Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-BR6R8T
PREMISES NAME
Garcha Bros Meat Shop
Tel: (604) 780-4180
Fax:
PREMISES ADDRESS
11 - 13767 72nd Ave
Surrey, BC V3W 2P2
INSPECTION DATE
July 3, 2020
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Jaskirat Singh Heer
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 6
Critical Hazards: Total Number: 1
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Operator was observed wiping hands on an apron.
Corrective Action(s): Discontinue the practice of wiping hands on reusable materials - this can result in potential cross contamination. Review with all staff proper hand hygiene practices.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen chicken was thawing at room temperature.
Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Meat was placed under cold running water at the time of inspection.
Violation Score: 1

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

-Walk-in cooler was at 4C.
-One display cooler was at 3C to 4C. The other cooler was on defrost cycle.
-Front freezer was at -16C.
-Chest freezer was at -15C.
-No hot holding at the time of inspection. Hot chicken is made to order rather than hot held.
-Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs and bleach available.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Bleach sanitizer pails both at 200ppm.
-Meat cutting surfaces disinfected every hours.
-Meat saw thoroughly cleaned and sanitized at the end of the night.
-Meat grinder cleaned and sanitized after each use.
-Ready-to-eat foods stored separately from raw foods.
-General sanitation food at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until June 19, 2024.
-Please contact the inspector if you have any questions or concerns.
-Operator signature not required at this time due to the COVID-19 Pandemic.

-Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan.