INSPECTION REPORT Health Protection JMAA-BESUE4

PREMISES NAME Taqwa Foods		Tel: (604) 600-3572 Fax:
PREMISES ADDRESS 7165 138th St Surrey, BC V3W 7T9		INSPECTION DATE August 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Abubakar Mohammed		NEXT INSPECTION DATE August 23, 2019
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Grinder inside walk-in cooler, used from yesterday, was not properly cleaned and sanitized after use. Corrective Action(s): Grinder was disassembled, cleaned, and santiized at time of inspection. All food contact surfaces should be routinely cleaned and sanitized after use (or AT LEAST every 4 hours, if used continuously). Violation Score: 5

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. The following was observed: Walk-in cooler at -2C Processing area at 10C Walk-in freezer at -28C Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels Three-compartment sink set up for proper cleaning and sanitizing. Drain plugs available QUATS spray bottle available on-site measured at 200 ppm Wall-mounted sanitizing hose (used for spraying down facility) contains QUATS measured at 200 ppm Bandsaw was recently used today - manager had cleaned and sanitized it at time of inspection. ENSURE that the bandsaw is disassembled every 2-4 hours to be cleaned and sanitized (continuous use) or AFTER EACH USE (if you are finished with the machine for the day) Knives and general food contact surfaces (cutting boards) in satisfactory sanitary condition Further discussion to be held with the manager regarding adequate space for air-drying items. This includes the addition of air drying racks above the sink area, as the drying area may not be adequate for the amount of trays you have to air-dry in the facility.