INSPECTION REPORT Health Protection JELR-CQ4PSN

PREMISES NAME Meridian Farm Market		Tel: (604) 943-7374 Fax:
PREMISES ADDRESS 1202A 56th St Delta, BC V4L 2A4		INSPECTION DATE March 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Josh and Kevin		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Deli display cooler (staff side/deli area) air and food temperature is at 43-44F. Greek cooler in store area: top 2 shelves are above 4C (about 7C/ 44F); bottom 2 shelves are ok. Corrective Action(s): Store all potentially hazrardous foods (PHFs), including all deli items, hummus and yogurt dips, at 4C /40F or colder. PHFs moved to bottom 2 shelves of Greek display cooler during inspection (corrected). Deli cooler - adjust or service this cooler as soon as possible and provide an update to Fraser Health. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer blade was clean and sanitized. Areas below and behind the blade has an accumulation of food/debris. Corrective Action(s): Provide a brush to help with cleaning behind the blade. Surfaces are to be clean prior to sanitizing (as per sanitizer container labels). Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dust and dirt noted under equipment and below storage shelves. Corrective Action(s): Follow a written, routine cleaning schedule. Violation Score: 3

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

Comments

Routine check: Deli area: - Hand washing sink has hot/cold water, liquid soap, paper towels in dispenser. Sink is accessible this morning. - Non-latex gloves available. - Reach in prep cooler - temperature good (below 4C). - Display deli cooler - see above. - Large walk in cooler - <4C/40F - good. Deli meats - dates - good. - Foods cooked on site - for cooked food, keep temperature records (ribs and chicken). Food safety plan - cooked to 165F/ 74 C or hotter and sold right away (when cooked to order). - Hot food cooled and stored cold if not sold right away (no hot holding on site). - Produce to be washed in produce prep sink (ie cucumbers, tomatoes, etc.) unless pre-washed and ready-to-eat. Do not use butcher shop sinks. - Quats sanitizer 200ppm - new label obtained - good. - Meat slicer - see above. - Monitoring trap empty. - Cleaning -see above. - Manager on site has Food Safe Level 1 (or equivalent). Check expiry dates and renew before certificates expire. - As mentioned previously, counter in deli area has become worn and surfaces are to be smooth and easy to clean. Store: - Coolers - see above re Greek cooler. Bacon display cooler - air temperature and food temperautre about 4-5C. Appears to be coming off of defrost. Keep temperature records. - Freezers - good. - Food appears to be from approved sources. - Reviewed pest control. Butcher/Meat area: - Hand washing stations (2) have hot/cold water, liquid soap, and paper towels in dispensers. - Coolers are at 4C or colder - good. - Meat grinder clean and stored in cooler. - Freezers - good. - Ready to eat smoked or candied salmon and cooled shrimp - kept separate. Reviewed hand washing and glove use. - Gloves are changed between food products. No direct hand or glove contact with cooked foods. - Cleaning - see above. - Quats sanitizer dispensed directly into third sink - 200ppm - good. - Wiping cloths - using quats sanitizer as well for sanitizing cutting boards, knives, etc.. These are pre-cleaned prior to sanitizing and this is done throughout day as per area supervisor. Reviewed with Manager. Copy of report to be emailed to Manager.