INSPECTION REPORT Health Protection ECAO-B9UPT6

PREMISES NAME Al Salam Halal Meat		Tel: (604) 759-1138 Fax:
PREMISES ADDRESS 6953 Kingsway Burnaby, BC V5E 1E5		INSPECTION DATE March 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Al Salam Halal Meat Ltd		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Employee washroom downstairs has no singly use soap available and use of bare paper towel roll only Corrective Action(s): Place pumped soap here and place the paper towel roll in a dispenser (spindle type okay) -bare paper towel rolls alone will have their ends contaminated when handled and must be avoided Proper and timely handwashing after each contamination point is vital to better protect your customers from obtaining a food borne illness -the #1 preventative measure against bacterial and viral infections Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwash sink in meat cutting area -the knobs are missing at the faucets -they are still functional but not user friendly -operator indicates they will be replacing this handsink within the next few weeks -okay Corrective Action(s): Handwash sink must be fully operative: paper towels dispensed, pumped soap, hot/cold water, and clear for use Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler upstairs 3 deg C -Walk-in cooler downstairs 4 deg C -left side 6-door display 4 deg C -right side 6-door display 4 deg C -2-door undercounter stainless 3 deg C Chemical Controls: -bleach sanitizer spray >100ppm as per test strips -used with paper towels -okay -reviewed Manual Dishwash Method: wash-rinse-sanitize with bleach >100ppm as per test strips -per Manual Wash signs posted General Sanitation good In-Use equipment -quick release parts taken apart -cleaned -and sanitized every 4 hours (minimum) -no signs of pests Professional pest control comes on a regular basis: yes