INSPECTION REPORT Health Protection RLAM-BF8SVG

PREMISES NAME Garcha Bros Meat Shop #6		Tel: (604) 553-3585 Fax:
PREMISES ADDRESS 7615 6th St Burnaby, BC V3N 3M6		INSPECTION DATE August 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 21, 2019
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 = 11

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Sanitizer solution is needed in the front service area. This is to keep utensils such as tongs, cooler handles, and other items in a clean and sanitized manner Corrective Action(s): Provider sanitizer solution at front service area and ensure it is always available at front. Date to be corrected: today Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handwash station needs to have a garbage can beside it for disposing paper towels. Corrective Action(s): Provide garbage can by front handwashing sink. Date to be corrected: today Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Rotating oven and hot holding unit for cooking of chicken found on site. No approval from health department was provided. Operator noted this came in on January 2019. Food is served in single use containers. Corrective Action(s): Health approval must be granted for changes to the service or physical premise. Submit documentation to health department such as food safety plan and sanitation plan. Do not serve food until documentation has been reviewed and health approval granted. Date to be corrected: today Violation Score: 1

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

Comments

-Routine Inspection -Handwashing sinks contain hot water, liquid soap, and paper towel -Front freezer measured -17C -3 Front display coolers measured 4C or less -Walk in cooler 3.6C -Foods are covered -Washroom maintained -Cutting boards are in satisfactory condition. Ensure they are thoroughly cleaned to prevent the stains from turning into mold. -General sanitation is satisfactory -No signs of pest -3 compartment sink available and equipped -Quat sanitizer measured 200ppm -Note: rotating oven and hot holding unit found on site. Hot holding unit not in use at time of inspection. Hot holding unit is to maintain cooked meat products at 60C or higher and the oven is to cook chicken meat products at internal temp of 74C or higher. Thermometer is needed for this procedure. Provide written statement that this was approved by health department. Food safety and sanitation plan must be provided as well. -Note: spray bottle in back contains bleach above 200ppm chlorine. Lower to 100ppm. -Note: any changes to the service or physical premise is subject to health approval. Health approval must be granted before any changes to service or physical premise can occur.