INSPECTION REPORT Health Protection ZDER-AZNUWL

PREMISES NAME Langley Farm Market (Kingsway) - Meat Dept		Tel: (604) 521-2883 Fax: (604) 521-2803
PREMISES ADDRESS 7815 Kingsway Burnaby, BC V3N 3E3		INSPECTION DATE June 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shuo Huang		NEXT INSPECTION DATE June 26, 2018
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat processing room noted 16 C. Room cooling fans turned off - too cold for staff Corrective Action(s): Ensure the meat processing room is maintained between 8 C to 10 C to prevent pathogen growth during processing outside of the cooler or freezer units. If the staff are too cold they must work with management on strategies to accommodate there concerns with out affecting food safety. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff unable to demonstrate or describe proper manual dishwashing procedures for any of the equipment. Corrective Action(s): Ensure proper manual dishwashing practices are followed: 1. Wash (detergent & warm water) 2. Rinse 3. Sanitize (50-100ppm chlorine solution for 2 minutes) 4. Air Dry This procedure must also be followed for clean in place equipment like meat slicer, band saw and meat grinder. Management must review this procedure with staff and train them on how to follow their sanitation plan. Will provide: manual dishwashing signage Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Handsink station maintained (hot & cold water, liquid soap and paper towel) but not being used by staff. 4 staff observed working in processing room during inspection. All staff came and went from room for various tasks. Some replaced gloves but none washed their hands. Corrective Action(s): Ensure all staff wash there hands properly in between tasks and also exchange used disposable gloves. Management must lead from example and train staff of the importance of handwashing and renewed gloves use after tasks. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Raw wood used to bridge shelving units in walk in meat cooler 2. Raw wood and cardboard used to line the floors of walk in meat freezer Corrective Action(s): 1.Ensure all raw wood when used as shelving are sealed with paint or sealer. Recommend no wood used in walk in cooler. Correction date: 2 weeks 2. Raw wood and cardboard is not an acceptable material in a food premise. Remove these materials from the floor. Unable to clean and maintain floor Correction date: 2 weeks Violation Score: 3

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

Comments

All hand sinks stocked with hot and cold water, soap and paper towels Bleach available for sanitizing Discussed proper manual dishwashing with the staff (see code 302) Walk in cooler : 3 C Walk in freezer : - 15 C No signs of pests at time of inspection