INSPECTION REPORT Health Protection NTSD-BZFP65

PREMISES NAME Cheema Bros Meat Shop		Tel: (604) 720-1550 Fax:
PREMISES ADDRESS 140 - 12477 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE March 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amarinderjit Singh Cheema		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Frozen fish (salmon) is stored in 2 garbage bags in the front freezer. Writer verified with the operator that fish is from an approved source/invoices - available. Each portion of fish is prepackaged in vacuum clear plastic bag and then in garbage bags. Corrective Action(s): All food must be stored safely (eg. in original packages; food grade containers). Garbage bags are manufactured from recyclable materials and could be toxic. Garbage bags are not intended for food storage. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): A thermometer is unavailable in the walk-in cooler at the time of inspection. Corrective Action(s): Provide the accurate thermometer for the walk-in cooler. It is allow to the staff members to monitor temperature and ensure that potentially hazardous food is stored safely. Violation Score: 1

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

Comments

-General sanitation is good. - All hand-washing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - All coolers (display, walk in, upright) at < or = to 4 C. - Upright/chest freezers at < or = to -18 C. - Front/customer service cold units equipped with working thermometers. - Hot holding unit is turned off. Not in service at the time of inspection. - Three compartment sink available for manual dishwashing. Sanitizer available and at 100 ppm bleach solution with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures. - Surface sanitizer available in spray bottles > 100 ppm chlorine solution/bit high. Ensure chlorine solution at 100 ppm. (Dilution of 5% bleach: 1/2 teaspoon per litre of water or tablespoon per imperial gallon of water.) - Dry storage area for equipment (ie gloves, wiping cloths) is separate, adequate wire racks available. - No signs of pest activity at the time of the inspection. - Nitrile gloves (latex free) being used. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Staff washroom - satisfactory. Note: COVID-19 Safety Plan is available; safety measures in place. Note: The inspection is conducted with the BCIT student.