Report No. TCHN-CF6M9R

INSPECTION REPORT
Health Protection
TCHN-CF6M9R

PREMISES NAME
Costco Wholesale (Surrey) Meat

Tel: (604) 596-7435
Fax: (604) 596-4711

PREMISES ADDRESS
7423 King George Blvd
Surrey, BC V3W 5A8

INSPECTION DATE
June 6, 2022

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Bronagh O'Hagan

NEXT INSPECTION DATE
4 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	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Water of handwashing stations in Deli department measured 60.0°C. Water should not be higher than 40°C.
Corrective Action(s): Contact plumber to have stations adjusted.
Correct by: immediately
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff not observed to be frequently washing hands. Water temperature should have been noted earlier if handwashing taking place.
Corrective Action(s): Please retrain staff on proper handwashing procedures.
Correct by: immediately
Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Soiled equipment (Gloves, tongs) observed to be stored at room temperature outside rotisserie ovens. Staff stated gloves are washed every 2 batches, roughly 4-5 hours.
2. Skewers observed to be soiled were stored as clean in deli raw room.
Corrective Action(s): 1. Clean and sanitize every batch, when not in use.
Correct by: immediately
2. Do not use soiled skewers, clean and sanitize immediately. Retrain staff to ensure skewers are cleaned after cleaning cycle.
Correct by: immediately
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Pooling water observed throughout meat and deli areas
Corrective Action(s): Ensure pooling water is pushed into drain regularly.
Corret by: immediately
Violation Score: 3

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

Comments

Routine inspection conducted
Joint inspection with EHO Yun Lu

Temperatures:
Meat Cutting/Preparation room: 9.1°C
Walk-in cooler: 1.0°C
shared with Deli; raw foods separated from Ready-To-Eat
Floor cooler units:
M1 (Halal Chicken):
A: 2.9°C
B: 2.3°C
C: 1.4°C
D: 3.6°C
M1 (Chicken):
A: 2.0°C
B: 1.8°C
C: 3.6°C
D: 1.4°C
M1 (Fish/Pork)
A: 3.6°C
B: 1.8°C
C: 3.0°C
D: 2.0°C
D5 1 (nearest Meat):
A: 3.2°C
B: 1.2°C
C: 0.2°C
D: 1.6°C
D5 2 (nearest Deli):
A: 2.6°C
B: 1.6°C
C: 0.6°C
D: 0.4°C
Deli display case (nearest Meat): 2.8°C
Deli display case (nearest Deli): 3.8°C
Deli Cold room: 8.2°C

Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
QUATS at 3 compartment sink measured 400ppm in each department
All meat cutting equipment wiped down and sanitized every 2 hours
Equipment broken down nightly for thorough cleaning

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