INSPECTION REPORT Health Protection ABAI-B33RRZ

PREMISES NAME Supreme Meat Supplies		Tel: (604) 299-0541 Fax: (604) 299-0500
PREMISES ADDRESS 1725 MacDonald Ave Burnaby, BC V5C 4P3		INSPECTION DATE July 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Long Yu Huang		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No drain plugs available for the 2 compartment ware washing sinks in the refrigerated room. This issue was noted on the previous report. Corrective Action(s): Staff to use retail 2 compartment sink for manual warewashing in the interim. Obtain drain plugs and send a picture to the undersigned within 2 days. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted some pork ribs in the large deep freezer uncovered. All other food in boxes. Corrective Action(s): Ensure all stored foods are covered. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted some parts of the rubber flooring in the refrigerated meat processing room floor had come off and there is exposed concrete in these areas. B) Noted staff washroom door proped open Corrective Action(s): A) Repair/replace flooring as needed to ensure all surfaces are smooth and washable. B) Install self closing device/hinges on staff washroom door. Violation Score: 1

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

Comments

- Premises is a meat processing plant that cuts and repackages various types of raw meat (poultry, beef, pork, lamb..etc) - Meats in front area are processed for retail sale. No poultry is processed in the front area. All types of meats are processed in the refrigerated room for both retail sale and whole sale. - All hand wash stations had soap, paper towel, hot and cold running water (staff washroom, two compartment sink in refrigerated room, two compartment sink between back warehouse and front retail area, front service area) - All coolers less than 4C or less. All freezers less than -18C. - Meat processing room 10C at time of inspection. - General sanitation satisfactory. No obvious signs of pest infestation. Follow all recommendations made by pest control technician. - 200ppm quat in spray bottles. Test strips available. Quat used for disinfecting food equipment/surfaces throughout the day. * Ensure all clean in place equipment (band saw, grinder...etc) that is not in the refrigerated room is taken apart and washed/sanitized every 4 hours (as they are in use throughout the day) - Reviewed manual ware washing procedures at time of inspection. Ensure equipment is 1. washed with soap/detergent and water 2. rinsed with clean water 3. fully submerged in sanitizer for 2 minutes in 200ppm quat and 4. air dried. - Bleach available on site for biweekly sanitizing/disinfecting of all food equipment. Obtain test strips.