Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-CAST89
PREMISES NAME
2 Sisters Poultry & Meat Ltd.		Tel: (604) 760-2120
Fax:
PREMISES ADDRESS
5253 168th St
Surrey, BC V5S 0L2		INSPECTION DATE
January 18, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Buta Uppal		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Chlorine sanitizer solution was too strong and bleached out the test strip.
Corrective Action(s): Ensure to follow manufacturer's mixing instructions, as sanitizer that is too strong can chemically contaminate food product. Sanitizer must be at 100ppm - 200ppm chlorine residual.
Correct by: Immediately.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Air/strip curtains in doorways to processing area and to walk-in cooler were damaged/broken.
Corrective Action(s): Replace curtains as necessary. Operator stated strip curtains are regularly replaced in time for the warmer summer months.
Correct by: 2 months
Violation Score: 3

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

- Facility processes poultry and meat received from large suppliers and distributes within BC only. Cutting and wrapping/packaging only - no marinating of meat and poultry done onsite. No slaughtering onsite.
- All poultry and meat processing equipment in use at time of inspection. Cleaned and sanitized at the end of each day.
- Processing area is temperature-controlled; ambient air temperature measured at 5C at time of inspection.
- Walk-in cooler measured at 0C. Product kept off the floor and in packaging/in containers.
- Walk-in freezer measured at -19C.
- Reviewed procedures for processing meat and poultry. Fresh poultry out in processing area was measured to be within the range of 1C - 4C at time of inspection. **Ensure meat and poultry are processed within 2 hours and are not left out in the processing area for more than 2 hours, as air temperature in this area exceeds 4C.
- Also reviewed procedures for receiving meat and poultry. **Ensure shipments are brought inside facility in a timely manner.
- Three-compartment sink maintained in sanitary conditions, with sink drain plugs available. One compartment designated for handwashing - properly supplied with hot and cold running water, liquid soap, and paper towels. The other two compartments are designated for small equipment/utensil washing.
- Staff were observed to be mopping water/liquid towards floor trenches during inspection to prevent any pooling - good. Floors are washed at the end of each day according to operator.
- Sanitizer solution in pail under three-compartment sink was too strong (see violation code 209 above). **Ensure to review proper sanitizer mixing instructions with all staff. For using bleach, mix 1/2 tsp of bleach per litre of water for proper concentrations. Sanitizer solution must be readily available for use during all operational hours, in sanitizer pail and/or in spray bottles.
- General sanitation satisfactory.
- No signs of pest activity noted at time of inspection.