INSPECTION REPORT Health Protection JCHW-CPKR4G

PREMISES NAME Zad Halal Market		Tel: (604) 584-8484 Fax:
PREMISES ADDRESS 50 & 55 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE March 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hamzeh Matar		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Bleach sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Carpet was lining the floors in the butcher area and cardboard was lining the floor by the office entrance. Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, and easily cleanable. Violation Score: 3

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

Comments

-Facility has obtained new cooler units for the butcher area. -Walk-in cooler was at 3C. -All three display coolers were at 4C. -Back upright cooler was at 4C. -Front customer area coolers by the butcher area were at 4C. -Front cooler for backed potentially hazardous breads was at 3C. -Customer area upright freezers ranged from -9C to -16C. -Back chest freezers were at -16C and -18C. -Back upright freezer was at -18C. -Chicken was being cooked at the time of inspection (chicken made to order on Friday and Saturday). Operator has an accurate probe thermometer to verify proper cooking temperature of 74C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles were at 100ppm and 200ppm. -Meat cutting table sanitized after each use (within 2 hours). -Saw and grinder sanitized every 2 hours, disassembled at night for cleaning and sanitizing. -Foods properly stored off the ground at the time of inspection. -Food items were observed to be from approved sources or invoices were provided from approved suppliers. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE level 1 valid until August 30, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.