INSPECTION REPORT Health Protection DSOG-AX9RSM

PREMISES NAME Taiwan Food Products Ltd. (Surrey)		Tel: (604) 502-8968 Fax:
PREMISES ADDRESS 10 A - 8145 130th St Surrey, BC V3V 4B7		INSPECTION DATE March 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 10, 2018
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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The facility has made renovations without notifying the health department. Corrective Action(s): Make sure to submit an updated floor plan that includes: - All handwashing stations, sinks - All major processing equipment - Prep area - Finishing schedules Violation Score: 5

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

Comments

Processing facility for: live dungeness crabs, manila clams, pork fluff, pork meatballs, pork sausage - CFIA inspected/registered facility for only seafoods. - General sanitation is satisfactory. - All walk in coolers maintained at < or = 4C. - Walk in freezer maintained at < or = -18C. - No signs of pest activity. Monthly pest control reports (Feb, March 2018) shows minor flies activity. - Chemical storage room has adequate wire racks, min 6 inches off the floor. No food storage inside. - Staff wear hair restraints, lab coats, boots, gloves. Note: There was no food processing being done at the time of the inspection. Both production rooms were under renovation that included: painting of the tanks, floors, walls, equipment replacement, replacement of filter media. Production Room A: - Processing of pork fluff, pork meatballs, pork sausage - Handwashing station supplied with hot/cold running water, soap, and paper towels. - Processing room maintained at 10C. - Single compartment sink. Sanitizing of equipment is done by first washing with water and foam force (chlorinated alkaline cleaner), rinse, and sanitizing using Ster-Bac (KQ-12, Quat based solution) at 200ppm Quat solution. This is done in a designated area. Note: For utensils (ie. scoops, spoons), make sure to partition the sink into three compartments and fully submerge in sanitizer solution at 200ppm Quat for 2mins. Please update your sanitation plan to include these steps and submit to the health inspector. Production Room B: - Live holding for seafoods in tanks only. There is no food processing in this room. The pots used for pork fluff have been moved and installed in Production Room A. - Handwashing sink supplied with hot/cold running water, soap, and paper towels. - Processing room maintained at 10C. - Two compartment sink with drain board available.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AX9RSM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment