INSPECTION REPORT Health Protection AHEN-BMNU7A

PREMISES NAME Garcha Bros Meat Shop and Poultry		Tel: (604) 498-3953 Fax:
PREMISES ADDRESS 103 - 15428 Fraser Hwy Surrey, BC V3R 3P5		INSPECTION DATE March 13, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Khushwinder Singh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot running water was not available at the handsink in the staff washroom. Valve to enable access to hot running water was turned off. Corrective Action(s): Operator opened the valve to enable access to hot running water at this handsink. Note: This handsink was supplied with liquid soap and paper towels and an air dryer. Ensure handsinks are always kept supplied with hot and cold running water, liquid soap, and paper towels to enable proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate was available on-site however is still required to be posted in a location visible to the public. Corrective Action(s): Post the permit in a location where it is visible to the public; Correct within 1 week. Operator stated that they are looking for a frame before they post it. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1. Sneeze-guard is still required near the hot-holding area to enclose the area where chicken legs are packaged into single use take-out containers for customers and protect them from contamination (e.g. potential coughing/sneezing by customers). This is a repeat violation. 2. One tray containing packaged raw meat was stored in the display cooler section with prepackaged ready to eat sauces. Corrective Action(s): 1. Install a sneeze-guard made of washable materials (durable, easy to clean, impermeable to moisture, and nontoxic materials) at the counter-top with the hot-holding area to protect food from contamination. Correct within 1 month and contact the district Environmental Health Officer for a follow up inspection. 2. Tray of raw meat was re-located to the other side of the partition of the display cooler to separate raw meat from ready to eat food [Corrected during the inspection] Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Several cardboard boxes were observed lining the shelving units inside the walk-in-cooler. Cardboard is not an acceptable material to line the shelving unit inside the walk-in-cooler since is permeable to moisture, is not durable, and is not easy to clean. Corrective Action(s): Operator removed the cardboard during the inspection. Make sure all surfaces are easy to clean, durable, impermeable to moisture, nontoxic, and smooth. Violation Score: 3

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

Comments

Other handsinks were supplied with hot and cold running water, liquid soap, and paper towels. 3-compartment sink was supplied with hot and cold running water and was equipped with built in drain plugs. Walk-in-cooler and meat display coolers at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Refrigeration units were equipped with thermometers. Walk-in-freezer was not in use and was empty of meat. Hot-holding unit was at or above 60 degrees C and was equipped with a thermometer. Cooked chicken legs were at or above 74 degrees C internal temperature after they were removed from the rotisserie oven upon completing the cooking process during the inspection. Cooked chicken legs were transferred into the hot-holding unit during the inspection. Two tongs (with green coloured handles) were available to handle and serve the cooked meat. Separate tongs are used to serve raw meat and the cooked chicken legs. Tongs are washed, rinsed, sanitized, and air dried every 4 hours and at the end of each day according to Person in Charge. Probe thermometer was available on shift. Note: 100 ppm chlorine sanitizer was setup in a spray bottle for this front service area during the inspection. Staff used the chlorine sanitizer to sanitize the stem of the probe thermometer before inserting it into the food. 100 ppm chlorine sanitizer was available in the back area where raw meat is sliced. No signs of recent pest activity were present at the time of inspection. Food storage areas were in a clean condition.