INSPECTION REPORT Health Protection ALUI-B2HQD3

PREMISES NAME Garcha Bros Meat Shop (68th Ave)		Tel: (778) 565-4540 Fax: (604) 592-2952
PREMISES ADDRESS 133 - 15299 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE July 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balbir Garcha		NEXT INSPECTION DATE July 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: One of the compartments of the 2 comp sink was filled with grease/oil that was from a rotisserie oven. The oven has not been approved for use (operator indicates it was being used by the downstairs operators). Corrective Action(s): Clean grease/oil immediately. Correct by: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright glass door cooler was not functioning, and was at 21 deg C even after being plugged in. This is the only cooler for the entire kitchen upstairs. Operator is not permitted to use any coolers downstairs for their food items as the downstairs kitchen is under a separate permit/different ownership. Corrective Action(s): Closure order issued. Operator to get cooler repaired; contact EHO when repair has been completed for a re-inspection. Correct by: Immediately Violation Score: 15

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

Comments

Routine inspection of kitchen upstairs conducted with owner on site. Kitchen is currently being used to make 3 "pickled meats" : chicken, goat, lamb. Meats are cooked and then added to a gravy sauce that is also made onsite. After the food is cooked, it is cooled in the single cooler. Once cooled, the operator uses a reefer van/truck to transfer the food to a warehouse. Kitchen not in use at time of inspection Handsink equipped with liquid soap, paper towels, and hot/cold running water Chest freezer at -19 deg C, used to store frozen gravy that is made on site (for the "pickled meats") 2 compartment sink with bleach available to sanitize Ensure that when kitchen is in use, prepare proper bleach solution (1/2 tsp bleach per 1 liter of water in rag bucket) No signs of pests Fumehood ok Operator will need to renew FoodSafe level 1 as it is expiring on July 29. Go to Foodsafe.ca and take the online level 1 refresher course.