INSPECTION REPORT Health Protection YTAN-CBJSBG

PREMISES NAME Dhesi Meats		Tel: (604) 503-2880 Fax:
PREMISES ADDRESS 102 - 14330 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE February 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukhdev Singh Pattar		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer solution readily available for use on food-contact surfaces. Corrective Action(s): Staff prepared fresh bleach solution at time of inspection. 100 ppm chlorine residual detected. Ensure sanitizer solution is always available for sanitizing surfaces during all hours of operation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish was observed to be thawing out at room temperature. Corrective Action(s): Fish was still under 4C and was relocated to the walk-in cooler at time of inspection. For proper thawing of frozen food, ensure to thaw under cold, running water or in a refrigerator overnight. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/marinade spatter noted on walls by prep areas and tops of chest freezers. Corrective Action(s): Clean and sanitize these areas regularly. Correct by: Today Violation Score: 3

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

Code 301 noted on Routine inspection # JPAK-C63MBY of Aug-19-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Obsered several areas soiled with red meat/blood. Areas include walls, chest freezer, walk-in cooler door and other equipment. Correction: Required operator to clean and sanitize all areas and carry out more frequent cleaning schedules Date to be corrected by: August 20 2021

Comments

- Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Three-compartment sink for manual warewashing maintained in sanitary conditions. Sink drain plugs available. - All coolers were measured at 4C or colder - Freezer temperatures satisfactory - No hot-holding at time of inspection. Cooking equipment in the back area not in use. **Ensure to submit updated food safety plans for health inspector to review if you wish to start using cooking equipment. - Meat band saw was recently used and not cleaned and sanitized yet; discussed cleaning and sanitizing procedures - OK. Discussed ensuring meat cutting and grinding equipment are thoroughly cleaned and sanitized at least every 4 hours. - Meat and poultry suppliers are Walia Foods and South Seas Foods. - Discussed replacing cutting board prep tables soon, as they are beginning to be stained and have some deep grooves/scores. Staff stated a new cutting board prep table has been ordered. - Food storage practices in walk-in cooler satisfactory. Food stored covered, good separation between raw and ready-to-eat items. - Dry storage area and mop sink area satisfactory. - No signs of pest activity noted at time of inspection.