212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: A generic food safety plan was provided previously for cooked ribs. This plan does not specify location and storage for cooked ribs.
Corrective Action(s): For cooked meat items (ribs, chops), provide an updated written food safety plan to Fraser Health and post food safety plan at designated cooked food area. Include how cooked meats will be cooled in order to meet quick cooling criteria and where they will be stored to protect from contamination (use only designated area for cooked foods). Recommend higher partitions for storage in the display cooler to protect from contamination. It was noted that labelling for ribs advise to reheat at home.
Violation Score: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some areas require improved cleaning.
Corrective Action(s): Clean the pastry display shelves (in corner near deli area). Clean floor in hard to reach areas. Follow a written cleaning schedule. Note that all surfaces are to be impervious to moisture and easy to clean. Discussed concrete floor in front display areas.
Violation Score: 3
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Several spray bottles are not labelled to show contents (quats sanitizer or glass cleaner).
Corrective Action(s): Label all chemical bottles to show contents.
Violation Score: 3
314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: Quats sanitizer is used to sanitize the meat slicer and other food contact surfaces and equipment. Staff may not be properly cleaning equipment prior to sanitizing.
Corrective Action(s): Post signage at meat slicer to make sure all staff are following correct procedures for washing (to remove food debris), rinsing (with potable water), and sanitizing (using 200ppm quats sanitizer) all food equipment after use or frequently if used continuously throughout the day (every 3 hours as per your sanitation plan). Remind staff that the meat slicer is to be cleaned first before it is sanitized. Post procedures at the produce cutting and meat cutting areas as well.
Violation Score: 1
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