INSPECTION REPORT Health Protection ANAN-BHGTQS

PREMISES NAME M&M Meat Shops #304		Tel: (604) 521-7111 Fax: (519) 895-0762
PREMISES ADDRESS 22 - 800 McBride Blvd New Westminster, BC V7J 1Y9		INSPECTION DATE October 31, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gay Dunsmore		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The sanitizer dispenser didn't seem to be working. There were no test strips on-site for monitoring sanitizer concentration. Corrective Action(s): As discussed, dispense 1/2 oz quats in the sink and fill with water 3/4 ways up the sink. Soak washed and rinsed dishes in the sanitizer solution for 2 minutes, then air dry. Purchase some test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The paper towel dispenser at the handsink wasn't working. It needed new batteries which have been ordered. However, there was a roll of paper towel available at the handsink. Corrective Action(s): Replace the batteries in the unit. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: There are some equipment that is stored on the premises but aren't used for the business. Corrective Action(s): Any items not used for the running of the business should be removed from the premises. Violation Score: 1

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

Comments

- Freezers are below -18 Degrees Celsius - Coolers are below 4 degrees Celsius - There's 1 hand sink and a 2-compartment sink (domestic size) in the back. The handsink and washroom sink are fully equipped. - 200 ppm Quats on-site -When sampling, samples are reheated in the microwave and hotheld in the crockpot over 60 degC or reheated to 74 degC and hotheld above 60 degC in the Nuwave Air Fryer. -Temperature log's being maintained. ENSURE STAFF ARE ADDING THE "NEGATIVE" SIGN INFRONT OF FREEZER TEMPERATURES AND THAT TEMPERATURES ARE NOT RECORDED DURING THE DEFROST CYCLE. LOOK AT GETTING THE DEFROST CYCLE TIMES CHANGED SO THAT IT DOESN'T COINCIDE WITH THE TEMPERATURE RECORDING TIMES.