INSPECTION REPORT Health Protection EKOG-CGPUQU

PREMISES NAME Langley Farm Market (Kingsway) - Meat Dept		Tel: (604) 521-2883 Fax: (604) 521-2803
PREMISES ADDRESS 7815 Kingsway Burnaby, BC V3N 3E3		INSPECTION DATE July 26, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shuo Huang		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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle and sanitizer bucket measured at 50ppm chlorine. Per staff, solution is changed at least 2x per day. -Staff remade sanitizer solution at time of inspection. Measured at 100ppm chlorine. -Ensure bleach solution is made to 100-200ppm chlorine for food contact surfaces. This can be made using 1 tsp of bleach in 1 L of water. NOTE: Chemical test strips available on-site have expired (expiry date: 11/13). Obtain new test strips. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated handsink was blocked with equipment parts from meat slicer and several wiping rags. -Staff removed items from handsink and placed into 2-compartment sink at time of inspection. -Ensure handsink is fully accessible at all times for staff to properly and frequently wash their hands. Do not store items here - handsinks are for handwashing only. Corrective Action(s): 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

Temperatures: -Walk-in freezer: -12C (food is frozen) -Walk-in cooler: 3C -Handsink has hot/cold running water, liquid soap, and paper towels. -2-compartment sink present for manual dishwashing. Sink plugs available. Staff demonstrated knowledge in manual dishwashing. -Temperature logs available and kept up-to-date. -Per staff, slicer equipment and knives are frequently cleaned and sanitized. Equipment is sanitized between processing of different types of meats. *Ensure food contact surfaces are sanitized at least every 4 hours or sooner. -No signs of pest activity at time of inspection. -General sanitation is satisfactory. *NOTE: Recommend cleaning hard-to-reach areas in walk-in cooler. Noted some debris build-up in corner area underneath the storage pallets. -No signature obtained due to COVID-19 protocols. Report printed and reviewed with staff on-site.