INSPECTION REPORT Health Protection FEMI-BCZTDA

PREMISES NAME The Little Butcher		Tel: (604) 469-9274 Fax:
PREMISES ADDRESS 245 Newport Dr Port Moody, BC V3H 5C9		INSPECTION DATE June 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Taryn Barker		NEXT INSPECTION DATE June 18, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation: Greek rice, Greek salad, quinoa salad, Greek style potato( from supplier) in display cooler - all temp abused and expired ( more then 3 days in cooler) -Also vacuum packed sherded cooked chicken breast ( made on June 4) Corrective Action(s): All the noted foods to be discarded- any prepared foods in cooler max 2 days- freeze to extend the shelf life Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer is in spray bottle is not labeled Corrective Action(s): Label it properly- chemical must be in original container or labeled if it is in another container Violation Score: 3

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

Comments

-Inspection with student - Coolers measured 4C or colder - Freezers measured -18C or colder - Handwashing stations stocked with soap, paper towels and hot and cold running water - Sanitizer measured 200ppm in several spray bottles and in the sanitize compartment of the 3 compartment sink - Foods labelled - No expired foods upon random audit - Non-latex gloves available for staff * Discussed proper cooling for cooked foods, broth etc. Provide supply of ice , ice wand and send me the action plan ( cooling:from 60 oC - 20 oC in < 2hrs, 20 oC to 4 oC < 4 hrs) *Follow the expiry dates for any prepared- cooked cooled foods in cooler max 2 days. For any vacuum packed products max one week or follow the proper guideline- freeze them to extend the shelf life. * Include cooling temp on log sheet. * No temp log sheet on site Send an action plan to address all noted violations and * items no later then June 12/2019 via email to the area inspector fatemeh.emami@fraserhealth.ca