INSPECTION REPORT Health Protection JMAA-B4JVN5

PREMISES NAME GB Foods & Sherlocks Imports		Tel: (604) 593-2123 Fax: (604) 593-2099
PREMISES ADDRESS 13369 72nd Ave Surrey, BC V3W 2N5		INSPECTION DATE September 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Bradshaw		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packaged cheese products were initially at 7C inside display cooler. Corrective Action(s): Operator adjusted cooler from "level 2" to "level 5", resulting in an ambient temperature of 4C. According to temperature logs this morning, temperature was at less than 4C. Ensure that all packaged cheese products are kept at 4C or below. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted of food processor for meat and pies. Area is generally well-lit and maintained in good sanitary condition. The following observations were made: 1. Temperatures - Walk-in meat cooler at 3C - Walk-in freezers at -18C or below - Store display freezers at -18C or below - Cheese display cooler at 2C (after adjustment) - Display cooler for pies at front service counter at 4C. Pies are microwaved if requested from customer, and served on single-use plates / knives - Temperature logs present and up-to-date - Meats were drying in meat cooler at time of inspection at approximately 2-3C. Meats will be vacuum packed after the drying process is complete - Recently prepared meat pies were cooling on cooling racks at time of inspection. Temperature: ~28C 2. Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in food preparation area and restroom - Food handlers wear hair nets - 200 ppm chlorine residual bleach solution available in spray bottles - 3-compartment sink present with drain valves. Operator aware of proper 3-compartment sanitizing method - Mixers, pots, meat grinders, bandsaw, and work surfaces maintained in good sanitary condition. Bandsaw rarely used since meat supplier pre-cuts the meat 3. Storage - Bulk storage items securely inside food-grade bins - All food items kept at least 6" off the floor - Food products are vacuum sealed / protected from contamination 4. Administrative - Permit posted and up-to-date - Operator has FoodSafe 1 5. Store - Store area is well organized - No expired goods present on premise - Almond cake in cheese cooker was beyond best before date. This is sellable, as long as the status of the food (past best before date) clearly indicated to the customer 6. Other - Update health inspector before installation of walk-in freezer with revised floor plan layout

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B4JVN5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: All items and ingredients on premise meet the BC Trans Fat Requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment