INSPECTION REPORT Health Protection ECAO-BEMN82

PREMISES NAME Al Salam Halal Meat		Tel: (604) 759-1138 Fax:
PREMISES ADDRESS 6953 Kingsway Burnaby, BC V5E 1E5		INSPECTION DATE August 1, 2019	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Al Salam Halal Meat Ltd		NEXT INSPECTION DATE 5 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] Sanitation Plan [s. 24]
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): A number of scoopers in the bulk food area upstairs are encrusted with food debris Corrective Action(s): Manual wash your scoopers more frequently at least on a weekly basis Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: One open bulk food of green raisins downstairs Corrective Action(s): Should be protected in a bulk container with a closed lid like your bulk foods upstairs Violation Score: 3

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

Comments

NOTE: some frozen meat items are not labelled at the retail freezers: camel meat and stomache -operator indicates the product is weighed then labelled at point of sale -ensure all your products are labelled (product name, store name) Temperature Controls: -Walk-in cooler upstairs 2 deg C -Walk-in cooler downstairs 3 deg C -2-door display 3 deg C -6 door display next to WI cooler 4 deg C -6-door display next to stairs 4 deg C -2-door undercounter 3 deg C Chemical Controls: -Reviewed Manual Wash method: wash-rinse-sanitize with bleach >100ppm -as per signs posted at 2-compartment sink -Bleach sanitizer spray >100ppm as per test strips General Sanitation okay -products kept off the floor In-Use Utensils/equipment: meat slicer, cutting equipment cleaned and sanitized minimum every < 4 hours as per operator -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in regularly