INSPECTION REPORT Health Protection JCHY-CKZTWF

PREMISES NAME Cheema Bros Meat Shop		Tel: (604) 720-1550 Fax:
PREMISES ADDRESS 140 - 12477 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE November 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amarinderjit Singh Cheema		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCHY-CKXT5W of Nov-07-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed built-up of food debris on meat band saw. Operator informed that meat bandsaw was last used yesterday. Staff on-site has no knowledge of cleaning and sanitizing of kitchen equipment. Combi oven observed to have built-up of food. Operator informed it was last used yesterday. Cutting board and in-use knives observed to be used and was last used 3.5 hours ago. Cutting board and in-use knives observed to have raw meat shavings. Portable work table observed to have marinated markings. Operator informed it was last washed and sanitized a day ago. Correction: Clean and sanitize the aformentioned items. All food contact surfaces, kitchen equipment, in-use utensils must be washed , rinse, and sanitized. All in-use utensils and meat bandsaw must be washed and sanitized every 2 hours. All food contact surfaces must be washed every 2 hours or after each use which ever is lesser. Corrected by: November 9, 2022. Code 302 noted on Routine inspection # JCHY-CKXT5W of Nov-07-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine sanitizer available at the back kitchen area. Operator has no knowledge on proper manual warewashing. Correction: Prepare chlorine sanitizer to measure 100-200ppm available for the back kitchen area. Educated staff on-site on proper manual ware washing using 3-compartment sink (wash, rinse, sanitize). Corrected by: November 9, 2022.

Comments

Follow-up Inspection Conducted Today for report#JCHY-CKXT5W. All violations in report#JCHY-CKXT5W have been corrected: -All handwashing sinks well equipped with hot and cold running water, liquid soap, paper towels. All handwashing sinks observed to be unobstructed. Handwashing sink in the back kitchen area observed to be unclogged. -Chlorine sanitizer spray bottles for the front and back areas measured at 200ppm. 3rd compartment sink measured at 200ppm chlorine. Operator informed that utensils and dishware are cleaned and sanitized using 3-compartment method. -Combi oven,cutting board, in-use knives, portable worktable observed to be in sanitary condition. -2 Staff observed to have valid FOODSAFE Level 1 certification. Ensure all staff FOODSAFE Level 1 certification must be on-site for inspector validation.