INSPECTION REPORT Health Protection CPAK-BD4T9G

PREMISES NAME Fiji Islands Supermarket		Tel: (604) 592-6663 Fax:
PREMISES ADDRESS 109 - 8381C 128th St Surrey, BC V3W 4G1		INSPECTION DATE June 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kiran Patel		NEXT INSPECTION DATE June 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives used for cutting taro roots/pumpkings placed by the repackaing area require rewashing/sanitizing. All taken to the dishwashing sink at this time. Corrective Action(s): Ensure knives are washed and sanitized properly after each use. Refer to below comment section. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Sanitizer in a spray bottle had >>200ppm chlorine. Solution was diluted to 200ppm at this time. 2) No sing plug available for manual dishwashing. Operator had advised the meat department had not been in operation for the past 2 weeks due to staff's health issues and cannot find the plug at this time. Corrective Action(s): Ensure to add 1/2tsp of bleach is added per 1L of water to prepare correct concentration of bleach. All food prep surfaces must be sanitized using this solution. Ensure to obtain a sink plug. All scoops for bulk bins, knives for produce cutting must be washed/sanitized by soaking in bleach solution. Refer to below comment box for further instruction on manual dishwashing. [CORRECT BY: TOMORROW] Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Frozen poultry placed directly on metal rack in stand up freezer. Corrective Action(s): Ensure all meats are contained in/covered with food grade materials to be protected from contamination. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station at the back adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C. -Bulk bin area satisfactory. Scoops stored outside in holders. -Bleach available for general cleaning and manual dishwashing. -Receipts for desserts sold at the front to be provided during the follow-up inspection. -Traps in place. No evidence of rodent activity observed at this time. -Professional pest control company contracted for monthly visits. Recent reports to be checked during the follow-up inspection. -General sanitation of the facility satisfactory but could be improved by cleaning hard to reach areas on a more regular basis. Proper method of manual dishwashing poster provided (punjabi) at this time. Ensure all utensils/tools are washed using soap and warm water --> soaked in 200ppm chlorine solution for at least 2 minutes --> air dried. Follow-up inspection will be conducted on/before Monday, June 17, 2019. Please contact the health inspector for any questions or concerns.