INSPECTION REPORT Health Protection TCHN-CUYNMJ

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE August 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaskirat Singh Heer		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Cleaning needed of shelves under hot holding unit; grease build up observed. 2. Cleaning of drip tray of cooling coils for the display coolers needed. Dried food debris (marinade?) observed. 3. Build up of food debris observed in walk-in cooler. Manager stated these were to be cleaned by end of day (weekly clean). Corrective Action(s): Please clean above identified areas. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: Upright freezer, 2 door (Atosa): -17.2°C Upright display cooler, 1 door (Coca cola): 3.7°C Upright display freezer, 3 door: -22.6°C Hot holding display: 60.0°C See above infraction Display cooler (nearest kitchen): 2.8°C Display cooler (adjacent to kitchen): 4.3°C Walk-in cooler: 2.1°C Chest freezer: -17.7°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Bleach sanitizer in pail by 3 compartment sink measured 200ppm Chlorine Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Meat bandsaw cleaned and sanitized every 20-30 minutes after use and thoroughly cleaned at end of day. Meat grinder observed to be clean at time of inspection 1 staff with foodsafe level 1 certification; always 1 on shift.