INSPECTION REPORT Health Protection YTAN-CSUS5B

PREMISES NAME Always Fresh Meat Ltd		Tel: (604) 503-2880 Fax:
PREMISES ADDRESS 102 - 14330 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE June 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sagar Singh Pattar		NEXT INSPECTION DATE June 22, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No food-contact surface sanitizer was readily available for use. 2) Sanitizing step for dishwashing is not being done. When asked how manual dishwashing is done, staff were not able to explain the sanitizing step. Corrective Action(s): 1) Staff prepared fresh bleach sanitizer solution at time of inspection. 200 ppm chlorine residual detected. As previously discussed, ensure sanitizer solution is always readily available for use during all hours of operation. Store all wiping cloths in sanitizer solution in between uses, and change cloths and solution every 2 hours. You may also prepare sanitizer solution in a designated spray bottle by mixing 1/2 tsp of bleach per litre of water. 2) Reviewed manual warewashing procedures with staff onsite at time of inspection. Ensure all staff are properly trained on manual warewashing instructions. Follow the manual warewashing instructions posted above your triple-sink: 1) Wash all equipment with hot, soapy water 2) Rinse with clean hot water 3) Sanitize by submerging equipment/utensils in 100 ppm - 200 ppm bleach sanitizer solution for at least 30 seconds 4) Allow to air-dry. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Sauce/marinade spatter noted in the following areas: - Walls and floors behind prep table by walk-in cooler - Walk-in cooler door and handle 2) Significant amount of grease and dust accumulation noted on ventilation canopy hood. Corrective Action(s): 1) Ensure and spills/spatter from preparing food items are cleaned up immediately. Also ensure high-touch surfaces are frequently sanitized throughout each day. 2) Clean and sanitize the ventilation canopy. Correct by: Today and ongoing. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Prep table by walk-in cooler was propped up with raw wooden logs wrapped in paper. Corrective Action(s): All surfaces must be non-absorbent/non-porous, smooth, durable, and easily cleanable/washable. Discard the paper and seal the wood (with sealant or paint). Correct by: June 22 Violation Score: 3

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

Comments

**Many packaged meat/poultry/seafood in retail freezers were not labelled. All food items available in retail coolers/freezers must have proper labels (company name, contact information, product name, date packaged or best before date, etc.). No storage of food products intended for personal use is permitted in your store freezers/coolers. Operator was not onsite at time of inspection and staff were not able to provide information or invoices for food products in the freezers. Operator to provide copies of invoices to the health inspector during follow-up inspection. - Hand sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Triple-sink for manual warewashing maintained in sanitary conditions. Sink drain plugs available. **Ensure all staff are properly trained on manual warewashing instructions. See violation code 302 above. Follow the manual warewashing instructions posted above your triple-sink: 1) Wash all equipment with hot, soapy water 2) Rinse with clean hot water 3) Sanitize by submerging equipment/utensils in 100 ppm - 200 ppm bleach sanitizer solution for at least 30 seconds 4) Allow to air-dry. - Meat display coolers and walk-in cooler were measured at 4C or colder. - Freezers were measured at -18C or colder - No hot-holding at time of inspection. - Meat band saw and meat grinder were noted to be clean at time of inspection. - No signs of pest activity noted at time of inspection.