INSPECTION REPORT Health Protection TGIL-C4YV29

PREMISES NAME Price Pro - Meat Department		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE July 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mark PItcher		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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 at the meat department. At the time of inspection, the facility had completed meat processing for the day and was in the process of cleaning. The following observations were made during the inspection: Temperature: - Room operating at an ambient temperature of 11C. - Walk-in cooler maintained at 2C. - 2-door freezer at -19C. - Front coolers were maintained at 4C or less. - Reach in chest freezer with pork at -4C. ** Ice build-up was noted in this freezer. Consider defrosting/service the freezer. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area. - Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink. - The band saw and prep table is cleaned and sanitized with QUATS 200ppm. The pressure washer was used to dispense off both soap and sanitizer. - Meat tenderizer was taken apart and washed & sanitized in 3-comp dishwashing sink. - Staff stated that the meat slicer/grinder/band saw is only cleaned and sanitized at the end of the day and machines may/may not be used for more than 4 hours. **It is advised to clean and sanitize these machines in place every 4 hours if in continuous use and then disassemble, wash, rinse and sanitize at the end of the day. Storage: - All food items were stored at least 6" off the floor. - All products were either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection.