INSPECTION REPORT Health Protection TGIL-C53RNP

PREMISES NAME Taqwa Foods		Tel: (604) 600-3572 Fax:
PREMISES ADDRESS 7165 138th St Surrey, BC V3W 7T9		INSPECTION DATE July 19, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Abubakar Mohammed		NEXT INSPECTION DATE July 21, 2021
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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) One of the staff was observed using dry cloth to wipe down the prep board. Upon asking, the staff stated that facility wipes down the food prep area with dry wiping clothes. 2) Multiple dirty dry rags were also observed on another workstation. Corrective Action(s): 1) Ensure that the food contact surfaces are cleaned then sanitized with an approved sanitizer. 2) When not in use, the dry rags should be soaked in sanitizer pail/bucket or single use wipes should be used. TO BE CORRECTED BY - Immediately Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Front display cooler maintained at 4C. - Processing room at 7C. - Walk-in cooler at -4C. - Walk-in freezer at -22C. **Please note that walk-in freezer require re-organization of boxes. - Temperature logs were maintained and found up-to-date. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area. - Sanitizer spray bottle available and the concentration of QUATS noted at 200ppm. - Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink. - Sanitizer logs were maintained and found up-to-date. - As per staff, band saw and meat grinder is cleaned and sanitized in place every 4 hours and disassembled, washed, rinsed and sanitized at the end of the day. **Since meat grinder can not be sanitized effectively when cleaned in place (due to small holes), it is recommended to disassemble, wash, rinse, sanitize and air dry the meat grinder every 4 hours when in continuous use and once at the end of the day. Storage: - All food items were stored at least 6" off the floor. - All products were either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separately from food preparation areas. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility.