INSPECTION REPORT Health Protection ZDER-B3FVPF

PREMISES NAME Garcha Bros Meat Shop #6		Tel: (604) 553-3585 Fax:
PREMISES ADDRESS 7615 6th St Burnaby, BC V3N 3M6		INSPECTION DATE August 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 10, 2018
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -Glass & multi-surface cleaner solution in labelled bottle noted at front service area. 1. No sanitizer available at front service area 2. Meat grinder and slicer sanitized at end of day. 3. Meat processing table sanitized at end of day and between chicken and goat products Corrective Action(s): Ensure all food contact surfaces including all surfaces handled by food handler's hands to prevent contamination of surfaces and other foods. Ensure sanitizer (200 ppm QUATS) and a clean cloth is available at all work stations including the customer service area. Cleaners are used for cleaning. Sanitizers are used for sanitizing (killing germs) Both are required to maintain a sanitary premise. Review sanitizing practices with staff. Correction date: immediately Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Watched staff member handle raw chicken with gloves wipe gloves on paper towel then handle food for customer. When handling money the gloves were removed. After the customer left the removed gloves were put back on and food handler went back to process more chicken. -Front garbage by handsink has one paper towel in it. Corrective Action(s): Proper handwashing must be done before and after a task involving food and money. All gloves onsite are single use disposable non-latex gloves. All food handlers must start their shift by washing their hands with hot & cold water, liquid soap and paper towel at a handsink followed by grabbing a new pair of disposable gloves and commencing work with food. If a customer requires assistance then the original gloves must be removed, hands washed and new gloves put on to assist customers. After service gloves may be removed to handle money. Once the customer is gone the food handler must wash their hands again and get a new pair of gloves and commence with work. Handwashing and new gloves must occur at the start and end of a shift, before and after a break, after using the toilet, taking out the garbage etc. Review proper handwashing practices with staff. Correction date: Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 2 unlabelled bottle noted at back processing area. Corrective Action(s): Ensure all bottles and containers are labelled with its contents - chemical (bleach, QUATS, cleaner), water, etc. Correction date: 1 day Violation Score: 3

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

Comments

Routine: - Coolers were 4 C or colder - Freezer was - 16 C - Hand sinks and staff washroom supplied with liquid soap, paper towel, hot and cold water - Sanitizer was 200 ppm QUATS - Chlorine bleach is also on site ( do not mix with QUATS sanitizer) - No signs of pest activity noted during inspection