supply. Corrective Action(s): Repair / adjust handsink to restore adequate water flow. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water, stocked liquid soap and papertowel dispensers. (right of packaging station) Professional pest control service in place. No signs of pest activity observed. Cutting room sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Walk-in Cooler (poultry / pork) 3 C, Walk-in Cooler (beef) 2 C Cutting room temperature controlled 4 C Note: Cutting room saw, cutting boards and knives are to be cleaned and sanitized at least every 4 hours of continuous use or when switching between different animal proteins. Retail display units: Fresh meat wall display cooler 1 C, Processed meat wall cooler 1 C Bunk cold storage displays: asian inspiration -8 C, hams 4 C, chicken thighs 4 C, fresh chicken 4 C (Note: this cooler section warmed to 18 C during a defrost cycle and threatened to warm food product to unsafe temperature, defrost cycle should not warm to temperatures that may compromise food product safety) pork loin -9 C, chicken balls -11 C, smoke sausage 3 C, pork loin -9 C pork tenderloin 4 C, halal chicken 1 C, halal chicken 2 C, pc chicken 3 C halal chicken 3 C, pc burgers -7 C, ducks -6 C, ground beef 2 C