INSPECTION REPORT Health Protection ALUI-B5TRDU

PREMISES NAME 2 Sisters Poultry & Meat Ltd.		Tel: (604) 760-2120 Fax:
PREMISES ADDRESS 5253 168th St Surrey, BC V5S 0L2		INSPECTION DATE October 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Buta Uppal		NEXT INSPECTION DATE October 26, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No Surface sanitizer available. 2) Knives are being rinsed/sanitized in a bucket and not in the 3 compartment sink. Corrective Action(s): 1) Operator prepared bleach water solution in spray bottles. Keep this at all work stations at all times. 1/2 tsp bleach per 1 liter of water 2) keep bleach at all 3 compartment sinks. Use the 3 compartment sink method to wash/rinse/sanitize knives and any other utensils, do NOT use a bucket. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Raw wooden blocks used underneath table legs to raise the tables. Corrective Action(s): Remove the raw wood blocks, as they are prone to moisture and can rot/contaminate your processing area. Correct by: Today Violation Score: 1

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

Comments

Routine inspection of meat processing plant that distributes within BC only. Raw poultry and raw meat products (lamb, beef, pork) are purchased from large suppliers and then custom sliced, repackaged and distributed locally. No slaughtering permitted. At time of inspection, only a few tables were set up for processing as they were still in the process of moving equipment over from the Burnaby location. No marinating of raw meats done at time of inspection, only cutting/packaging. There are 3 three comp sinks and 1 handwash sink. One of the three compartment sinks to be used for handwashing only. Walk in freezer: -16 deg C Walk in cooler 0 deg C Hair restraints worn by staff Meat processing area at 5 deg C, raw chicken was probed to be at 2 deg C Staff member on site has FoodSafe level 1 (Manjot) General sanitation is ok, ensure that floors are washed down at the end of each day