INSPECTION REPORT Health Protection BCUD-AWTSWN

PREMISES NAME GB Foods & Sherlocks Imports		Tel: (604) 593-2123 Fax: (604) 593-2099
PREMISES ADDRESS 13369 72nd Ave Surrey, BC V3W 2N5		INSPECTION DATE March 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Bradshaw		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer found used but not immediately cleaned and sanitized Corrective Action(s): Food contact equipment must be immediately cleaned and sanitized after use. If continuously used, it must be fully washed, rinsed, and sanitized every 2-4 hours. 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

Hand sinks supplied with liquid soap, paper towels, hot/cold running water **Please keep kitchen hand sink clear at all times Customer access coolers all 2-3C Freezers ranged from -13C to -18C Display cooler 4C Walk in cooler 3C Attached walk in freezer -20C Back walk in freezer -19C Bleach sanitizer found on site in both a rag bucket (200ppm) and in a spray bottle (>200ppm) **Please use 100-200ppm chlorine sanitizer in your spray bottle to prevent chlorine residue being left on your work and food equipment surfaces. Use just 5ml of bleach for 1 litre of water Most products fully cooked on site (including haggis) Some sausage products are "dried" shortly, then sold raw/ frozen **Ensure drying process does not exceed the 2 hour limit in the danger zone. This does not apply id drying in 4C or less Bacon is cold smoked, then sold raw/ frozen General sanitation of facility good Temperature monitoring records well maintained No evidence of pests