INSPECTION REPORT Health Protection TCHN-CRBSV9

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE April 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaskirat Singh Heer		NEXT INSPECTION DATE 2 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken in hot holding unit measured <60°C. Product to be treated as if time-controlled product. Discard after 2 hours (3pm). Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Backroom handwashing station not equipped with liquid soap. **Corrected during inspection** All handwashing stations must be equipped with liquid hand soap Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Serving tongs for hot food stored directly under hot holding unit, on counter top. Counter top has heavy grease build up. **Corrected during inspection** Tongs removed for cleaning and sanitizing. Keep tongs in clean container. Clean and sanitize both tongs and container every 2 hours. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Heavy build up of food debris and grease observed on, in, beside, and under hot holding unit. 2. Septic smell observed coming from grease trap. 3. Blood leakage observed in walk-in cooler (floor, on containers, on shelf) 4. Door sill of walk-in cooler heavily damaged and soiled Corrective Action(s): 1. Thoroughly clean and sanitize all surfaces around unit. Correct by: July 2023 2. Contact grease tank cleaners to have tank assessed. Correct by: July 2023 3. Walk-in cooler needs to be cleaned and maintained in a sanitary condition. Correct by: immediately 4. Clean all doors, handles and walls regularly. Correct by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Hot holding unit not holding temperatures of 60°C despite being set to 90. 2. Manager stated backroom handwashing station leaks. 3. Door sill for walk-in cooler damaged Corrective Action(s): 1. Contact technician to have units assessed and repaired. Do not use hot holding unit until temperatures of 60°C or greater can be maintained. Correct by: immediately. 2. Contact technician to have units assessed and repaired. Correct by: immediately 3. Replace walk-in door seal. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: Upright freezer, 2 door (Atosa): -18.1°C Upright display cooler, 1 door (Coca cola): 2.6°C Upright display freezer, 3 door: -21.4°C Hot holding display: 57.0°C See above infraction Display cooler (nearest kitchen): 2.9°C Display cooler (adjacent to kitchen): 0.8°C Walk-in cooler: 2.9°C Chest freezer: -21.6°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Bleach sanitizer in pail by 3 compartment sink measured 200ppm Chlorine Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Meat bandsaw cleaned and sanitized every 20-30 minutes after use and thoroughly cleaned at end of day. Meat grinder observed to be clean at time of inspection 1 staff with foodsafe level 1 certification; always 1 on shift.