INSPECTION REPORT Health Protection JCHW-APGQK5

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE July 21, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaskirat Singh Heer		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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Operator did not have 3-compartment sink setup with bleach sanitizer at the time of inspection. Operator did not have enough bleach available on-site to prepare the sink at 100ppm bleach at the time of inspection. 2) Rotisserie oven and tongs used the previous night have not been cleaned - food debris was still found on the equipment. Corrective Action(s): 1) When in operation, facility must have 3-compartment sink prepared with 100ppm bleach to allow for proper sanitizing of equipment and utensils. Operator obtained bleach and prepared 100ppm bleach at the time of inspection. 2) Ensure all equipment is properly cleaned at the end - this also prevents potential attraction of pests. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff were observed wiping gloves on cloth towel dispenser and did not advance the cloth dispenser. Corrective Action(s): Staff must adhere to proper hand hygiene. If gloves are contaminated and need to be changed, gloves must be changed. If gloves need to be wiped on cloth towel dispenser, the towels must be advanced to prevent potential cross contamination or recontamination of hands. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Rotisserie oven was being preheated at the time of inspection - no cooked chicken being hot held at the time of inspection. -Walk-in cooler was at 3C. -Display coolers were at 4C. -Upright freezer was at -21C. -Chest freezer was at -16C. -Meat saw and meat grinder cleaned and sanitized every 2 hours when in use. Equipment was being cleaned and sanitized at the time of inspection. -Foods properly covered and stored off the floor. -A few scoops were found stored inside the ingredient containers - scoops are to be stored in a sanitary manner (handles in an upward position or scoops on top of the container lids). -General sanitation satisfactory at the time of inspection. Ensure door handles are cleaned and sanitized on a regular basis especially since staff are touching handles with gloved hands and marinade sauces. -Washroom clean and well maintained. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.