Report No. TCHN-CUTTSF

INSPECTION REPORT
Health Protection
TCHN-CUTTSF

PREMISES NAME
Fraserview Meats

Tel: (204) 480-4808
Fax:

PREMISES ADDRESS
7165 138th St
Surrey, BC V3W 7T9

INSPECTION DATE
August 18, 2023

TIME SPENT
1 hour

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
August 23, 2023

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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Equipment not properly sanitized. Sanitized equipment needs to be air dried for proper contact time.
Staff stated equipment was sometimes wiped dry with paper towels. Equipment also observed to be stacked while wet.
**Corrected during inspection** All wet-stacked equipment is to be rewashed and sanitized and left to air dry.
Corrective Action(s):
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Cut room handwashing station not equipped with soap dispenser.
Corrective Action(s): All handwashing stations need to be equipped with hot/cold running water, liquid soap and paper towels.
Provide photo of correction to district inspector.
Correct by; immediately.
Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)]
Observation: Insufficient space for proper equipment drying. This could lead to bacterial or mould growth on equipment and can contaminate food.

Corrective Action(s): 1. Reverse 3 compartment sink so "sanitize" sink is next to drain board (Left-most compartment)
2. Install additional racks for proper drying of all equipment.

Correct by: immediately
Violation Score: 3

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

Comments

Routine inspection conducted

Temperatures:
Display Cooler: 2.2°C
Processing Room: 10.0°C
Walk-in Cooler: -1.4°C
Walk-in Freezer: -22.8°C
Bunker (Freezer):
Side: -13.8°C, -10.9°C
Bunker (Cooler)
End: 3.6°C, 3.3°C
Wall: 4.1°C

Ensure temperature logs are maintained and up to date

Sanitation:
Handwash stations equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
Sanitizer spray bottles measured 200ppm QUATS
Sanitizer fresh from dispenser measured 200ppm QUATS
3 compartment sink on site
Sanitizer concentration monitored 1/day
Saw sanitized after every use; or every 2 hours when in use. Broken down for thorough clean daily.

Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.

General:
No pest activity observed at time of inspection
Nitrile gloves in use

Let your district inspector know if there are any questions or changes to your previously approved plans