INSPECTION REPORT Health Protection JCHW-B9QTZ7

PREMISES NAME TAQWA HALAL FOODS		Tel: (604) 572-8950 Fax: (604) 572-8952
PREMISES ADDRESS 200 - 8462 162nd St Surrey, BC V4N 1B4		INSPECTION DATE February 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) 0862766 BC LTD		NEXT INSPECTION DATE March 04, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottles were tested at 100ppm. Corrective Action(s): Quats sanitizer needs to be at 200ppm to allow for proper disinfection of food contact surfaces. Sanitizer spray bottles were refilled with sanitizer at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Stuffing for the samosas sold at the facility were made at a private house. Corrective Action(s): All food items and ingredients must be supplied from approved sources. This ensure the facility is inspected by a Government authority to determine if the facility meets regulatory requirements. The following items were discarded at the time of inspection: 30 packages of beef samosa, 6 packages of vegetable samosa, 1 package chicken samosa, and 3 packages of fish samosa. Each package has 10 samosas. Facility has been issued a Public Health Act Correction Order. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Quats sanitizer dispenser was tested at 100ppm. Dispenser needs to be run for 15 to 20 seconds before the correct concentration is dispensed. 2) Processing area handwash station drain pipe is broken and requires repairs. Pipe is currently held in place with a bucket. 3) Back chest freezer door is held down with a weighted box. Corrective Action(s): 1) Service automatic sanitizer dispenser and ensure it can properly dispense 200ppm sanitizer. Correction date: 1 week 2) Repair drain pipe and ensure all equipment is maintained in good working order. Correction date: 1 week 3) Have freezer door repaired or replace freezer. Correction date: 1 month Violation Score: 9

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

Comments

-Walk-in cooler units (front and meat cutting area) were at or below 4C. -Walk-in freezers ranged from -15C to less than -20C. -Front display cooler was at 4C. -Cheese and sausage cooler was at 4C. -Front beverage cooler (fermented dairy) was at 4C. -Customer area freezer was at -15C. -Chest freezers were less than -18C. -Cleaning and sanitizing carried out in 3-compartment sink. Sink plugs available. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff must change gloves once hands become potentially contaminated. -Meat cutters/slicers sanitized at least every 2 hours. Equipment is disassembled for cleaning and sanitizing at the end of the night. -Foods properly stored off the floor and protected from potential contamination. Raw meat and ready-to-eat foods stored separately in the walk-in cooler. -Facility is serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -General sanitation of facility good at the time of inspection. Supplies are now stored off the floor to allow for cleaning and to monitor for pest activity. -Random selection of canned items determined foods to be within the best before dates. One dented can removed from the shelving area. Other canned items were in good condition. Ensure staff visually inspect canned foods prior to placing on shelving area. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.