Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-BBKQFG
PREMISES NAME
EverFresh Processing Ltd		Tel: (604) 952-4565
Fax:
PREMISES ADDRESS
118 - 6951 72nd St
Delta, BC V4G 0A2		INSPECTION DATE
April 25, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Sungkyum Kwak		NEXT INSPECTION DATE
May 09, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 16
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: At the time of inspection hand sink in the tuna processing/kimchi manufacturing area paper towel dispenser empty.
Corrective Action(s): Ensure this designated hand sink is clear of obstructions, provided with hot/cold running water, liquid soap and single use paper towels at all times.
Violation Score: 15

Non-Critical Hazards: Total Number: 1
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Premise is now processing (cutting and packaging) pork and chicken. Health approval has not been granted for pork and chicken processing.
Corrective Action(s): Provide an updated sanitation plan and standard operating procedures. List all equipment used and provide details on how they will be cleaned and sanitized. Correct by May 9, 2019.
Violation Score: 1

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

Routine inspection:

Hand sinks in both processing rooms (after correction) provided with liquid soap and paper towels.
200ppm quats available for use in spray bottles. Band saws cleaned and sanitized when switching between pork and beef. Equipment is cleaned and sanitized every 4 hours. Equipment parts that can be disassembled done so at the end of the day. Wash, rinse, sanitize in 200ppm quats for 2 minutes then air dry.
Walk in cooler at 4 degrees C.
Meat processing room chilled and observed to be approximately 11 degrees C on one side and 14 degrees C on the other side. Chill room to 10 degrees C. Service the refrigeration unit.

Followup inspection required.