INSPECTION REPORT Health Protection YTAN-BBXQVN

PREMISES NAME Gulshan Market		Tel: (604) 767-8255 Fax:
PREMISES ADDRESS 102-103 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE May 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nazmul Haque		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - One meat grinder had meat residue on it and had not been in use today. - Band saw also had meat residue on it and had not been in use today. Corrective Action(s): All equipment must be cleaned and sanitized AFTER EACH USE. Do not leave equipment dirty overnight. Grinder was cleaned and sanitized at time of inspection. Band saw to be cleaned and sanitized before using. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for storing wiping cloths had 0 ppm chlorine detected and was mixed with detergent. Corrective Action(s): Do not mix detergent into sanitizer solution. Mix 1 oz of bleach with 1 gallon of water. Corrected at time of inspection. Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar soap found at hand sink in meat processing area. Corrective Action(s): Do not use bar soap, as bar soap can be a point of cross-contamination. Bar soap discarded at time of inspection. Violation Score:

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

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Smaller meat grinder and other equipment were maintained in sanitary conditions - Walk-in cooler, meat display cooler, and all other coolers were measured to be at 4C or colder - Walk-in freezer and all other freezers were measured to be at -18C or colder - Accurate thermometers available - Meat obtained from approved sources (Meadow Valley Meats, Wescadia) - Food storage practices satisfactory - Food safety plan and sanitation plan were previously received/reviewed - No signs of pests noted at time of inspection **Note: Floors need maintenance. Floors must be smooth (not cracking or pitting), non-absorbent, durable, and easily cleanable. Any cracked, pitting, or chipped areas need to be repaired/re-finished. **Note: All packaged meats in retail coolers/freezers must be labelled.