INSPECTION REPORT Health Protection JCHW-B23PVZ

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaskirat Singh Heer		NEXT INSPECTION DATE July 03, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) 2-compartment sink not prepared with bleach at the time of inspection. Sink was plugged with a plastic bag at the time of inspection. 2) No bleach sanitizer pails prepared at the time of inspection. 3) Hot holding unit chicken pan from the previous night was still in stored in the hot holding unit. Corrective Action(s): 1) While in operation, sink must be prepared with 100ppm bleach during all times of operation. Bleach at 200ppm was prepared at the time of inspection. 2) Bleach sanitizer must be prepared at all times in each food preparation area to ensure equipment, utensils, and food contact surfaces are sanitized on a regular basis. Bleach sanitizer pails at 200ppm were prepared at the time of inspection. 3) All equipment, utensils, and food contact surfaces must be cleaned and sanitized at the end of each night. Leaving dirty utensils out at the end of the night may result in potential pest attraction. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Washroom handwash station did not have any single use paper towels. Staff observed coming outside the washroom to dry hands. Corrective Action(s): Washroom handwash station must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced in the washroom at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Green sauce in plastic containers was stored in a poultry cardboard box. Corrective Action(s): Do not reuse poultry boxes. This may lead to potential cross contamination. Correction date: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found along the door slides of the front cooler and condenser for front coolers. Corrective Action(s): Ensure all coolers and equipment are maintained in a clean and sanitary condition at all times. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Poultry boxes were lining shelving units in the walk-in cooler. Corrective Action(s): Do not use cardboard to line shelving units. All surfaces must be smooth, non-absorbent, and easily cleanable. Shelving units must be cleaned and sanitized on a daily basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass door for hot holding cabinet is missing. Door was broken and facility is using cardboard wrapped in aluminum foil. Corrective Action(s): Replace door for hot holding unit. Do not use cardboard wrapped in aluminum foil. Cardboard wrapped in aluminum foil may not be able to keep warm air in the hot holding unit and cardboard is not smooth, non-absorbent, and easily cleanable materials. Operator will pick up replacement door today. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Front display coolers were at 5C to 6C - undergoing defrost mode. -Upright freezer was at -22C. -Chest freezer was at -11C. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and rolling cloth towels. -Operator stated meat grinder, meat saw, and meat cutting surfaces sanitized every 2 hours. -Please contact the inspector if you have any questions or concerns.