INSPECTION REPORT Health Protection CPAK-BCVRFE

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 592-2951 Fax:
PREMISES ADDRESS 137 - 8166 128th St Surrey, BC V3W 1R1		INSPECTION DATE June 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Balbir Singh Garcha		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tongs used for BBQ chicken placed directly above the warmer with dust on surface. Tongs moved to the back area to be washed/sanitized at this time. Corrective Action(s): Ensure to place the tongs on a sanitized surface (i.e. tray/bowl), NEVER directly above the machine or counter. Ensure the tongs are washed/sanitized every 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Proper method of manual dishwashing not being followed by the facility. Sink plug stored at the top storage rack, for which a ladder needs to be used every time. Staff had advised it is used at the end of each day for dishwashing. During operation, knives/tongs washed with soap/water only. Corrective Action(s): Ensure all staff are trained to follow proper manual dishwashing. All utensils (i.e. knives/tongs) MUST be scrubbed/washed with soap/water --> rinsed with warm water --> soaked in 200ppm chlorine (1/2 tsp of bleach per 1L of water) for at least 2 minutes --> air dried. Diagram of proper manual dishwashing provided and explained at this time. Violation Score: 15

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

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels, and hot/cold running water. -Coolers operating at or below required temperature of 4'C; Freezers operating at or below -18'C. -Hot holding unit operating above 60'C. -Thermometers available for temperature monitoring. -200ppm chlorine available in a bucket in the back processing area. -General food storage practice satisfactory. -No evidence of pest activity observed. General sanitation of the front area very good and back processing area satisfactory. Ensure all staff are trained and following the proper method of manual dishwashing. This is CRITICAL. Repeated violation will result in further enforcement action(s). Please contact the health inspector for any questions or concerns.