INSPECTION REPORT Health Protection JCHW-AUNR47

PREMISES NAME Fraserview Meats		Tel: (604) 599-8306 Fax:
PREMISES ADDRESS 114 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 3, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lovedeep Nain		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution could not be tested - test strip bleach out because chlorine concentration was too strong. Corrective Action(s): Bleach at 200ppm is required for sanitizing equipment and food contact surfaces. Sanitizer in excess of 200ppm is not considered food grade. Sanitizer at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Employees observed wearing the same gloves throughout the entire inspection - staff we observed conducting duties such as washing utensils and cutting meats. Corrective Action(s): Employees must adhere to proper hand hygiene practices and properly change gloves when they become potentially contamination. Operator to review with staff proper hand hygiene practices. Violation Score: 9

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

Comments

-Walk-in cooler was at 2C. -Walk-in freezer was at -14C. -Fish display cooler was at 3C. -Meat display cooler ranged from 4C to 8C - undergoing defrost cycle. -Front upright freezer was at -15C. -Cleaning and sanitizing carried out in 2 compartment sink. Sink plug available. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Rotisserie racks are cleaned and sanitized after each use. Racks were found to be clean and sanitary at the time of inspection. -Cutting surfaces and saws are disinfected after each use or within 4 hours. -Dry ingredient scoops were stored in a sanitary manner. -Foods properly stored off the ground. -Random selection of dried/canned foods in the front area were found to be in good condition. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Operator has plans to expand cooking in the future. Foods will be cooked to order in the back area. Operator must provide a revised food safety plan for the additional foods. -Health Permit hand delivered to operator. Ensure permit is posted in a visible location. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AUNR47
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other food items meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment