INSPECTION REPORT Health Protection JCHW-AXWQD2

PREMISES NAME Captain Meat & Poultry Ltd (72nd Ave)		Tel: (604) 592-2910 Fax:
PREMISES ADDRESS 106 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE April 17, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hargurvir Chhokar		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Container of raw meat chicken were stored in direct contact with containers of ready-to-eat foods and sauces (front centre display cooler). Corrective Action(s): Ensure raw foods and ready-to-eat foods are stored in a manner which prevents potential contamination of foods. Provide a separation space of physical barrier between raw and ready-to-eat foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dried blood and food debris was found on the floor of the walk-in cooler (under shelving units). Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition. All spills must be cleaned at the end of the night. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -3 display coolers were at or less than 4C. -Upright freezer was at -18C. -No hot holding at the time of inspection. -Rotisserie oven trays were removed for cleaning and sanitizing - order was made this morning and oven was still warm. Tray used to hold cooked chicken were clean and sanitary from the previous night - foil had been removed and replaced for today's use. -Bleach sanitizing solution in the 2-compartment sink prepared at 100ppm. -Sanitizing spray bottle was at 200ppm - ensure bottle is relabelled as needed. Label had faded/rubbed off. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed washing hands after handling raw meat. -Meat saw and meat cutting area sanitized at least every 4 hours. -Other the walk-in cooler flooring under the shelving units, general sanitation was satisfactory. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.