INSPECTION REPORT Health Protection CSWY-BZZUGZ

PREMISES NAME Glory Food		Tel: (604) 582-6211 Fax:
PREMISES ADDRESS 14390 104th Ave Surrey, BC V3T 1Y3		INSPECTION DATE April 12, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ki Yong (Joseph) Song		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork intestines being defrosted in water observed at 7 C Corrective Action(s): Water was dumped and pork intestines moved to walk-in cooler. Ensure when defrosting frozen meat products that a continuous flow of cold running water is used to maintain product at 4 C or below. Violation Score: 5

Non-Critical Hazards: Total Number: 6

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Floor plans for outside canopy installed on premises not on file. Corrective Action(s): Submit a floor plan with the layout and specifications of the installed outside canopy holding food items. Submit to undersigned no later than April 19, 2021. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Smoked Chicken observed in racks in walk-in cooler. No Food Safety Plan for this item. Corrective Action(s): Food safety plan to be provided to Health Department proposed Smoked Chicken. DO NOT SELL or produce Smoked Chicken until a food safety plan is submitted. If premises is still selling or planing to sell Fried Chicken skin, and Filipino style hot dogs submit a food safety plan for those items. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Back door and front store door observed open. Back door, when closed, observed with several large gaps larger than 1/4 inch. 2. Pooling water on the floor observed by the three-compartment sink due to water leak. Corrective Action(s): 1. Seal all gaps and holes around all doors and keep doors closed to prevent the entry of pests. 2. Clean and remove pooling water by repairing water leak to prevent the attraction of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Long standing food debris observed under walk-in cooler shelving on the floor. 2. Heavy dust build-up observed on ceiling in walk-in cooler. 3. Grease build-up observed in vents and wall behind vents. Corrective Action(s): 1. Remove and clean the floors in the walk-in cooler to maintain the premises in sanitary condition. 2. Clean and removed all dust and grease from ceiling and walls to prevent possible cross contamination and to maintain the premises is sanitary condition. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Meat cutting boards observed severely gashed in such a way it makes the surface no longer easy to clean. 2. Clear tape being used on food contact surface of meat slicer to seal gap between the unit. Corrective Action(s): 1. Resurface or replace cutting boards to make surface durable, smooth, and easy to clean. 2. Tape or duct tape is not solution to repairing damaged food contact surfaces. Materials in the premises must be durable, nontoxic, and easy to clean surfaces. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Duct tape being used on shelving in walk-in cooler. 2. Damage to tiles in back storage area being covered with duct tape. 3. Damage to floor in walk-in freezer showing exposed wood. 4. Water leak observed under three-compartment sink on piping that is spilling water to floor below. Corrective Action(s): 1. Tape or duct tape is not solution to repairing damaged surfaces. Materials in the premises must be durable, nontoxic, and easy to clean surfaces. 2. Repair broken floor tiles in the walk-in freezer and storage room areas to make the floors durable and easy to clean. 3. Call technician to repair leaking pipe to keep the premises in good repair. Violation Score: 3

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

Comments

Observations During Inspection - No evidence of pests - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Coolers achieving temperatures of 4 C or below - Freezers achieving temperatures of -18 C or colder - Chlorine sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Meats checked from approved sources - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Meat slicer, band saw, grinder, smoker and all other equipment used for processing meat in good sanitary condition - Staff Personal items kept separate from kitchen equipment NOTE: Facility is making sausages on site. As requested on previous report ensure smoker meets Fire Department requirements. Contact fire department to meet their requirements and send report to the undersigned for review. If the facility proposes to move smoker send all proposed floor plans to the undersigned as soon as possible. NOTE: Ensure all items are defrosted under cold running water and maintained at 4 C or below or defrosted overnight in the refrigeration at 4 C or below. Thawing meat at room temperature could allow for the growth of bacteria and their toxins. RECOMMENDATIONS - As discussed in routine inspection, all food items being repackaged or sold by Glory Foods (soup broths) should be labeled with the following: 1. Name of item 2. Date item was made 3. Ingredients of item Covid-19 Inspection: - Operator provided with separate Covid-19 report.