INSPECTION REPORT Health Protection ECAO-AZHNWB

PREMISES NAME Al Salam Halal Meat		Tel: (604) 759-1138 Fax:
PREMISES ADDRESS 6953 Kingsway Burnaby, BC V5E 1E5		INSPECTION DATE June 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Al Salam Halal Meat Ltd		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Meat cutting handsink has no singly dispensed soap again -this wsa cited in the previous routine inspection Corrective Action(s): All handsinks must be properly stocked: Such as paper towels dispensed, pumped soap, hot/cold water and clear for use NOTE: repeat infractions will require increased enforcement such as ticketing Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooler flaps in downstairs washroom are moldy and the compressor fan is dirty Corrective Action(s): Clean and disinfect Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One wire rack upstairs has lowest level too close to the ground Some dates missing for daily temperature log sheets Corrective Action(s): Increase lowest level >15cm off the ground to facilitate cleaning underneath Daily temperature logs must be maintained for all refrigerator units Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C Chemical Controls: -Reviewed manual dishwash method with operator -wash-rinse-sanitize with bleach >100ppm chlorine residual as per your test strips -reference dishwash signs posted Sanitizer bleach bottle >100ppm -used with singly used towels -OK General Sanitation pass In-Use Utensils: meat slicer/cutter are cleaned and sanitized every 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -Ceiling sticky tape for flies and sticky boards for rodents in use throughout premise Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Notes: -recommend the use of hair nets for hair control -the average person loses 40 hairs per day -plastic bags in use for the meats put on the scale -floors in the meat cutting area general sanitation okay