INSPECTION REPORT Health Protection TCHN-CKXURU

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaskirat Singh Heer		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of dried meat observed on various handles and doors. Manager on shift stated store is pressure washed every end of day. 2. Dust build up observed on fan grates of walk-in cooler. Manager on shift stated these are cleaned monthly along with the monthly walk-in cooler cleaning. Corrective Action(s): 1. Staff should be keeping facility in clean condition to prevent potential contamination of food. This may include cleaning up during the day. Correct by: May 2023 2. Please have identified area cleaned more frequently. Correct by: May 2023 Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Upright freezer, 2 door (Atosa): -17.8°C Ice formation observed in unit. Staff stated technician has been contacted. Upright display cooler, 1 door (Coca cola): 2.6°C Upright display freezer, 3 door: -23.3°C Hot holding display: 63.8°C Display cooler (nearest kitchen): 2.4°C Display cooler (adjacent to kitchen): 2.0°C Walk-in cooler: 3.4°C Chest freezer: -15.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Bleach sanitizer in pail by 3 compartment sink measured 200ppm Chlorine 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 Meat bandsaw cleaned and sanitized every 20-30 minutes after use and thoroughly cleaned at end of day. Meat grinder observed to be clean at time of inspection 3 staff with foodsafe level 1 certification; always 1 on shift.