INSPECTION REPORT Health Protection JCHW-B7CSFT

PREMISES NAME Fraserview Meats		Tel: (604) 599-8306 Fax:
PREMISES ADDRESS 114 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE December 11, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lovedeep Nain		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station had fish thawing in the basin and did not have single use paper towels Corrective Action(s): Handwash station must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 frozen fish fillets were thawing in the back handwash station Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler a 4C or less. Fish was still frozen and placed into the walk-in cooler at the time of inspection. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Front display coolers were defrosting at the time of inspection. Items were probed at 5C. -Walk-in freezer was at -17C. -Front display freezers were at -17C. -Cooked chicken is made to order. -Cleaning and sanitizing carried out in 2-compartment sink. Sink plug available and bleach available. -Front handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer labelled and diluted to 200ppm. To prepare 100ppm to 200ppm bleach sanitizer, add 5mL of bleach to 1L of water. -Meat and fish saw cleaned and sanitized after each use. -Meat cutting area sanitized after each use using bleach sanitizer. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -Front area canned foods were in good condition and within their best before dates. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until July 12, 2021 -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B7CSFT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment