INSPECTION REPORT Health Protection RSHA-CFMSPT

PREMISES NAME Clancy's Meat Co		Tel: (778) 836-8141 Fax:
PREMISES ADDRESS 1814 - 4949 Canoe Pass Way Tsawwassen, BC V4N 0B2		INSPECTION DATE June 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kuljit Deol		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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): Wiping cloths not properly stored. Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. 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: Front refrigeration unit not functioning. No food storage. Corrective Action(s): Service/repair. Maintain at or below 4 C prior to any perishable food storage. Soap dispensers are to be securely fastened on walls. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted. - Manual Dishwashing: 4 Step Method. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. - Wiping cloth storage: Refer to Violation Notes. - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Separation between raw food items and ready to eat food items discussed in display cases. - Chemical Storage: All items are to be stored in designated areas, away from any food items. - Sanitary Facilities: Secure soap dispensers! - Staff Hygiene: Discussed. - Sanitation: Ok. - Structurally: No concerns noted. - Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. - Pest Control: Active monitoring is to be conducted. Insect control discussed. - Meat Slicer: Cleaning and disinfection discussed. Sharpener cover is to be removed - cleaned and disinfected, after use. Facility is required to be kept clean and organized at all times. Store all items off of floors. Remove all unused/unwanted items.