INSPECTION REPORT Health Protection LQUN-B2CQUD

PREMISES NAME Meridian Meats (Oxford)		Tel: (604) 468-6328 Fax:
PREMISES ADDRESS 108 - 2020 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE July 4, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kevin McHugh		NEXT INSPECTION DATE July 16, 2018
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Yearly permit fees have not been paid for this year. The premises is operating without a valid decal. Provided store manager the outstanding permit fees letter. Corrective Action(s): Immediately pay the permit fees of $150. If the fees are not received within 10 working days, further enforcement action will occur with the issuance of fines and/or closure of the premises. **Correction date: July 16/18** Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard boxes and plastic display trays under the cutting tables have raw juices or sauces on them. This is not acceptable as these surfaces must be cleaned daily to remove food debris to prevent pest issues. Corrective Action(s): Relocate, reorganize, or place cardboard boxes of liners in a covered container that is cleanable. **Correction date: July 16/18** Violation Score: 3

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

Comments

A follow-up inspection was conducted, the following observations were made: - Cleaning of the mentioned areas has been done. Reviewed the proper steps and chemicals to use to clean with the store manager. Retrain staff on the use of washing all surfaces and equipment with soap (green solution) and hot water first, then finishing with sanitizer (pink solution). - All hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Pepperoni sticks at the front cash area is covered with a lid to protect from contamination. Tongs or a gloved hand should be used to dispense the sticks to customers. - Food sampling has been minimized and all staff trained on proper sampling techniques. - Plumber has ordered parts for the leaking sink. Once the parts arrive, this sink will be fixed. Contact our office when the sink is fixed, so a follow-up inspection can be conducted.