INSPECTION REPORT Health Protection RSHA-BGTS7N

PREMISES NAME Meridian Farm Market		Tel: (604) 943-7374 Fax:
PREMISES ADDRESS 1202A 56th St Delta, BC V4L 2A4		INSPECTION DATE October 10, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Josh and Kevin		NEXT INSPECTION DATE October 15, 2019
INSPECTION TYPE Follow-Up
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: High (≥30) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Site visit. Meeting with store management: Cory. Discussed concerns (See notes on previous inspection report) and follow up action required. 1. Manual Dishwashing: Ensure all food contact surfaces are cleaned and disinfected after use and are being stored in covered, rodent proof bins nightly. - For the manual dishwashing method, follow these steps: - Step 1 - Scrape food off of the plate - Step 2 - Wash dishes in warm, soapy water (at least 43C) - Step 3 - Rinse dishes in clean water (at least 45C) - Step 4 - Soak dishes in sanitizing solution for at least 30 seconds (at least 45C) - 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. - Step 5 - Allow dishes to air dried. All food prep surfaces are to be cleaned and disinfected at the beginning of each day, if not protected during storage! 2. Food Storage: - Stock rotation and product inspection is to be conducted daily. An effort is required to keep all products stored in upper shelves. Any tampered or damaged food items are to be removed immediately and are not to be sold for human consumption. 3. Pest Control: A new Pest Control company has been hired and is currently providing on site services. - Structurally: To prevent pests from entering the food premises.Follow these points: - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors Pest access points must be located and eliminated. - Sanitation: To prevent pests from hiding or breeding in the premises. Clean all shelves and floors routinely, especially underneath and behind all equipment. (Once again, recommend removal of all kick plates from equipment and shelving in order to provide a thorough cleaning.) Cleaning schedules are required to be established on site and followed. Food premises which have become infested must be thoroughly cleaned to eliminate pest harbourage. Surfaces contaminated by pests must be cleaned and sanitized to destroy pathogens which might be present and which might contaminate foods. - Documentation: a) To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored. b) Documentation should include: i) the name of the pest control operator responsible; ii) the chemicals used for pest control (with the concentrations applied); iii) the procedures and methods used; iv) the frequency of application; and v) records of inspection and monitoring. Reports are to be kept on site for review.