INSPECTION REPORT Health Protection TSTY-AQNSP9

PREMISES NAME Penguin Meat Supply		Tel: (604) 531-1447 Fax: (604) 531-2241
PREMISES ADDRESS 1 - 19195 33rd Ave Surrey, BC V3S 0L5		INSPECTION DATE August 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Penguin Meat Supply Ltd		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Open brining buckets of meat were stored directly under a wooden pallet on a higher shelf. 2) Ice scoop was stored directly on top of ice machine. Corrective Action(s): 1) Ensure all brining buckets are covered by the end of today. It is highly recommended that materials above these buckets be removed - wooden pallets may allow debris to fall into buckets. 2) Moved to clean packaging container during inspection. Ensure scoop is stored in a clean container, or on a hook. Do not store directly on ice machine, as the top of the machine was slightly dusty at time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Labels have faded from some preservative, spice and cure containers in the spice room. Ascorbate preservative container was not marked or labeled with contents. Corrective Action(s): Ensure all containers are clearly labeled with current contents by tomorrow (29th August 2017). Violation Score: 3

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

Comments

*General sanitation very good throughout premises. No evidence of pest issues observed. *Quat sanitizer available at 200ppm in spray bottles. Ensure sanitizer in dish sinks is also maintained at this level (staff currently mix using a pump-type dispenser, and fill sink using water tap). *All cooler temperatures at 4 C or lower. All freezer temperatures at -18 C or lower. *Main processing area at 6.5 C. *Shipping & receiving area at < 10 C. *Hand sinks (including in washrooms) are equipped with warm water, liquid soap and paper towels. Note: production room hand sink closest to receiving area was blocked up with a helmet, pens and knives during inspection. Majority of staff wash hands at three-compartment sink. Ensure hand sinks are kept clear of obstructions at all times - these are designated for handwashing use only. *Clean-in-place equipment is cleaned and sanitized on a daily basis, and/or between meat types. No change in processes outlined in sanitation plans. Items not in use at or near time of inspection appeared to be properly cleaned and sanitized. *Clean hickory chips are used for smoke production. *Meat hooks and other storage items are washed and sanitized on a routine basis. *No significant changes in meat suppliers. *Cooking, cure addition, cooling and other records are being kept routinely. Note: staff to forward samples of these records for last month to health department by next week for review (4th September 2017).