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 TAKENFOOD 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).