INSPECTION REPORT Health Protection JCHW-BGYSRB

PREMISES NAME Nanyang Supermarket - Meat		Tel: (604) 503-6918 Fax: (604) 503-6919
PREMISES ADDRESS 101 - 105 - 8645 160th St Surrey, BC V4N 1G4		INSPECTION DATE October 15, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Fuh Li Ng (Esther)		NEXT INSPECTION DATE 12 Months
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] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer was found to have meat debris under the blade guard from the previous night. Corrective Action(s): Ensure deli slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cardboard was lining two shelving units in the walk-in freezer. Corrective Action(s): Remove cardboard liners. All surfaces must be smooth, non-absorbent, and easily cleanable. Cardboard will all affect the air flow of the cooler unit. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Front display cooler was at 2C. -Cleaning and sanitizing carried out in 2-compartment sink. Sink plug available and Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer spray bottle labelled and tested at 200ppm. -Handwash station in the meat cutting area supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Cutting board sanitized at least every 2 hours. -Meat saw and meat grinder properly disassembled for cleaning and sanitizing. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. -Washroom clean and well maintained. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.