INSPECTION REPORT Health Protection JCHW-BX3RMX

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 8, 2021	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Jaskirat Singh Heer		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach prepared in the 3-compartment sink at the time of inspection. Sink plug was broken and was unable to hold water. Corrective Action(s): Bleach at 100ppm to 200ppm must be prepared while in operation to allow for proper sanitizing of equipment and utensils. New drain plug was obtained and bleach at 100ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member stated they have completed FOODSAFE Level 1. Unable to locate staff members FOODSAFE Level 1 in the FOODSAFE Level 1 database (K. Deol 25-Sep-1997). Staff may have completed a FOODSAFE Level 1 equivalent training. Corrective Action(s): In the absence of the operator, at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff member to send a copy of their FOODSAFE Level 1 or equivalent training to the inspector. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Both display coolers were at 4C. -Upright freezer was at -18C. -Chest freezer was at -14C. -Cooked chicken is made in the evenings and is hot held in the hot holding unit. -Cleaning and sanitizing carried out in the 3-compartment sink. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was at 200ppm. -Cutting surfaces sanitized after each use. -Meat saw and meat grinder sanitized after each use. -Foods stored off the ground and protected from potential contamination. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -COVID-19 safety plan completed and available for review. -Hand sanitizer available at the front entrance. -Maximum capacity posted at the front entrance and floor markers present on the floor to allow for physical distancing. *Staff members were observed wearing face coverings incorrectly, with the noses exposed. Ensure both mouth and nose are properly covered. *Staff member had to be advised to inform customer to wear a face covering. Customer went to vehicle to obtain face covering. Ensure customers adhere to the Order respecting face coverings.