INSPECTION REPORT Health Protection JCHY-CCQSMY

PREMISES NAME Tayebah Halal Meat & Groceries - Meat Dept		Tel: Fax:
PREMISES ADDRESS 12074 96th Ave Surrey, BC V3V 1W3		INSPECTION DATE March 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Abdul Rahimyar		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine spray bottles measured greater than 200ppm as the chlorine test strips was bleached out. Operator informed that meat grinder is washed and sanitized once a day when in use and rinse each-use. Corrective Action(s): Prepare chlorine spray bottles to measure between 100-200ppm. Ensure that the meat grinder is washed and sanitized when in use at a minimum of every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw liver and chicken observed to be stored on top and beside tomatoes respectively in the walk-in cooler. Raw eggs observed to be stored on top of dates in the walk-in cooler. Corrective Action(s): Store all ready-to-eat foods (e.g.: tomatoes, dates) on top of raw meat to ensure ready-to-eat foods are protected from contamination. Violation Score: 9

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. 3-compartment sink available for warewashing. Bulk chlorine on-site. Meat bandsaw in sanitary condition. Walk-in cooler and display cooler measured at 4C or lower. No chicken is being cooked at the time of inspection. Operator informed that they have temporarily stopped cooking of chicken. Informed operator that any changes in food menu, they must inform health department for approval prior to commencing. NOTE: Ensure that all sanitizer spray bottles are labelled and that meat slicer not in use must be removed from premise. No equipment not used in the normal operations of the premise must be removed.