INSPECTION REPORT Health Protection NTRG-BAARBH

PREMISES NAME Queen's Meat and Deli		Tel: (604) 521-1622 Fax:
PREMISES ADDRESS 402 2nd St New Westminster, BC V3L 2L2		INSPECTION DATE March 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Florin Mezo		NEXT INSPECTION DATE March 29, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # NTRG-BA8QVQ of Mar-13-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Operator indicated that the bandsaw is used to cut bones for customers (for their pets) or sometimes meat for himself and is cleaned by removing bone dust/meat particulates from the equipment and sprayed with chlorox bleach solution at the end of the day. Discussed with operator the proper cleaning and sanitizing procedures for equipment. Equipment parts must be disassembled, washed, rinsed and sanitized (soaked in 100ppm chlorine solution or 200ppm quats for at least 2 minutes). Operator also mentioned that equipment is cleaned every Sunday. Discussed with operator that equipment must be properly cleaned and sanitized four hours after use. Correction: Operator to properly wash, rinse and sanitize the equipment as discussed by 3:30pm since machine was used at 11:30am today. Correction date: by 3:30pm today.

Comments

Follow-up to inspection report NTRG-BA8QVQ: Code 302: Operator mentioned Bandsaw was cleaned at 3:30pm on March 13, 2019. Code 209: Corrected. Meat packages moved to the shelves in walk-in cooler. Code 304: Corrected. Rodent droppings were removed and areas appeared cleaned. Code 104: Pending. Operator mentioned the permit is being mailed to him and in transit. Will most likely arrive in a week. Code 212: Pending review. Operator sent Food Safety Plan for the fermented sausages made on site and hung at room temperature (my email). *Operator noted that he will enroll in a Food Safety Training course for March 26, 2019.