INSPECTION REPORT Health Protection JMAA-AXXS9D

PREMISES NAME Valley Farm Outlet		Tel: (604) 536-7889 Fax:
PREMISES ADDRESS 945 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE April 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Valley Farm Outlet Ltd.		NEXT INSPECTION DATE 12 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Employees state that they only sanitize the produce working area once every week. This is inadequate. Corrective Action(s): Operator obtained a bucket to create a sanitizing pail for the produce area. Operator instructed to mix 0.5 tablespoon per gallon of water to produce a 100 ppm bleach solution to sanitize food contact surfaces. Ensure that this is done after each use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No handwashing station was set up in the produce working area. Employees state that they only use the washroom. This is inadequate as it is not conveniently accessible to produce workers (e.g. if the washroom is in use). Corrective Action(s): The right area of the three-compartment sink was designated as the "handwash station". Operator purchased liquid soap from a nearby store, and paper towels were available on the wall of the produce area. Cold/hot running water was available. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor of walk-in cooler underneath vegetable produce contain large amounts of grime and mould. Corrective Action(s): Remove the produce and pallets, and thoroughly clean the area with floor cleaner and bleach solution. Date to be corrected by: 4.25.2018 Violation Score: 3

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

Comments

Routine inspection conducted. The following was noted: - Facility is generally in satisfactory sanitary condition (except areas noted above) - No dented cans present on premise. All cans were within specified best before dates - Food items are stored on pallets and elevated off the floor - Temperatures were within legislative requirements: Chest freezer at -18C; stand-up freezer at -18C, produce cooler at 4C, and display cooler at 4C - No visible signs of recent pest activity at time of inspection - Back door is never used and is securely closed to prevent entrance of pests - Handwash station in employee washroom adequately stocked with hot/cold running water, liquid soap, and paper towels Produce Area: - No evidence of gloves being re-used. Gloves are discarded after each use according to manager and employees - Produce is washed prior to slicing Warewashing: - Knives are cleaned and rinsed, then sanitized in a tray with 100 ppm bleach Note: Hygiene and Sanitizing procedures are as follows: 1. Hands must be washed prior to putting on gloves. Gloves are not a substitute for handwashing 2. Use a sanitizing bucket with a cloth immersed inside for sanitizing food contact surfaces such as tabletops and cutting boards. Use two capfuls of bleach and fill the container up to 3/4 full (1/2 tbsp per gallon). Sanitize twice a day with the cloth - once at the beginning prior to work, and again in the middle of the day 3. Handwashing station should be reserved for handwashing only