INSPECTION REPORT Health Protection TGIL-C3Z4NA

PREMISES NAME Organic Warehouse - Meat Department		Tel: (604) 674-2642 Fax:
PREMISES ADDRESS 210 - 7093 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE June 14, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Inder Sidhu		NEXT INSPECTION DATE 3 Months
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: 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): No corrections entered

Comments

Routine inspection conducted at food facility and the following observations were made during the inspection: Temperature: - All temperatures meet health requirements. - Display cooler measured at -3C. - Walk-in cooler at 0C. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area. - Side splashguard was installed between hand-wash station and meat marinating table at the time of inspection. **Ensure that meat prep area is separated from hand wash station at all times to prevent any risk of cross-contamination. - Sanitizer spray bottle available and the concentration of bleach was noted above 200ppm. **Follow manufacturer's instructions to prepare bleach solution. Recommended concentration for bleach solution (5%) is 100-200ppm. Chlorine test strips can be used to verify the concentration. - Tongs used for handling meat were soaked in bucket of bleach solution (concentration 200ppm). - 3-compartment sink was available for dishwashing. Bleach solution was manually added to sink for sanitation purposes. **Follow the 3-compartment dishwashing method signage for proper washing and sanitation of utensils/dishes/food contact surfaces. Storage: - All food items were stored at least 6" off the floor. - All products were either stored in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals were stored separate from food preparation areas. Pest Management: - No visible signs of pest activity observed at the time of inspection.