Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHY-CRJR5X
PREMISES NAME
Penguin Meat Supply		Tel: (604) 531-1447
Fax: (604) 531-2241
PREMISES ADDRESS
1 - 19195 33rd Ave
Surrey, BC V3S 0L5		INSPECTION DATE
May 5, 2023		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Penguin Meat Supply Ltd		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # JCHY-CRHU28 of May-04-2023
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Meat slicer in the Packaging Area observed to have built-up of food debris along and underneath the guard.
Correction: Clean and sanitized the aformentioned item. Corrected by: May 5, 2023.
Comments

Follow-up Inspection Conducted Today for report#JCHY-CRHU28.
All violations in report#JCHY-CRHU28 have been corrected.
-Meat slicer observed to be in sanitary condition in the Packaging Area.
-Packaging Area Staff informed that the food contact surfaces and meat slicer in the Packaging Area is sanitized using damp cloth soaked in QUATs solution. Ensure that QUATs sanitizer bucket is readily available at the PAckaging Area and wiping cloth fully submerge in solution when not in use. QUATs sanitizer buckets should be changed every 2 hours. QUATs sanitizer bucket measured at 200ppm.
-Sausage Area Staff informed that the sausage are cooked to a internal temperature of 165F. Sausage Area Staff informed that at end of operation the equipment and area is rinsed with portable water followed by degreaser and then hosed down with QUATs until air dry. QUATs hose measured at 200ppm.
-No frozen raw meat observed to be thawing in the Production Area.

Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels.

NOTE: Change location/address of all packaging labels. Ensure flashlight is available for staff to ensure that hard to reach areas on the meat slicer can be seen when cleaning.