INSPECTION REPORT Health Protection BWOI-CJGNME

PREMISES NAME Meridian Farm Market (Maple Ridge)		Tel: (604) 463-5053 Fax:
PREMISES ADDRESS 11980 227th St Maple Ridge, BC V2X 6J2		INSPECTION DATE September 21, 2022	TIME SPENT 0.65 hours
OPERATOR (Person in Charge) Josh Penner		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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sliders in deli department observed with food product build up Sliders in meat department observed with food product build up Shelving in meat department observed with food splatter build up Corrective Action(s): Clean as directed. Ensure the cleaning standard document for meridian meats continues to be followed and is updated as needed. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Meat dept: Knives in their current location easily splattered due to being close to the meat cutting surface. Clean knives relocated to a tray stored on the shelf below the meat cutting surface. Once knives are used they will be placed at the 3 compartment sink for cleaning. Corrective Action(s): Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor damage observed in front of meat dept walk in cooler and food prep area Corrective Action(s): Floor to be repaired by next routine inspection Violation Score: 3

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

Comments

*New double sink is being installed in the deli. Ensure wire rack shelving for air drying of small items is installed as discussed. Trays continue to be warewashed in the meat department 3 compartment sink. **Ensure the temperature of the sanitizer in the 3 compartment sink is kept around 75F. If water is too hot it will rapidly diminish the strength of the sanitizer. Inside of meat case is cleaned every Wednesday to remove food spillage build up. All cold holding equipment cold holding at <4c