INSPECTION REPORT Health Protection JMAA-BESU6E

PREMISES NAME Fraserview Meats		Tel: (204) 480-4808 Fax:
PREMISES ADDRESS 7165 138th St Surrey, BC V3W 7T9		INSPECTION DATE August 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 20, 2019
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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Knives placed inside knife holder were in poor sanitary condition, with built-up grime and fat. 2. No quats sanitizer spray bottle available on-site / sanitizing pail. 3. A dirty cloth was noted under the table, soiled with debris. 3. Trays that were washed and sanitized were stacked on each other, trapping built-up water. All trays MUST be air-dried after being cleaned and sanitized. Corrective Action(s): 1. Knives and trays were re-washed and sanitized. Trays were placed on the sloped drying area (staggered for air-drying). 2. A container was designed as a 'sanitizing pail' to store cloths inside. It is essential that you exercise proper cleaning and sanitizing procedures according to your sanitation plan prescribed by Freshco Chalo. Violation Score: 15

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

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

Comments

Routine inspection conducted. The following was observed: Walk-in cooler at -1C Processing area at 8C Walk-in freezer at -27C Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels Three-compartment sink set up for proper cleaning and sanitizing. Drain plugs available Bandsaw was recently used today. Environmental Health Officer had requested that it be cleaned and sanitized it at time of inspection. ENSURE that the bandsaw is disassembled every 2-4 hours to be cleaned and sanitized (continuous use) or AFTER EACH USE (if you are finished with the machine for the day) Further discussion to be held with the manager regarding adequate space for cleaning and sanitizing. This includes the addition of air drying racks above the sink area, as the drying area may not be adequate for the amount of trays you have to air-dry in the facility.