INSPECTION REPORT
Health Protection
YTAN-ACFNSP

PREMISES NAME
Euro Food Tri City
Tel: (604) 931-7470
Fax:
PREMISES ADDRESS
1 - 555 North Rd
Coquitlam, BC V3J 1N8
INSPECTION DATE
August 2, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Svetlana Khaskin
NEXT INSPECTION DATE
5 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]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
Observation: A few packages of pickled herring products to be kept frozen were stored in display cooler at 3C since the previous day (according to staff). Staff stated some customers prefer to purchase pre-thawed product. Most packages of these products were stored in freezers.
Corrective Action(s): Use date stamps to indicate the date removed from freezer and only keep in cooler for up to 4 days. Packaging states product can only be kept in cooler for 4 days after being thawed. After 4 days thawed in cooler, pickled herring products must be discarded.
Correct by: Today and ongoing.
Violation Score: 1


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

Comments

- Spoke to operator on phone re: Food Safety Plan and Sanitation Plan. Operator to keep updated written copies on site.
- Observed several products past best before dates on shelves. ***Go through shelves more frequently to ensure no products past their best before dates are being sold.
- All cooler and freezer temperatures were at or below 4C and at or below -18C, respectively
- Coolers and freezers were equipped with accurate thermometers
- Overall sanitation okay
- Meat slicer noted to be in sanitary condition, no residues observed
- Proper glove use by staff observed
- Handwashing stations properly stocked with liquid soap and paper towels
- Bleach solution available for sanitizing was slightly strong **Mix 1 tsp bleach with 1 L water for proper concentrations