INSPECTION REPORT Health Protection JTAG-CJQR7F

PREMISES NAME Zabiha Foods Ltd		Tel: (604) 501-6001 Fax: (604) 596-6051
PREMISES ADDRESS 112-112 - 13049 76th Ave Surrey, BC V3W 2V7		INSPECTION DATE September 29, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ibrahim Kandawala		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris and build-up noted on floors underneath the 3-compartment sink, in the mop closet, and in hard-to-reach areas throughout premises. Used cardboard noted on floors in meat department at the time of inspection. Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized with a dilute bleach solution at 100ppm. Used cardboard to be removed from premises promptly after shipments are unpacked. Premises must be maintained in a sanitary condition to prevent the attraction of pests. Date to be Corrected By: 2 Days Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tiles in meat department and underneath 3-compartment sink noted with cracks. Corrective Action(s): Operator to ensure floors in premises are maintained with a smooth, non-porous, and easily washable finish to encourage cleaning. Date to be Corrected By: 1 Week Violation Score: 1

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

Comments

3-compartment sink available for manual warewashing. Manual warewashing procedures reviewed with operator. Procedures were satisfactory. Coolers (walk-in, display unit at meat department) noted at 4C or below. Freezers (walk-in, 2 open display units, display unit, 2 chest units) noted at -18C or below. Meat saw and meat grinder in use at the time of inspection. Units are cleaned and sanitized after each use and at least once every 4 hours. Random auditing of products noted no items past expiry or best before dates. Handwashing sinks in retail area and in meat department equipped with hot and cold running water, liquid soap, and single-use paper towels. Chlorine sanitizer bucket noted at 100ppm. Washroom equipped with hot and cold running water, liquid soap, and single-use paper towels. No signs of pests at the time of inspection. Foods are to be stored at least 15 cm off the floors to prevent pest attraction and to encourage frequent cleaning. Three Sink Dishwashing Method infograph provided to operator.