INSPECTION REPORT Health Protection JCHW-CESPXY

PREMISES NAME Zad Trade Ltd		Tel: (604) 710-6663 Fax:
PREMISES ADDRESS 50 & 55 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE May 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hamzeh Matar		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Baked bread with meat was stored at room temperature. Bread is made daily from Family Bread Corrective Action(s): Bread with meat is considered a potentially hazardous foods and must be stored below 4C or above 60C to prevent the growth of pathogens and or the formation of toxins. Bread has been moved into a cooler at 4C. Operator will post a photo of the product by the bread area to inform customers of the product. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer arm was found to have food debris. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent cross contamination. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Washroom and meat cutting area handwash stations did not have single use paper towels and electronic soap dispenser was not working (batteries are out). Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were placed at both locations and lid of soap dispensers have been removed to allow for access to soap. Operator will replace with manual soap dispensers. Violation Score: 15

Non-Critical Hazards: Total Number: 4

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): 6 containers of Qaimar were found in the facility. Product did not have name of the supplier and operator unable to provide invoices. Corrective Action(s): All food items must be from approved sources and have proper labels. Operator to keep invoices on-site to verify source of products. Product was discarded at the time of inspection. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: Bleach was too strong and resulted in the test strip bleaching out. Corrective Action(s): Excessive concentrations of bleach may be toxic. Bleach must be at 100ppm to 200ppm. To prepare bleach at 100ppm to 200ppm, add 1/2 teaspoon bleach per liter of water. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet was lining the floors in the meat cutting area. Corrective Action(s): Discontinue the use of carpet in food preparation areas. All surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer was stored in a Windex bottle. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Meat display coolers were both at 4C. -Upright 3-cooler in the back was at 4C. -Grad and Go cooler was at 4C. -Store area upright coolers were at 3C and 4C. -Upright freezer in the back area was at -17C. -Customer area upright freezers were at -18C. -Chest freezers were less than -18C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Meat saw sanitized every hour and cleaned and sanitized at the end of the night. -Meat cutting table sanitized after each use (within 2 hours). -Foods stored off the ground. -General sanitation good at the time of inspection. *Some products cut and packaged in the store are unlabelled - ensure all products are labelled to identify the product and the name of the facility. *Facility has a roasting oven on-site. Facility must not sell roast chicken from the facility without receiving a Health Permit. In order to obtain a Health Permit to operate, facility must provide a food safety plan, sanitation pan, FOODSAFE Level 1 training certificates and submit a health permit fee. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.