INSPECTION REPORT Health Protection AHEN-CWRTSR

PREMISES NAME Heng Hoa Meats		Tel: (604) 582-8166 Fax: (604) 589-8287
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE October 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hoa Ngo		NEXT INSPECTION DATE 11 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the spray bottle as the chlorine test strip bleached out. Corrective Action(s): Staff setup 100 to 200 ppm chlorine sanitizer by diluting 1/2 teaspoon bleach per L of water during the inspection. Ensure 100-200 ppm chlorine sanitizer is available for effectively sanitizing food contact surfaces, while protecting the meat from any potential contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Leak was observed from the faucet of the handsink at the time of inspection. Corrective Action(s): Staff replaced a gasket at the handsink to prevent the leak at this sink during the inspection. Handsink was properly supplied with hot and cold running water, liquid soap, and paper towels. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright freezer (located near the walk-in-freezer) lacked a thermometer. Corrective Action(s): Ensure a thermometer is available in the above-noted freezer to monitor the freezer temperature is maintained at -18 degrees C or less; Correct within 2 days. Violation Score: 1

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and meat display cooler were at 4 degrees C or less. Walk-in-freezer and both upright freezers were at -18 degrees C or less. Light covers were encased in shatterproof covers in the walk-in-cooler and walk-in-freezer. Refrigeration units and the other freezers (apart from one upright freezer) were equipped with thermometers. Invoices were available for the raw meats. 2-compartment sink was supplied with hot and cold running water. A sink plug was available to sanitize storage containers/preparation utensils/knives. It was reviewed to clean, sanitize, and air dry in-use band saw, grinder, and knives at least every 4 hours between use and after final use each day. Staff informed they clean, sanitize, and air dry the band saw and grinder approximately every 1 to 1.5 hours throughout operation. No signs of recent pest activity were evident at the time of inspection. If you have any questions, contact the Environmental Health Officer. Signature on this report is not required due to COVID-19.