INSPECTION REPORT Health Protection JMAA-BGES7A

PREMISES NAME Chang Le Business Consulting		Tel: (236) 598-8823 Fax:
PREMISES ADDRESS 119 - 7536 130th St Surrey, BC V3W1H8		INSPECTION DATE September 27, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) David Liu		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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): 1. Meat bandsaw contained dried-on grime on the blade after use. 2. Meat slicer also contained fatty meat residues on the unit. Corrective Action(s): Bandsaw and slicer were cleaned and sanitized at time of inspection. You must ensure that the bandsaw and slicer are cleaned AFTER each use. This is dictated on your sanitation plan and must be followed. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Initial inspection # 236596 of May-03-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Meat slicer blade was not in sanitary condition, with old pieces of debris and grime settled on the underside of the blade. Corrective Action: Blade was properly cleaned and sanitized at time of inspection. Ensure that the components of the meat slicer are kept in sanitary condition after ruse as per your newly submitted sanitation plan. Correction:

Comments

Routine inspection of a meat cutting and repackaging facility. The following was noted at time of inspection: 1.Temperatures - Walk-in freezer at -22C - All other freezers and refrigeration units have been turned off - no food items inside these units - According to the operator, the reefer truck used to transport imported meats to restaurants - ensure that the delivery truck is maintained at -18C or less 2.Hygiene & Sanitizing - Hand wash sink is equipped with hot/cold running water, liquid soap, and single-use paper towels on wall-mounted dispensers in both the restroom and the main processing area - Bleach spray bottle (labelled) contains 200ppm chlorine residual. - 3-compartment sink is available for use with drain plugs - Hose unit and sprinkler in good sanitary condition. When it is ready for use, operator states that it is connected to the main faucet to hose down bandsaw unit prior to sanitizing 3.Pest Control - No evidence of recent, visible pest activity present in facility - Owner / operator to email most recent pest control report to the Environmental Health Officer 4.Storage - All items stored on pallets and elevated off the floor in walk-in freezer. - Staff items separate from food processing area. Processing area is well organized with chemicals stored underneath the sink 5. Administrative - Invoices found on-site for meat suppliers