INSPECTION REPORT Health Protection JCHY-CKXT5W

PREMISES NAME Cheema Bros Meat Shop		Tel: (604) 720-1550 Fax:
PREMISES ADDRESS 140 - 12477 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE November 7, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Amarinderjit Singh Cheema		NEXT INSPECTION DATE November 09, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 69

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw salmon observed to be stored at room temperature. Internal temperature measured at 18.1C. Operator informed that it has been left out at room temperature for 3.5 hours. Corrective Action(s): Discard the aforementioned product. All potentially hazardous foods must be stored at a cooling unit able to hold an air ambient temperature of 4C or lower. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed built-up of food debris on meat band saw. Operator informed that meat bandsaw was last used yesterday. Staff on-site has no knowledge of cleaning and sanitizing of kitchen equipment. Combi oven observed to have built-up of food. Operator informed it was last used yesterday. Cutting board and in-use knives observed to be used and was last used 3.5 hours ago. Cutting board and in-use knives observed to have raw meat shavings. Portable work table observed to have marinated markings. Operator informed it was last washed and sanitized a day ago. Corrective Action(s): Clean and sanitize the aformentioned items. All food contact surfaces, kitchen equipment, in-use utensils must be washed , rinse, and sanitized. All in-use utensils and meat bandsaw must be washed and sanitized every 2 hours. All food contact surfaces must be washed every 2 hours or after each use which ever is lesser. Corrected by: November 9, 2022. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine sanitizer available at the back kitchen area. Operator has no knowledge on proper manual warewashing. Corrective Action(s): Prepare chlorine sanitizer to measure 100-200ppm available for the back kitchen area. Educated staff on-site on proper manual ware washing using 3-compartment sink (wash, rinse, sanitize). Corrected by: November 9, 2022. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwashing sink observed to be obstructed with 2 trolley. Back handwashing sink observed to lack paper towel and drain is clogged. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sink must not be obstructed to facilitate proper hand hygiene. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff on-site not washing their hands when transitioning from using their phone to handling food to moping the floors. Corrective Action(s): All staff must wash their hands after transitioning between different tasks to prevent cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back handwashing sink observed to be clogged. Corrective Action(s): Unclogg the back handwashing sink. Corrected by: November 9, 2022. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site has no knowledge of proper food handling and sanitaiton practices. Staff on-site does not have valid FOODSAFE Level 1 certification. No staff on-site has valid FOODSAFE Level 1. Corrective Action(s): Ensure at least one staff is on-site at all times with valid FOODSAFE Level 1 certification to ensure proper food handling and sanitation practices are upheld. Corrected by: Today. Violation Score: 1

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

Comments

Routine Inspection conducted today. Stand-up freezer and walk-in freezer measured at -18C or lower. Walk-in cooler measured at 4C. Display coolers measured at 4C or lower.