Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-BECSCT
PREMISES NAME
Captain Meat & Poultry
Tel: (604) 765-3187
Fax:
PREMISES ADDRESS
124 - 13065 84th Ave
Surrey, BC V3V 0V5
INSPECTION DATE
July 23, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Captain Meat & Poultry Ltd.
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 14
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand washing station was missing paper towels.
Corrective Action(s): Ensure hand washing station is always supplied with liquid soap, and paper towels.
Corrected at time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Bleach sanitizer solution in spray bottle was too strong.
Corrective Action(s): Mix only 1 tsp of bleach with 1 litre of water for proper concentrations. Ensure sanitizer solution is always available for use during processing.
Correct by: Immediately.
Violation Score: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: A written food safety plan still needs to be submitted.
Corrective Action(s): Email food safety plan to Ying.Tan3@fraserhealth.ca
Correct by: 1 week
Violation Score: 3

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: A written sanitation plan still needs to be submitted.
Corrective Action(s): Email sanitation plan to Ying.Tan3@fraserhealth.ca
Correct by: 1 week
Violation Score: 3

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

- Hand washing sink was equipped with liquid soap and had hot and cold running water.
- Bleach available for sanitizing surfaces. Ensure to use proper mixing instructions.
- Walk-in cooler at 3C
- Walk-in freezer temperature satisfactory
- Meat processing occurring at time of inspection - ensure processing does not exceed 2 hours at room temperature.
- Meat grinder and band saw in use at time of inspection - ensure equipment is disassembled and completely cleaned and sanitized every 4 hours at a minimum.
- Note that repeat violations may result in further enforcement action(s).