INSPECTION REPORT Health Protection SDHI-D27UR2

PREMISES NAME Meat King		Tel: Fax:
PREMISES ADDRESS 104 - 13190 58A Ave Surrey, BC V3X 0E4		INSPECTION DATE February 6, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Singh Sandhu		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: A bottle labelled "chlorox" observed stored in the meat processing area. Staff stated the sanitizer is used for the meat contact cutting boards. Staff stated the sanitizer is replaced with undiluted bleach. Bleach sanitizer measured at a concentration >>> 200 ppm chlorine. Corrective Action(s): Do not use bleach sanitizer at a concentration greater than 200 ppm as this can cause chemical contamination of food. Sanitize all food contact surfaces using the available 200 ppm QUATs or mixing 200 ppm chlorine concentration. Bleach sanitizer can be prepared by mixing 1 teaspoon of bleach for every 1 L of water. Ensure all chemicals are labelled properly to prevent potential contamination of surfaces and food. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted - Facility is take-out only Observations: - Walk-in cooler at 2'C - Walk-in freezer at -19'C - Meat display coolers at or below 3'C - Pizza preparation cooler at 3'C (top and bottom) - Sandwich cooler at 2'C - No hot-holding observed during inspection. Hot-holding unit available in front service area for pizza slices. - All food observed covered and stored at least 6 inches off the floor - Raw meat is stored and prepared away from ready-to-eat foods and cooked foods - General sanitation is excellent during inspection - All hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Two 3-compartment sinks available with drain plugs and QUATs sanitizer - QUATs sanitizer in spray bottle (X1) measured at 200 ppm QUATs concentration - Equipment observed stored in a sanitary manner - No signs of pest activity during inspection - FOODSAFE Level 1 trained staff available on site - Permit posted in a conspicuous location on site ****Reminder: - Glove use is NOT a replacement for proper, frequent hand washing. Ensure staff are trained on proper glove ettiquette which includes washing hands before gloves are put on, changing gloves between each task (e.g. handling cash, using the restroom, handling raw product, handling cooked product, dishwashing, etc.) and washing hands once gloves are removed. Please contact the health inspector for any questions or concerns.