INSPECTION REPORT Health Protection TCHN-C9BUJA

PREMISES NAME Fraserview Meats		Tel: (604) 599-8306 Fax:
PREMISES ADDRESS 114 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE December 2, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lovedeep Nain		NEXT INSPECTION DATE December 06, 2021
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Bleach sanitizer in spray bottle bleached ot test strips at start of inspection **Corrected during inspection** Operator diluted sanitizer during insepction to 100-200ppm. Bleach sanitizer can be mixed at a ratio of 1/2 tsp household unscented bleach to 1 L water 2. Bandsaw (Seafood) in back room observed to have wet food debris on the table of equipment. Food debris also appears to be caked into the grooves. Operator stated unit was used on weekends only. Corrective Action(s): 2. As per previous inspections, bandsaws are to be taken apart for cleaning and sanitizing every 2 hours after use to prevent excessive growth of bacteria. Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. REPEAT: Scoops were stored inside dry ingredient containers. 2. Bandsaws observed to have build up of food/meat debris. Operator stated saws were cleaned and sprayed down with bleach, but only broken down for sanitizing once a day. Corrective Action(s): 1. Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Correct by: immediately 2. As per previous inspections, bandsaws are to be taken apart for cleaning and sanitizing every 2 hours after use to prevent excessive growth of bacteria. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Walls of walk-in cooler, handles and doors observed to have build up of food debris/marinade 2. Bandsaw in back observed to have build up of raw meat; staff stated unit was for seafood only and used on weekends. Corrective Action(s): 1. Include areas in regular cleaning schedule. If unavailable, create checklist for staff to follow to ensure all areas have been cleaned and sanitized. Facility must be maintained in a clean and sanitary condition. Correct by: immediately 2. Saws need to be thoroughly cleaned every 4 hours. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Display counter (adjacent to Point of Sales): 1.2°C Display counter (long): 1.2°C Upright display (front, nearest point of sales): 3.1°C Upright display (front, middle freezer): -17.8°C Upright display (front, nearest entrance): -17.2°C Walk-in freezer: -11.4°C Walk-in cooler: 4.0°C Sanitation: Handsink equipped with hot/cold running water, liquid soap and paper towels 2 compartment sink on site Bleach sanitizer (spray bottles in front and back) measured to be ~200ppm General: Cooked food not observed on site, grill and oven in back not in use Overall sanitation of facility adequate No pest activity observed at time of inspection Operator is looking into having staff complete FoodSAFE level 1. Recommended to visit foodsafe.ca for online courses.