INSPECTION REPORT Health Protection KLIU-D4GUFR

PREMISES NAME Fisherman's Market (Regent)		Tel: (604) 568-0430 Fax: (604) 568-0540
PREMISES ADDRESS 4020 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE April 19, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 3 light covers and the ceiling vent grate (cover) is missing. Operator informed they are waiting on the light covers to be delivered, and the grate was recently removed to repair. Corrective Action(s): Replace light covers and vent cover asap. Date to be corrected by: 3 months - keep EHO updated. Send photos of repairs Violation Score: 1

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

Comments

Routine Temperature controls: > Walk-in cooler: 3C > Walk-in freezer: -20C > Display cooler: 2C > Chest freezer: -22C > Retail freezer: -19C General: > Running hot and cold water available. > Handwash station by cashier and staff washroom sink are supplied with liquid soap and paper towels. > 100ppm bleach solution available for surface sanitizing. > 2 compartment sink is being used for manual warewashing. Operator is knowledgeable with manual process - items are submerged in the sanitizer solution for approx. 15 minutes. > Shellfish tags are kept on site, kept for at least 90 days. > Ice machine is not in use. Food grade ice used for storing/displaying items is supplied by Albion Fisheries and Seven Seas. > No signs of pest activity at time of inspection. Facility is in the process of obtaining a UV light for flies. > General sanitation is excellent. Note: discussed with operator plans to convert 2 compartment sink into a 3 compartment sink as approved. > A barrier is to be installed in the middle of the 1 larger compartment > Splitters are to be added to both faucets so that each new compartment can receive hot and cold water simultaneously > 3rd compartment will be strictly for sanitizing. No longer need to use tupperware > There must be a plan in the future to properly redesign the dishwashing area to include a 3 compartment sink.