Fraser Health Authority



INSPECTION REPORT
Health Protection
PKUR-CTQQ8J
PREMISES NAME
Garcha Bros Meat Shop (82nd Ave)		Tel:
Fax:
PREMISES ADDRESS
11961-11967 82nd Ave
Delta, BC V4C 2C6		INSPECTION DATE
July 14, 2023		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Bikramjit Singh Mann		NEXT INSPECTION DATE
July 28, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): No hot water available at the start of the inspection. Staff indicated they just finished all their cleaning and used up a lot of water.
Corrective Action(s): There must be hot water available at all times for proper sanitation. Hot water became available towards the end of the inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Lack of hot water at the start of the inspection.
Hot water tank specs: 184 L and 3000 Watts.
Corrective Action(s): Hot water tank size must be increased or repaired to ensure hot water demands of establishment can be met at all times.
Correct immediately.
Violation Score: 3

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

Routine Inspection
Hand sink equipped with liquid soap and paper towel - see note above about hot water.
Two display coolers at 4 C or below.
Walk-in cooler at 4 C or below.
Sanitizer in 3 compartment sink at 200 ppm quats.
Discussed sanitization procedures for meat equipment.
Staff are following a general cleaning schedule.
No hot holding at the time of inspection.
FOODAFE Level 1 training requirements met.
Ingredient list available for ready to eat products made off-site