INSPECTION REPORT Health Protection JKWK-D6YS92

PREMISES NAME Bal Meat Shop And Tiffin Services Ltd		Tel: Fax: (604) 776-3535
PREMISES ADDRESS 19 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE July 8, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food spill observed on the bottom right shelving of walk in cooler. Cleaning required. Corrective Action(s): Ensure to clean up all food spills and old debris to prevent contamination of food and attracting pests. Correction required in 3 days. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The 3 compartment hot water sink handle is in poor condition and repair is required. The unit is still operational but it is hard to turn off the hot water. Corrective Action(s): Repair the facet to prevent the unit from breaking or not being able to stop the water from flowing. Correction required in two weeks. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff washroom is sanitary with fully stocked hand sink. Food protected from contamination. Food is from an approved source. Meat and in displayed holding units are labelled -good. Take out containers and utensils are sanitary. 3-compartment sink in use. Chlorine sanitizer in use at 200 ppm. Valid Permit posted in conspicuous location. Holding units: Coolers at 4C and below. Front display at -1C to 1C. Stand up freezer for raw protein satisfactory. Dessert cooler at -18C. Walk in freezer at -14C to -18C. Only cooking oven on site in use for cooking. No deep fryers on site. Education/Recommendation: At least one person on site will require FoodSafe Level 1 training if they are managing the store without the owner. This includes family members watching the store while the owner steps out.