INSPECTION REPORT Health Protection JELR-CTFTYH

PREMISES NAME Meridian Farm Market		Tel: (604) 943-7374 Fax:
PREMISES ADDRESS 1202A 56th St Delta, BC V4L 2A4		INSPECTION DATE July 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Josh and Kevin		NEXT INSPECTION DATE July 07, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Food store sausage/bacon display cooler (right side of long cooler) air temperature >40F and food temperature about 42-44F (temperatures vary). Temperature checks were not done today (temperature records not available). Hummus now stored in self serve display cooler along west side wall - food temperature about 42F. Corrective Action(s): All potentially hazardous foods are to be kept at 40F (4C) or colder. Keep daily temperature records and use accurate indicating thermometers that verify food temperatures. If cooler cannot keep PHFs at 40F or colder, move food to the walk in cooler and adjust, service, repair cooler. Provide update to Fraser Health. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Deli area hand sink is used for deli staff and produce staff. Access to hand washing sink in the deli area is blocked with a garbage can. Corrective Action(s): Always keep the deli area hand sink free of items and do not store garbage can in front of sink. Hand sink must be accessible so it can be used by staff. Recommend a smaller garbage can in this area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle in raw meat/butcher shop area is not labeled. Corrective Action(s): Label all bottles to accurately show contents. Use all chemicals as per chemical bottle label. Provide test strips for quats sanitizer. Violation Score: 3

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

Code 205 noted on Routine inspection # JELR-CQ4PSN of Mar-20-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Deli display cooler (staff side/deli area) air and food temperature is at 43-44F. Greek cooler in store area: top 2 shelves are above 4C (about 7C/ 44F); bottom 2 shelves are ok. Correction: Store all potentially hazrardous foods (PHFs), including all deli items, hummus and yogurt dips, at 4C /40F or colder. PHFs moved to bottom 2 shelves of Greek display cooler during inspection (corrected). Deli cooler - adjust or service this cooler as soon as possible and provide an update to Fraser Health.

Comments

Deli and butcher shop coolers - good. Store coolers - see above. Temporary greek food cooler - no longer being used. No hot holding. At least one person today has Food Safe level 1 - be aware of expiry dates and renew before expiry. **Keep temperature records for all coolers. Butcher shop walk in freezer - food frozen. Temperature control for meat grinder. Ribs are fully cooked on site and cooled/stored in deli cooler. **Keep temperature records for ribs and follow a written food safety plan (ie cook to 74C/165F and cool quickly from 60C to 20C in 2 hours or less and 20C to 4C in 4 hours or less. Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers (deli, butcher shop, staff washroom). Non-latex gloves also used. Hand sink not easy to access - see above. Quats sanitizer - spray bottle about 150-200ppm. ***Test daily using a test strip to verify 200ppm. Keep daily records. Triple sink about 200ppm. Wash items well, rinse, then sanitize for 1 minute in quats sanitizer (200ppm). Ensure all surfaces are sanitized and items are air dried. Cleaning - follow a written, routine cleaning schedule. Continue to monitor for pests and keep doors closed as part of your pest control plan. Copy of report to be emailed to Store Manager.