INSPECTION REPORT Health Protection DSOG-ASUUHG

PREMISES NAME Garcha Bros Meat Shop & Poultry		Tel: Fax:
PREMISES ADDRESS 12825 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE November 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Deep Cheema		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There is a large gap at the bottom of the back door that may allow mice or rats to enter. Corrective Action(s): Seal the large gap. Date to be corrected: One week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is visible grease marks on the following areas: - windows of the display coolers - high contact surfaces (ie. faucet of handwashing sink, door to the walk in cooler. Corrective Action(s): Clean and sanitize these contact surfaces. Date to be corrected: Today and ongoing. Violation Score: 3

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

Comments

Follow up inspection to report #241566 - Health approval granted. All required documents (ie. Food Safety Plan, Sanitation Plan) submitted to the health department for approval. - General sanitation is satisfactory. See violation section. - Handwashing station stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, display) < or = to 4C. - All freezers (chest) < or = to -18C. - Accurate thermometers available inside all coolers and freezers. You must begin a temperature log for all coolers and freezers. Temperature log template was provided at the time of the inspection. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 400 ppm. Decrease the Quat concentration to 200 ppm. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty equipment/pans inside the sanitizing compartment. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in bucket with presoaked wiping cloths at 100 ppm chlorine solution. Ensure to provide surface sanitizer at each station (ie prep area, serving area). - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Ensure all packaged food items are stored min six inches off the floor. - No signs of pest activity. - Could not verify FOODSAFE certificates at the time of the inspection. Provide copies of all FOODSAFE certificates on site for verification.