INSPECTION REPORT Health Protection ABAN-ABNRHQ

PREMISES NAME Fiji Islands Supermarket		Tel: (604) 592-6663 Fax:
PREMISES ADDRESS 109 - 8381C 128th St Surrey, BC V3W 4G1		INSPECTION DATE July 8, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kiran Patel		NEXT INSPECTION DATE July 11, 2016
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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Coconuts stored directly on floor of front area walk-in cooler. 2. Beans stored directly on shelves in front area walk-in cooler. 3. Several boxes of food products stored directly on floor in front area. THIS IS A REPEATED VIOLATION. Corrective Action(s): 1. Place coconuts in bin and off the floor. 2. Store beans in a food-grade container/bag before placing on shelves. 3. Store all food products at least 6 inches off the floor. This practice is important to prevent pests from accessing the food, to facilitate cleaning and for better air circulation. To be corrected today. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Fan covers in store area walk-in cooler are full of debris. 2. Wire shelves in store area walk-in cooler have mould growth. 3. Shelving in store area display freezer has accumulation food crumbs. Corrective Action(s): 1. Clean fan covers. 2. Clean wire shelves in walk-in cooler using soap and hot water, and then sanitize with a 100 ppm bleach solution. 3. Clean shelving in display freezer. To be corrected by July 11, 2016. Violation Score: 9

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

Comments

- All coolers less than 4 degrees Celsius. - All freezers less than -18 degrees Celsius. - Bleach sanitizer in meat cutting area = 200 ppm. - No indication of pest activity at the time of inspection. - Ensure scoops for bulk foods are frequently cleaned and sanitized.