INSPECTION REPORT Health Protection JELR-BBYTA3

PREMISES NAME Penguin Meat Retail		Tel: Fax:
PREMISES ADDRESS 1545 Johnston Rd White Rock, BC V4B 3Z6		INSPECTION DATE May 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doug Charles		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: There is some black residue on the ceiling above the ice in the ice machine. Ice is used in seafood cooler. Corrective Action(s): Cleaning schedule is to include cleaning the ceiling of the ice machine. Violation Score: 5

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

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

Comments

Deli side: *** Keep garlic coil and smoked bacon separate to protect the ready-to-eat meat from bacon - corrected during inspection. Other food in the deli side is all ready-to-eat. Hand sink has liquid soap and paper towels and gloves are also worn. Gloves to be changed frequently and hand wash before using new gloves. Cooler thermometers were 50 F (above the required temperature) but went down to below 40 F after about 30 minutes. Keep daily records up to date. Deli area food temperatures were at the required temperature (4 C / 40 F or colder) - ok. Deli meats and cheeses have best before dates, quick turnover of product, and most product is in the original packaging to protect from contamination. A two compartment sink is available in the deli to wash, rinse, and sanitize meat slicers and food contact surfaces such as the cutting boards. Quats sanitizer at 200ppm. Air dry. Meat slicers are sanitized with quats sanitizer throughout the day. Do this every 2 hours or more often. Check with WorkSafe BC regarding procedures to clean meat slicers as well. Raw side: Coolers are at 4 C / 40 F or colder. Freezers are <-18 C. Hand sinks have liquid soap and paper towels. Meat grinding machine - procedures are posted. Equipment is to be washed, rinsed, sanitized, and air dried after use or if used throughout the day, is to be cleaned and sanitized every 2-4 hours. Time tracking is not being done. Track time for cleaning equipment. If meat grinder cannot be cleaned and sanitized every 2-4 hours, store in the walk in cooler to provide temperature control. Quats sanitizer - 200ppm. Staff washroom sink has liquid soap and paper towels. Clean uniforms are worn.