INSPECTION REPORT Health Protection JTAG-CHLRZ7

PREMISES NAME Fraserview Meats (88th Ave)		Tel: (604) 593-8887 Fax:
PREMISES ADDRESS 108 - 12837 88th Ave Surrey, BC V3W 3K2		INSPECTION DATE August 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarabjit Chahal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer noted at above 200ppm at the time of inspection. A dilute chlorine solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water. Solution can be made fresh daily, applied to a cleaned surface, and allowed to air dry. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty has a valid FoodSafe Level 1 or equivalent certificate at the time of inspection. Corrective Action(s): Operator to ensure at least one staff on duty has a valid FoodSafe Level 1 or equivalent certificate. Date to be Corrected By: 1 Month Violation Score: 1

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

Comments

General sanitation satisfactory. Fume hood and stove areas noted in sanitary condition. 3-compartment sink available for manual warewashing. Coolers (walk-in, display unit) noted at 4C or below. Standing freezer noted at -18C or below. Meat saw and disassembled meat grinder noted in sanitary condition. Handwashing sink equipped with hot and cold running water, liquid soap, and single-use paper towels. Food storage satisfactory. Items are stored at least 15 cm off the floors and protected from contamination. Washroom equipped with hot and cold running water, liquid soap, and single-use paper towels. No signs of pests at the time of inspection. Permit posted in a conspicuous location. Operator to ensure lemon scented 5.25% bleach is not used on food contact surfaces in premises. Take-out containers are to be stored upside down in a sanitary manner to protect items from contamination. Three Sink Dishwashing Method infograph provided to staff.