INSPECTION REPORT Health Protection ABAI-AVTQPR

PREMISES NAME Triple A Fresh Produce		Tel: (604) 205-1775 Fax: (604) 205-1773
PREMISES ADDRESS 4362 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE February 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ABAI-AVR273 of Feb-06-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A) Only one drain plug available. There are two ware washing sinks available (one for meat and one for produce), therefore there should be 2 sets of drain plugs (4 in total) available. No bleach readily available in processing area. Staff obtained from somewhere else in the premises. B) Noted meat grinder and band saw had food debris on it. Staff said she used the items in the morning. These items do not appear to be used throughout the day. Correction: A) Obtain drain plugs and ensure bleach is readily available for ware washing.100ppm chlorine sanitizer should also be made up and available on hand for sanitizing food contact surfaces routinely throughout the day. A follow up inspection will be conducted within 2 business days. B) Ensure food equipment is taken apart and thoroughly washed and sanitized after each use.

Comments

- plastic wrapped mushrooms and cut squash were stored in same cooler unit as been sprouts which was at 4C - 4 drain plugs available (1 set for each ware washing sink) - Bleach available. 100ppm chlorine in spray bottles avaialble for sanitizing food contact surfaces. Manual ware washing procedures reviewed. Test strips available to verify concentration of sanitizer. - Meat grinder was in use at time of inspection. Band saw appeared clean. - Hand wash station fully equipped with soap, paper towel, hot and cold running water readily available. - Salted cod packaged individually and sold in cooler unit. No yellow croaker fish being sold at time of inspection. - Self closing device/hinge installed on staff washroom door that opens into the processing area. - All foods were stored off the ground