INSPECTION REPORT Health Protection YLUU-CG5S2S

PREMISES NAME Captain Foods Ltd		Tel: (604) 503-4009 Fax:
PREMISES ADDRESS 8288 124th St Surrey, BC V3W 3X9		INSPECTION DATE July 8, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hargarvir Chhokar		NEXT INSPECTION DATE July 15, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Repeat Violation - Deep gashes, food stains and food debris observed on the cutting boards and the conveyer belts. Corrective Action(s): - Cutting boards need resurfacing or replacement. Brush the cutting board before sanitizing by the end of the day. - Conveyer belts need a good cleaning. Only power washing won't solve the problem. Date to be corrected by: July 15, 2022 Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - No 100ppm bleach available for sanitizing knives or other equipment. Instruction given again on how to make 100ppm bleach. Corrective Action(s): - Contact chemical providers such as Ecolab or Steritech, to install a wall-mounted dispensing system. It will encourage food operastors to properly clean and sanitize the facility. Date to be corrected by: July 15, 2022 Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Food tubs sitting on the same color tubs off floor in the meat processing room. However, no marks on the tubs to tell which ones are designed to be used as storage purposes. Corrective Action(s): - Prepare red tubs to put on the floor, the blue ones for food storage. - Continue looking for the heavy duty shelving units. Date to be corected by: July 15, 2022 Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Total 15 workers onsite. - Both the owners' FOOD SAFE certificate expired. - No proof of other food handlers valid certificate. Corrective Action(s): - Register for the FOODSAFE training program if certificate expired or if unable to present certificate. Violation Score:

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # YLUU-CFUS3D of Jun-29-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Meat chopping boards with deep gashes and food stains were not easily cleaned and sanitized. - Severe food stains on meat conveyer belts observed. - Knives on the magnetic strips had food debris on. Correction: - Either replace the chopping boards or resurface them. - Scrub the conveyer belts vigorously with soap by the end of business day, or replace the belts if it's hard to clean the food stains. - Only cleaned and sanitized knives put on the magnetic strips. Magnet strips need daily cleaning too. Date to be corrected by: July 08, 2022 Code 402 noted on Routine inspection # YLUU-CFUS3D of Jun-29-2022 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: - Both hand sinks in satff room upstairs and the meat processing rooms had no paper towel stocked. 15 food handling Staff had never been required to wash hands prior to work in the mewat processing room. Correction: - Set a rule to the staff: the first thing to do is that every one has to wash hands properly before put gloves on and satrt to work. Date to be corrected by: July 8, 2022

Comments

Follow up inspection with the presence of the owner Gary. Some violations have been corrected, some are not. - No large flies observed inside the facility. No dirty meat bins sitting outside of the building. - Owner declared they use bleach sanitizing the equipment in 3rd compartment of the 3-compartment sink, however, bleach not detected. Once again, Instruction given on how to make 100ppm bleach. - Hand wash sinks and washroom were fully equipped with hand soap, paper towel and hot/cold running water. - No food debris observed on the walls and ceilings. - Food tubs were stored off floor in the meat processing room, however, tubs need to be marked for different functions. See violation.