INSPECTION REPORT Health Protection RSHA-BBQQYR

PREMISES NAME Meridian Farm Market		Tel: (604) 943-7374 Fax:
PREMISES ADDRESS 1202A 56th St Delta, BC V4L 2A4		INSPECTION DATE April 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Josh and Kevin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: 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)

Code 401 noted on Routine inspection # RSHA-B5MS5V of Oct-17-2018 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Deli - hansink cluttered with soiled containers. Meat - single use towels not kept inside dispensers at front handsink. Correction: Handsinks are to be kept accessible and free of clutter. Single use towels are to be kept inside dispensers at all times. Code 302 noted on Routine inspection # RSHA-BBJRAE of Apr-24-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact surfaces/wiping cloths not properly cleaned/disinfected after use. Wiping cloths not being properly stored. Too many cloths noted. Correction: Ensure all food contact surfaces are being cleaned and disinfected after use. Store in a clean environment. Wiping cloths are to be stored in a sanitizer at all times, completely submerged. Code 401 noted on Routine inspection # RSHA-BBJRAE of Apr-24-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Liquid soap/single use towels in dispensers not provide at front service counter - meat department. Correction: Repair/replace broken dispensers. Liquid soap/single use towels, in dispensers, required asap.

Comments

Reinspection based on previous inspection report. - Manual Dishwashing(Ensure all food contact surfcaes are being washed and disinfected after use. n All items are to be stored in sanitary conditions. Wiping cloths are to be stored in a sanitizer at all times. Limit the number of cloths being used. Cloths are to be kept completely submerged. Solution requires monitoring. Change routinely. - Hand washing: Liquid soap/single use towels, in dispensers, are to be proided at all handsinks. - Sanitation: facility is required to be kept clean and organized. effort is to be made to store all items off of floors. - Garbage area: All items are to be stored in covered, rodent proof containers. All food debris on the ground is to be cleaned up asap. - Food Display Storage: Food separation discussed. (ie: Pre cooked vs Raw food items) Thank you!