INSPECTION REPORT Health Protection 248250

PREMISES NAME GB Foods & Sherlocks Imports		Tel: (604) 593-2123 Fax: (604) 593-2099
PREMISES ADDRESS 13369 72nd Ave Surrey, BC V3W 2N5		INSPECTION DATE September 3, 2020	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) Andrew Bradshaw		NEXT INSPECTION DATE 12 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer and dough cutter have food residue. Corrective action: Staff to clean and sanitize equipment. All equipment must be cleaned and sanitized after use. Do not leave equipments in unsanitary condition after use as it may lead to growth of microbes and/or toxin production which may contaminate food and potentially cause foodborne illness. Equipment is not to be used before cleaning and sanitizing. Staff cleaned and sanitized equipment during inspection. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Temperatures -Walk-in cooler, pie display cooler, retail display coolers (2) and kitchen undercounter cooler all measured below 4C. -Walk-in freezer, stand-up freezers (4) and chest freezer measured below -18C. -Thermometer present in cooling and freezing units. Probe thermometer available. -Pies cooling at time of inspection. Proper cooling procedure is being followed. -Staff mentioned thawing of frozen products takes place inside walk-in cooler, during discussion at time of inspection. -Upon discussion with staff about proper cooking, staff mentioned probe thermometer is used to take temperature of cooked food and a temperature of at least 76C is reached during cooking (74C required) -Temperature log is available. Storage -Chemicals are stored in separate room away from food. -Adequate storage space is available for clean utensils and equipment. -All foods inside cooler,s freezer and dry storage area is covered and stored at least 6 inches off the floor. -Dry products are stored in sanitary manner. -Raw meats are stored in designated storage area inside walk-in cooler and freezer, separate from Ready to eat foods. -Storage areas are clean -All utensils and containers are stored with adequate sanitation. Hygiene and Sanitation -Handwashing supplied with hot/cold running water, liquid soap and single use paper towel. -Bleach spray bottle measured at 100ppm chlorine. -3 compartment sink used for ware washing. 3 drain plugs available. -Meat guides inside walk-in cooler is clean and stored in sanitary condition. -Exhaust canopy is clean. -Washroom is clean and is supplied with hot/cold running water, liquid soap and single-use paper towel. -Mop sink is clean -Staff clothes is clean and hair restrains are used. Pest control -No sign of visible pest activity noticed at time of inspection. -Screen door is closed in back area. Administration -Permit is posted and is up to date. -FOODSAFE Level 1 is available for staff. General -Adequate lighting throughout facility. -All lights are covered in shatterproof cover -Ventilation is good. -Surfaces are smooth, non-absorbent and easy to clean. -General construction of the premise is good. -All foods purchased from approved sources.