INSPECTION REPORT Health Protection ADIG-CF5TNC

PREMISES NAME Vancouver Freeze Dry Ltd		Tel: Fax:
PREMISES ADDRESS 101 - 5498 267th St Langley, BC V4W 3S8		INSPECTION DATE June 6, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Vancouver Freeze Dry Ltd		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Blast Freezer 1 and Blast Freezer 2 floor inside and floor along the freezer door is cracked and concrete pieces are chipped off. Some are large pebble sized pieces. Second blast freezer not in use is in poorer condition. Power washing this area may cause concrete fragments and particles to fly or get flushed. This may end up in equipment, food or clog drains. Corrective Action(s): Section off area during power washing to avoid power washing this area with broken flooring. During construction and sealing of area, have a plan in place that ensures this is done after processing so that no construction dust can contaminate food or air. Ideally room should be closed off during contruction or at minimum, a drop sheet should be installed to prevent construction material from spreading. No processing can occur during construction. All areas must be clean and sanitized and no construction dust should be on any equipment or food contact surfaces before processing resumes. Ideally choose a surface that will be durable, easy to clean and will withstand envirnomental freeze/dry conditions of the plant. Date to be completed by: 3 months. Violation Score: 9

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

Comments

Hand wash stations are adequately supplied with soap and paper towels in dispensers and hot and cold running water. Staff washroom reasonably clean. Quat sanitizer spray >200ppm. Temperature logs are recorded for freezers. Floors and equipment are power washed after daily processing. Facility is following up with pest control contractor. Traps are in place, labelled and maintained. Employees wear clean lab coats, PPE, gloves after hand washing and hair nets. Laundry is completed off site by contractor.