INSPECTION REPORT Health Protection PKUR-D4UTUD

PREMISES NAME Garcha Bros Meat Shop (82nd Ave)		Tel: Fax:
PREMISES ADDRESS 11961-11967 82nd Ave Delta, BC V4C 2C6		INSPECTION DATE May 1, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bikramjit Singh Mann		NEXT INSPECTION DATE May 07, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in three compartment sink was too strong (registered over 500 ppm). Corrective Action(s): Quats sanitizer must be between 200-400 ppm Quats. Staff re-made solution. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The faucet above the third sink in the three-compartment sink faucet leaks when turned on. Sink plug in third compartment not working properly - water keeps draining (tried two different plugs). Corrective Action(s): Repair sink immediately so that water is not spraying everywhere when it is turned on and replace stoppers/repair sink so it stops draining when plugged. In the interim, use the first two compartment of the two compartment sink that has a separate faucet for manual dishwashing. Violation Score: 9

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

Comments

Routine Inspection Coolers at 4 C or below. Freezer at - 18 C or below. Hand sink equipped with hot/cold running water, liquid soap and single-use towels. Sanitizer available in spray bottle and registered at 200-400 ppm quats. Hot holding unit at 60 C or above. Staff wearing hairnets. ***No probe thermometers on-site. Obtain thermometers to verify cook temperatures. A copy of the report to be emailed to the Operator.