INSPECTION REPORT Health Protection PKUR-CKESX6

PREMISES NAME Garcha Bros Meat Shop (82nd Ave)		Tel: Fax:
PREMISES ADDRESS 11961-11967 82nd Ave Delta, BC V4C 2C6		INSPECTION DATE October 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bikramjit Singh Mann		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer (bleach) in spray bottle registered at 0 ppm and spay bottle nozzle was broken. Corrective Action(s): Ensure surface sanitizer is readily available (100-200 ppm bleach or another approved sanitizer). Staff remade the solution in another spray bottle. All surfaces must be sanitized before and after using. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hot water at the designated handwashing sink was turned off. Corrective Action(s): Ensure hand sinks are always equipped with hot and cold running water, liquid soap and single use towels. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food handler only rinsed hands with gloves on after handling raw chicken. Corrective Action(s): Ensure gloves are removed and hands are properly washed after handling raw chicken (or after finishing a task, changing tasks or when hands are contaminated). Follow the handwashing poster posted near the handwashing sink. 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

Routine Inspection All coolers at 4 C or below. Freezer at -18 C or below. No hot holding at the time of inspection. Display coolers kept in a clean condition. FOODSAFE Level 1 (or equivalent) requirements met at the time of inspection Temperatures are checked daily and recorded Meat equipment cleaned every 2 hours according to staff. 3 compartment sink available for dishwashing - 3rd compartment filled with quats sanitizer solution at 200 ppm. *Ensure Fraser Health Permit to Operate is posted in a conspicuous location. *For sauces made at the head office, ensure an ingredient list is available if product will not be labelled with ingredients. Staff should be able to answer any questions that patrons may have regarding ingredients/allergens.