INSPECTION REPORT Health Protection YTAN-AS7RV2

PREMISES NAME Garcha Bross Meat Shop		Tel: (604) 780-4180 Fax: (778) 565-1076
PREMISES ADDRESS 5 - 13025 84th Ave Surrey, BC V3W 1B3		INSPECTION DATE October 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 15

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution was available at time of inspection. Corrective Action(s): Sanitizer solution must be available during all hours of operation. Mix 1 oz of bleach to 1 gallon of water for proper concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel was available at the hand sink. Corrective Action(s): Ensure the paper towel dispenser is always supplied with paper towels for proper hand drying. Staff supplied the hand washing station with a roll of paper towel at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Dry storage area for spices and other dry ingredients was set up in the office which is a carpeted area. Corrective Action(s): Remove carpet and finish floor so that all surfaces are non-absorbent, durable, and easily cleanable. Correct by: 1 month Violation Score: 5

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

Comments

- Meat processing room was at ~10C - Walk-in cooler was at 2C - Walk-in freezer was at -20C - Hand sink was supplied with hot and cold running water and liquid soap. *Ensure hand sink is also supplied with paper towels at all times. - Bleach available. *Ensure to mix bleach solution and have it available during all hours of operation. - General sanitation satisfactory. - Reminder to store all food off the floor and covered. *Follow-up inspection to occur in one month. Dry storage area must have carpet removed.