INSPECTION REPORT Health Protection JMAA-BGDQTT

PREMISES NAME Best Quality Meat Shop		Tel: (604) 543-8838 Fax:
PREMISES ADDRESS 103 - 6955 128th St Surrey, BC V3W 1A4		INSPECTION DATE September 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagmeet Mann		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JMAA-B6QTRT of Nov-21-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No drain plugs present in two-compartment sink for properly washing, rinsing, and sanitizing all utensils. Correction: Obtain a drain plug so that one compartment can be filled with sanitizer. This is required so that trays and utensils can be immersed inside the solution for proper sanitizing. Date to be corrected by: Nov 23, 2018 Code 402 noted on Routine inspection # JMAA-BGCSNG of Sep-25-2019 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: 1. REPEAT VIOLATION. Rags once again were observed to be hanging on the display coolers. Rags had blood smears on them. 2. Worker's apron is contaminated with blood smears. It is evident that the apron was being used to "wipe down" the hands. Correction: 1. Rags were removed and discarded. 2. Apron was removed and replaced with a new one. DO NOT wipe your hands on the aprons. Proper hand washing is the only acceptable method to remove grime and debris from your hands - NOT RAGS nor your APRON.

Comments

Follow-up inspection to routine conducted on September 25, 2019 (RPT#: JMAA-BGCSNG). The following was noted: Rags were not observed on any of the coolers - good. No plastic bags present in coolers. Meat is to be scooped using sanitary scoops and/or tongs Walk-in cooler has been thoroughly cleaned (walls and flooring) Drying rack has been scrubbed and is in improved sanitary condition Sanitizing pail present at 200 ppm chlorine residual. Two-compartment sink is set up for proper washing, rinsing, and sanitizing (2nd compartment at 50 ppm chlorine residual) Knives and utensils are stored in good sanitary condition underneath the prep table, on a cleaned and sanitized tray The following are still pending from the previous inspection: Tiling to be refinished Doors on the left-side display cooler need to be repaired (1 month) Area underneath dishpit still requires additional cleaning to remove grime (end of day today) Shelving of walk-in cooler still needs to be cleaned and replaced Follow-up inspection to occur next month.