INSPECTION REPORT Health Protection RHEN-CDATFL

PREMISES NAME Costco Wholesale - Meat		Tel: (604) 539-8905 Fax: (604) 539-8922
PREMISES ADDRESS 20499 64th Ave Langley, BC V2Y 1N5		INSPECTION DATE April 8, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mark Tyszka, Admin Mgr		NEXT INSPECTION DATE 12 Months
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] Yes Yes Sanitation Plan [s. 24] Yes Yes
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): Sanitizing sink for manual dishwashing measured below 150 ppm. Water looked murky and old. End of dishwashing run? One piece of equipment left in sink. Staff voluntarily drained and replaced solution. Corrective Action(s): Equipment, dishes and other dishware in meat department subject to significant organic loading. This will result in quicker degridation of sanitizer. Frequency of 'drain and fill' for dishwashing/sanitizing sink, and sanitizer verification checks should be more frequent in this department to ensure minimum 200 ppm quats maintained. Review and adjust procedures as necessary. 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

Meat cutting room - Cooling unit at less than 4 C. - Meat room temperature between 7 and 10 C. Hot Room - Holding unit unit above 60 C. *Colour coded smocks used between raw and ready-to-eat environments/rooms. Replacement smocks available for staff, and required when switching departments. Ready-to-eat room - Sanitizer (quats) at 200 ppm *Member services verification checks for sanitizer concentrations underway during inspection. This is done throughout the day (2 hour intervals?) - Shared cooler less than 4 C - blast cooler available and in use in ready to eat room.