INSPECTION REPORT Health Protection ATHI-CP4RK8

PREMISES NAME A & S Meats & Poultry		Tel: Fax:
PREMISES ADDRESS 105 - 12827 76th Ave Surrey, BC V3W 2V3		INSPECTION DATE February 16, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		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] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle contained over 100ppm chlorine concentration. Person in charge was notified and educated on proper concentration ratio. Corrective Action(s): Ensure chlorine achieves 50-100ppm Chlorine. Higher level of concentration can result in contamination of food items Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Storage shelf in back of house is made of raw, untreated wood. Corrective Action(s): Ensure all surfaces are easy-to-clean and smooth. Raw, untreated wood can lead to moisture build-up and potential mold, and it is not easily cleaned. Date to be corrected by: 1 month Violation Score: 1

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

Comments

Facility is branded "Butcher's Guild" under A&S meats and poultry company. -Overall, premises is maintained in a sanitary manner. -Hand wash stations are fully stocked with liquid soap, paper towels, and hot/cold running water -100ppm chlorine sanitizer in spray bottle is available, after correction. *Ensure all bottles are labelled* -3 compartment sink is used appropriately. Sink plugs available. Bleach sanitizer used. -Meat cutter is cleaned throughout the day and 100ppm chlorine is used to sanitize the equipment. The cutter is disassembled and thoroughly cleaned at the end of shift. -All freezer units are below -18C. *Ensure all food items are stored above the ground* -All cooler units are below 4C -Equipment is stored in a sanitary manner -No evidence of pest activity