INSPECTION REPORT Health Protection YTAN-CPSRAA

PREMISES NAME 2 Sisters Poultry & Meat Ltd.		Tel: (604) 760-2120 Fax:
PREMISES ADDRESS 5253 168th St Surrey, BC V5S 0L2		INSPECTION DATE March 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Buta Uppal		NEXT INSPECTION DATE 6 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] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Lots of pooling water on floors in production area. Corrective Action(s): Water must be routinely mopped towards drains throughout the day, to prevent any pooling. Correct by: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Triple-sink near entrance was leaking. Corrective Action(s): Contact a plumber to repair the leak. Correct by: Immediately. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Operator has removed a triple-sink and has relocated the mop sink to an outdoor clean-up area. Corrective Action(s): Any changes to equipment or the floor plan layout must first be reviewed and approved by Fraser Health. Submit updated floor plan drawings to the health inspector. Correct by: 1 week Violation Score: 3

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

Comments

- Routine inspection conducted. Facility processes poultry and meat received from large suppliers and distributes within BC only. Cutting and wrapping/packaging only - no marinating of meat and poultry done onsite. No slaughtering onsite. - All poultry and meat processing equipment in use at time of inspection. Cleaned and sanitized in place at the end of each day. - Processing area is temperature-controlled; ambient air temperature measured at 9C at time of inspection. - Walk-in cooler measured at 1C. - Walk-in freezer measured at -18C. - Fresh poultry out in processing area was measured to be 4C or colder at time of inspection. *Ensure meat and poultry are processed within 2 hours and are not left out in the processing area for more than 2 hours, as air temperature in this area exceeds 4C. - 2 triple-sinks available and maintained in sanitary conditions, with sink drain plugs available. Triple-sink by the entrance used mainly for handwashing. Triple-sink near the back used for manual washing of knives/small parts. One small designated hand washing sink is also available. All sinks properly supplied with hot/cold water, liquid soap, and paper towels in dispensers. - Chlorine-based sanitizer available for sanitizing equipment and surfaces. Ensure that concentration of mixed solution is between 100 ppm - 200 ppm. Obtain chlorine test strips for monitoring if needed. - Floors are washed/hosed-down at the end of each day according to operator. *Ensure floors are routinely mopped and water is pushed towards drains to prevent any pooling of water. See violation code 306 above. - Receiving area satisfactory - No signs of pest activity noted at time of inspection.