INSPECTION REPORT Health Protection JCHW-BBSQ54

PREMISES NAME Captain Meat & Poultry Ltd (72nd Ave)		Tel: (604) 592-2910 Fax:
PREMISES ADDRESS 106 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE May 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hargurvir Chhokar		NEXT INSPECTION DATE May 09, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Staff stated meat saw and meat grinder are currently sanitized twice a day. Once in the morning and once at the end of the night. Corrective Action(s): Meat saw and meat grinder must be sanitized at least every 4 hours, followed by a thorough cleaning at the end of the day. Staff will sanitize equipment every 4 hours now. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Staff did not know how to prepare bleach in 2-compartment sink used for cleaning and sanitizing 2) Bleach spray bottle was too strong - resulted in test strip bleaching out. 3) Pans from the previous night used to hold chicken in the hot holding unit were still dirty from yesterday's use. Corrective Action(s): 1) 2-compartment sink must be prepared with bleach at 100ppm for proper cleaning and sanitizing of equipment and utensils. Staff we instructed on how to manually prepare bleach at the time of inspection and prepared 100ppm to 200ppm bleach. Ensure bleach is prepared in the 2-compartment sink at the start of the day and changed in the middle of the day. 2) Bleach spray bottle must be maintained at 100ppm to 200ppm for pro per cleaning and sanitizing of food contact surfaces. Bleach in excess of 200ppm can be toxic for human health. Bleach at 200ppm was prepared at the time of inspection. 3) All chicken pans must be washed and sanitized at the end of the night. Pans were washed and sanitized at the time of inspection. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed either not washing hands before handling food or were not properly washing hands (did not use soap). Corrective Action(s): Staff must wash hands properly with warm water and liquid hand soap, followed by drying hands with a single use paper towel whenever hands become dirty to prevent potential cross contamination. Reviewed proper hand hygiene with staff at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Ready-to-eat foods were stored directly adjacent to raw chicken in the front display case. 2) frozen lamb was placed a bowl and then placed in the mop sink. Corrective Action(s): 1) Ensure there is a physical separation between ready-to-eat and raw foods to prevent potential contamination of foods. Tray of ready-to-eat foods was relocated at the time of inspection. 2) Mop sink is considered a dirty area and cannot be used for storing food. Food items were removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front handwash station is leaking water. Corrective Action(s): Service handwash station and ensure all equipment is maintained in good working order. Correction date: May 9, 2019 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither staff on-site had FoodSafe Level 1 or equivalent training. Chicken is cooked in the facility in the back roasting area. Corrective Action(s): At least one person in the facility must have FoodSafe Level 1 or equivalent training during operating hours. Additional staff must successfully complete a FoodSafe Level 1 or equivalent training or staff must be scheduled to ensure at least one FoodSafe Level 1 trained staff is present at all times. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Front display coolers were at 4C or less. -Chest freezer was at -24C. -Upright freezer was at -20C. -New oven has been purchased for cooking chicken. Oven has a probe thermometer to verify internal temperature of chicken. No chicken was being cooked at the time of inspection. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.