INSPECTION REPORT Health Protection JMAA-B95VJ8

PREMISES NAME Price Pro - Meat Department		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE February 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mark PItcher		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1. It was observed that workers were alternating sanitizer containers for the two QUATS dispensers in the facility. One dispenser at the 3-compartment sink did not release any QUATS residual at time of inspection because the bottle was removed. 2. Both QUATS sanitizer spray bottles were >> 400 ppm due to manual dilution. Corrective Action(s): 1. Full bottles of QUATS sanitizer were obtained for both dispensers. When the solution in the dispenser is running low, you must replace it to ensure that there is a steady stream of sanitizer. 2. QUATS spray bottles were refilled with 200 ppm quats from the dispenser at time of inspection. Do not exceed 200 ppm as this may result in chemical contamination. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. The following observations were made: - Ambient temperature in meat processing area at approximately 7C. Ensure that all meat products are stored in the walk-in cooler - Walk-in cooler at 1C - Stand-up freezer at -15C - All display coolers at 4C or less - Reach-in freezers at -18C - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Staff were directed to clean and sanitize all equipment - no further meat processing was to be conducted today - Floor nozzle sanitizer dispenser releases 200 ppm QUATS - All meat products are stored off the floor - Chemicals stored separately from all meat products - Entire area is hosed down with "EP67 industrial degreaser (used as per manufacturer's directions) and sanitized with "Sani-stuff" after meat is processed, including meat grinders and bandsaw The following require your attention: - Ensure that the floor of the walk-in cooler is mopped at the end of the day - there are some blood stains underneath the shelving - As stated previously, you MUST maintain your sanitizer dispenser logs and temperature logs every day to ensure that equipment is working properly