INSPECTION REPORT Health Protection TCHN-CKRS55

PREMISES NAME Captain Meat & Poultry Ltd (72nd Ave)		Tel: (604) 592-2910 Fax:
PREMISES ADDRESS 106 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hargurvir Chhokar		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw lamb meat observed to be thawing at room temperature in cutting room. **Corrected during inspection** Products to be moved back into walk-in cooler Educate staff on proper methods of thawing products: 1. Fully submerged under cold running water, 2. In cooler Corrective Action(s): Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed under back entrance door. Possible entrance for pests. Corrective Action(s): Ensure door is sealed so light is not visible coming in from the outside. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of food and grease debris under oven. 2. Build up of food debris on walls and handles of doors of walk-in cooler Corrective Action(s): Above identified areas are to be cleaned and sanitized more frequently. Correct by :immediately Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: 2 door freezer (Front): -17.0°C Upright cooler (Atosa): 4.0°C Display service cooler (poultry/fish): 1.1°C Chest freezer: -15.6.0°C Display service cooler (center): 0.6°C Display service cooler (marinated): 2.8°C Walk-in cooler: 0.6°C Hot holding unit: 55.4°C No products stored in unit at time of inspection If products are to be stored in unit, ensure both upper and lower levels maintain temperatures of 60°C or greater before keeping cooked foods in it Keep oven thermometer inside to ensure temperatures are met Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Sanitizer measured 100ppm bleach by end of inspection Sanitizer mixed in 4L bucket. Spray bottles damaged or had build up inside. If spray bottles are to be used in future, please get more bottles. 3 compartment sink on site Meat processing equipment cleaned every 2 hours Equipment also needs to be cleaned and sanitized after use (if not in continuous use). Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Let your district inspector know if there are any questions or changes to your previously approved plans