INSPECTION REPORT Health Protection PKUR-CPCU7A

PREMISES NAME Garcha Bros Meat Shop (82nd Ave)		Tel: Fax:
PREMISES ADDRESS 11961-11967 82nd Ave Delta, BC V4C 2C6		INSPECTION DATE February 24, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bikramjit Singh Mann		NEXT INSPECTION DATE March 03, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available for sanitizing food contact surfaces such as counters. Corrective Action(s): Staff prepared a quats solution (at 200 ppm). Ensure a surface sanitizer is prepared fresh daily at the start of operations. All food contact surfaces should be sanitized prior to using and in between uses. Meat equipment should be sanitized after every 4 hours or after each use. Keep a copy of the sanitation plan on-site and follow it. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site had FOODSAFE level 1 or equivalent. Corrective Action(s): Ensure at least one person on-site has FOODSAFE level 1 training or equivalent. Correct by April 24, 2023 Violation Score: 1

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. -Ensure that potentially hazardous foods that are served as ready-to-eat (i.e. cooked tandoori chicken) are cooked to an internal temperature of 74 C. Temperatures to be verified with a thermometer and recorded as per your food safety plan. -No hot holding at the time of inspection. There was product in the hot-holding unit from yesterday that was discarded at the time of inspection. -Hand washing sink equipped with hot/cold running water, liquid soap and single-use towels. -3 compartment sink for dishwashing: third compartment was filled with Quats sanitizer. Ensure the solution is made as per the manufacturer's instructions and not too weak/strong. -General cleanliness is satisfactory. -Staff wearing hairnets. *If food is prepared off-site (at another approved location) and ingredients are not labelled on products, staff should be provided with an ingredient list to be able to answer customer questions about ingredients/allergies.