INSPECTION REPORT
Health Protection
MBEK-AHNV6E

PREMISES NAME
PriceSmart Foods #2235 - Meat & Seafood
Tel: (604) 536-4522
Fax: (604) 536-3036
PREMISES ADDRESS
1641 152nd St
Surrey, BC V4A 4N3
INSPECTION DATE
January 16, 2017
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Wayne Allan
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Packaged fish near front of open display case above 4C.
Corrective Action(s): Packaged fish relocated to back of display case. Ensure that display case is not overstocked to ensure that all potentially hazardous foods are maintained at 4C or less.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Ready to eat seafood stored on ice next to raw seafood.
Corrective Action(s): Provide adequate separation between ready to eat and raw items to minimize the potential for contamination. Ready to eat foods were placed into plastic containers on ice.
Violation Score: 3


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

Comments

-Walk in coolers at 1C
-Full service display case at 1C
-Self service cases at 4C or less
-Freezers satisfactory
-Meat cutting area at 9C
-Fish/shellfish display at 2C. Bivalves kept on ice.
-Fish holding tank contained crab and lobster only. Tank is cleaned weekly; filtration equipment cleaning occurs monthly.
-Sanitizer available at 200 ppm quats in 2 compartment sink and in labelled spray bottles (meat processing area and seafood service)
-Handwashing stations provided with hot and cold running water, liquid hand soap, and single use paper towels.
-Utensils and equipment stored in sanitary condition
-No evidence of pest activity at time of inspection
-FoodSafe requirements met at time of inspection

Note: Ensure that temperatures are being recorded consistently (some days are missing from logs). Ensure that corrective action is recorded if temperatures are not within requirements (i.e. 4C or less).