INSPECTION REPORT Health Protection JCHW-BR6SU4

PREMISES NAME Fraserview Meats		Tel: (604) 372-4840 Fax:
PREMISES ADDRESS 101 - 19188 72nd Ave Surrey, BC V4N 6L1		INSPECTION DATE July 3, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sav Enterprises Ltd.		NEXT INSPECTION DATE 12 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of cooked chicken made this morning (approximately 4 hours ago) was in the cooler at 15C. Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Foods can be cooled rapidly using shallow containers and placing the food in the walk-in cooler. Chicken was transferred to the walk-in cooler in a shallow container at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff member was observed only washing equipment with soap and water and did not have a sanitize step. Corrective Action(s): All equipment must be properly washed and then sanitized to destroy any pathogens. Bleach at 100ppm was prepared at the time of inspection to sanitize all equipment after washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemical spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Front line cooler was at 4C. -Front cooler by cash register was at 3C. -Front freezers ranged from -18C to -35C. -Back chest freezers ranged from -18C to -24C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was at 200ppm. -Meat cutting table and meat saw/grinder sanitized every 2 to 4 hours (meat grinder stored in the walk-in cooler). Thorough cleaning carried out at the end of the night. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan.