Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-BBRQYH
PREMISES NAME
Lucky Supermarket - Meat and Seafood		Tel: (604) 496-7663
Fax: (604) 496-1663
PREMISES ADDRESS
10628 King George Blvd
Surrey, BC V3T 2X3		INSPECTION DATE
May 1, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Meat/Seafood Department:

- General sanitation is satisfactory.
- Three 3-compartment sinks available for manual dishwashing. Sanitizer available at 100ppm chlorine concentration. Ensure to follow the proper manual dishwashing procedure: 1) wash 2) rinse 3) sanitize 4) air dry.
- Surface sanitizer available in spray bottles at 100ppm chlorine concentration.
- Meat slicers in clean condition.
- Ice machine in clean condition.
- Dry storage area has adequate space. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning.
- No signs of pest activity. A professional pest control management company inspects the premises on a routine basis.

Temperature control:
- All coolers (walk in, display) = 4C
- Freezer = -18C
- Temperature log kept up to date and maintained.
- Thermometers available inside all refrigeration units.

Note:
- Hala meats have designated walk in cooler, 3-compartment sink, meat slicer and display cooler that are separate from the rest of the meat department.
- The surface sanitizer concentration levels in spray bottles are very inconsistent throughout the store. Ensure that you follow the written Sanitation Plan which details how to properly prepare surface sanitizers (ie min 100ppm chlorine concentration OR 200ppm QUAT concentration) and train ALL staff to follow this method.
- Obtain chlorine test strips to monitor the surface sanitizer concentration levels daily.This will be verified during the next routine and follow up inspections.