INSPECTION REPORT Health Protection AHEN-AZAU83

PREMISES NAME Fraserview Meats		Tel: (604) 372-4840 Fax:
PREMISES ADDRESS 101 - 19188 72nd Ave Surrey, BC V4N 6L1		INSPECTION DATE May 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sav Enterprises Ltd.		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat grinder observed with debris on it in the walk-in-cooler and was it was last used more than 4 hours ago according to the Person in Charge. Grinder was only washed and rinsed and left to air dry during the inspection and was not immersed in 100 ppm chlorine sanitizer. Third compartment was filled with equipment that was left to air dry in it. Corrective Action(s): Person in charge setup 100 ppm chlorine sanitizer in the third compartment of the three-compartment sink and sanitized it for at least 2 minutes upon verbal direction by the district EHO. Ensure all food contact surfaces are pre-scraped, washed, rinsed, sanitized, and then air dried on the shelving unit/sloped surface of the drain board. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the spray bottle as the chlorine test strips used to measure it were blanking out. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the spray bottle. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsink is leaking water even when the faucets are turned off. Corrective Action(s): Repair the handsink (without shutting off the valves/water supply) to ensure that there is no leak; Correct within 1 week. Contact the district EHO of Fraser Health for a follow up inspection. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Hot-holding unit was present on-site. This facility does not hold a valid permit to operate and does not have health approval to sell any cooked or hot food products. Note: Hot-holding unit was empty of food at the time of inspection. Corrective Action(s): Remove the hot-holding unit from the food premises; Correct within 1 month. Violation Score: 1

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

Comments

Facility is a "Food Other" that is approved to sell raw meat only. Handsink near the meat cutting board and washroom was adequately supplied with liquid soap, hot and cold running water, and paper towels. 3-compartment sink was operational. Walk-in-cooler, raw meat cooler, and small cooler were at or below 4 degrees C. Two chest freezers and two upright freezers were at or below -18 degrees C. Pop cooler was above 4 degrees C however is used only for storing pop. No food was present in this cooler. Walk-in-cooler was organized. Meat products were covered and stored on shelving units off the floor. Buildup was not observed on the floor at the time of inspection. Good. Invoices were not available for the supplier of the meat at the time of inspection as they are at the Operator's home. Show a copy of the recent invoices to the district EHO of Fraser Health during the follow up inspection. No signs of recent pest activity were observed at the time of inspection. Note: Person in charge was inquiring about adding an oven to cook raw meat. It was discussed that this must not be added given the limited space and cross-contamination risk from raw meat and as you do not hold a valid permit to operate issued from the district Environmental Health Officer of Fraser Health. If you would like to continue with this proposal, submit three hardcopies of the revised floor plan to reflect changes (e.g. addition of oven, ventilation equipment, prep. table, handsink, hot-holding, etc.) for review and health approval purposes by the district Environmental Health Officer of Fraser Health. This may nor may be approved depending on the plans received. Note: You will need to obtain a valid permit to operate and written health approval from the district Environmental Health Officer of Fraser Health if you decide to change the services to a food service establishment type of operation.