INSPECTION REPORT Health Protection TCHN-CSMR2Y

PREMISES NAME Costco Wholesale (Surrey) Meat		Tel: (604) 596-7435 Fax: (604) 596-4711
PREMISES ADDRESS 7423 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE June 9, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bronagh O'Hagan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ready to eat food products (grape tomoatoes, tortillas) observed to be stored directly next to raw meat (chicken) in Meat/Deli walk-in cooler. Corrective Action(s): Raw food is to be stored separate from ready-to-eat foods. Educate staff on importance of preventing contamination of food products. Correct by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *REPEAT* (Since Jun 2022) Following areas observed to have standing water. - Meat cutting room: beside handwashing station, behind tenderizer (Both corrected during inspection) - Deli cutting room: beside handwashing station, under 3 sink - Deli rotisserie ovens: beside central unit, floor drain appears clogged Corrective Action(s): Food production areas need to be cleaned regularly. Stagnant water may be a water/food/harbourage point for pests. Educate staff to clean areas throughout the day and not allow water to stagnate. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: Meat Cutting/Preparation room: 6.0°C Walk-in cooler: 0.2°C shared with Deli Floor cooler units: Meat display case (outside rotisserie area): 3.6°C Meat display case (outside department): 3.0°C M1 (Nearest Bakery): 3 - 4°C M1 (Middle unit): 0.9 - 4.0°C M1 (Nearest Deli): 1.1°C Deli Cutting/Preparation room (raw chicken): 8.0°C Cutting/Preparation room: 4.0°C Walk-in cooler: 0.2°C shared with Meat Blast chiller (American Panel): 1.3°C Floor cooler units: Deli display case (nearest CDS): 2.1°C Deli display case (nearest Deli): 2.8°C Rotisserie case: 60.1°C D5 1 (nearest Meat): D5 2 (nearest Deli): Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. QUATS at 3 compartment sink measured 200ppm in each department All meat cutting equipment wiped down and sanitized every 2 hours Equipment broken down nightly for thorough cleaning Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection