INSPECTION REPORT Health Protection VCHN-DHGRHR

PREMISES NAME Island Town Food & Groceries (Meat)		Tel: (604) 589-4169 Fax:
PREMISES ADDRESS 11960 96th Ave Delta, BC V4C 3W8		INSPECTION DATE June 9, 2025	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 11, 2025
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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection meat department hand sink P-trp/drainage pipe missing. Operator stated this section is damaged and requires servicing by a plumber. Plumber scheduled to come today to service. Corrective Action(s): Until damaged section is replaced and hand sink is in good working order all hand washing to be done at the 2 compartment sink. Note: no meat processing on Mondays and Tuesdays. 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: At the time of inspection meat department hand sink P-trp/drainage pipe missing. Operator stated this section is damaged and requires servicing by a plumber. Plumber scheduled to come today to service. Corrective Action(s): Service the damaged section of the hand sink. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Walk in cooler or below 4 degrees C. Walk in freezer section at -12 degrees C. Monitor and ensure -18 degrees or less. 3 compartment sink available for use in back area. 2 compartment sink available for use in meat department. Bleach sanitizer solution available for use. Grinders, and band saws cleaned and sanitized after use. Sausages (raw) made onsite and packaged frozen. Display cooler not turned on. Turned on only on the weekends. Ensure unit is turned on, at or below 4 degrees C before any cold potentially hazardous foods are displayed. Display freezers at or below -18 degrees C. Receipts available for review.