INSPECTION REPORT Health Protection AHEN-BMNSYA

PREMISES NAME Desi Meat Masala		Tel: (604) 594-8113 Fax:
PREMISES ADDRESS 103 - 15230 84th Ave Surrey, BC V3S 2N1		INSPECTION DATE March 13, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurmukh Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: A draft food safety plan was provided in 2016 to the previous EHO. This plan cannot be health approved since it requires revisions to make it more comprehensive with respect to proper sequence of steps from receiving to selling, critical limits, checks for critical limits, and corrective action. Templates were provided to the Operator regarding the food safety plan and revisions required were discussed with them. Corrective Action(s): Please submit the revised food safety plan to the district Environmental Health Officer of Fraser Health for review and health approval; Correct within 1 month. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation plan was submitted to the previous E.H.O. in 2016 however requires revisions to details for the cleaning and sanitizing agents (concentrations, uses, storage details) and requires further details to include all of the items used on-site for the cleaning schedule and their proper cleaning method and frequency. Corrective Action(s): Please revise the sanitation plan and resubmit to the district E.H.O. of Fraser Health for review and health approval; Correct within 1 month. Violation Score: 1

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

Comments

Handsink was supplied with hot and cold running water, liquid soap, and paper towels. 100 ppm chlorine sanitizer was available in a container with a wiping cloth. Walk-in-cooler was at or below 4 degrees C (2.7 degrees C) and was equipped with a thermometers. Display meat cooler was at or below 4 degrees C (2.2 degrees C) and it was equipped with a thermometer. Both chest freezers and front display freezer were at or below -18 degrees C. Band saw was in a clean condition at the time of inspection. No signs of recent pest activity were present at the time of inspection. Meat, frozen fish, and yogurt used to marinade the meat was from approved sources (2 Sisters Poultry & Meat Ltd, World Foods Distribution Inc, and Super Trading Ltd.).