Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-BQVUK9
PREMISES NAME
Garcha Bross Meat Shop
Tel: (604) 780-4180
Fax: (778) 565-1076
PREMISES ADDRESS
5 - 13025 84th Ave
Surrey, BC V3W 1B3
INSPECTION DATE
June 24, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Cooked meat pickle stored in walk-in cooler was not properly covered, and was covered with old cardbox boxes that were used to hold raw chicken/meat. Cross-contamination of cooked meat pickle can occur this way.
Corrective Action(s): All food items must be properly covered with tight-fitting lids to prevent contamination.
Do not reuse cardbox boxes that were previously used for raw chicken/meat.
Correct by: Immediately
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: - New faucet installed at three-compartment sink only reaches two of the three sink compartments.
- Cardbox boxes were being reused to cover food items.
Corrective Action(s): - As previously discussed, the faucet must reach ALL THREE sink compartments. Operator already has a longer faucet/tap on order, and has fitted/attached a temporary tube to the faucet in the meantime. New faucet to be installed once it arrives.
- Do not reuse cardboard boxes as they cannot be properly cleaned and sanitized and are not meant for food contact.
Correct by: Immediately
Violation Score: 9

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Three-compartment sink in the meat processing room has been removed.
Corrective Action(s): Changes to layout cannot be made without obtaining health approval. Three-compartment sink is available in the kitchen area.
Violation Score: 1

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

**New faucet installed does not reach all sink compartments (see Violation code 307). Replacement needed - follow up to occur.
- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels
- Bleach sanitizer solution available in bucket at 200 ppm.
- Operator was able to set up the three-compartment sink for manual warewashing at time of inspection. 100 ppm chlorine detected. Sink plugs were available for each sink.
**Ensure all equipment is properly washed, rinsed, and sanitized. Any equipment too large to fit into sinks must be cleaned and sanitized in place.
- Dish rack for clean equipment satisfactory
- Ventilation canopy observed to be in sanitary conditions.
* Ensure cutting boards on prep tables are regularly sanded down/re-finished such that surfaces are smooth (free of grooves/deep cuts and scores) and easily cleanable.
- Discussed ensuring all surfaces are thoroughly washed, rinsed, and sanitized in between preparation of raw items and ready-to-eat items.
- Discussed ensuring that all preparation and packaging of ready-to-eat items must be done in the kitchen area, NOT the meat cutting room.
- Equipment maintained in sanitary conditions.
- Pest control in place; no signs of pest activity noted at time of inspection.
- Walk-in cooler measured at 2.8C
- Walk-in freezer measured at below -18C

**No COVID-19 Safety Plan was available onsite. As per the Provincial Health Officer's Order, all workplaces must have a COVID-19 Safety Plan developed and posted onsite.
Ensure safety measures are being taken at the facility.