INSPECTION REPORT Health Protection AHEN-BHGSGV

PREMISES NAME Desi Meat Shop Ltd		Tel: (604) 501-2277 Fax:
PREMISES ADDRESS 106 - 13588 88th Ave Surrey, BC V3W 3K9		INSPECTION DATE October 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gulwarn Aujla		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer was not setup. Person in charge stated that they had it setup earlier however had emptied the contents. Prep. cutting board table was in use. Corrective Action(s): Person in charge setup 100 ppm chlorine sanitizer in a container and added a new wiping cloth into it during the inspection. Make sure 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) is setup during hours of operation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot running water was not accessible from the handsink near the band saw. Valve for hot running water was turned off. Corrective Action(s): Person in charge turned on the valve to enable access to hot running water. Make sure hands are washed with hot running water, liquid soap, and then dried with a single-use paper towel at the handsink. Do not turn off the valves. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A few empty and unused food storage containers were stored sideways in contact with the floor near the wall across from the 2-compartment at the time of inspection. Corrective Action(s): Person in charge placed the containers in the 2-compartment sink to rewash, rinse, sanitize, and air dry them. Make sure they are stored off the floor on a the designated clean shelving unit after they have been air dried. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Feedback was provided over email in February 2019 and again during the inspection regarding the changes required to the food safety plan before it can be health approved. Corrective Action(s): Revise the food safety plans specific to raw meat and ready-to-eat meat food products to address the feedback and resubmit them to the district Environmental Health Officer of Fraser Health; Correct by November 24, 2019. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: A revised sanitation plan has not been provided. Feedback to the previously submitted sanitation plan was provided in February 2019. Corrective Action(s): Please address the changes required to the sanitation plan and resubmit it to the district Environmental Health Officer for Health approval; Correct by November 24, 2019. Violation Score: 1

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

Comments

2-compartment sink was supplied with hot and cold running water and was equipped with a drain plug. Bleach was available on-site. Procedures to setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) were reviewed. Handsink in the washroom was adequately supplied with liquid soap, hot and cold running water, and paper towels. Person-in-charge stated that they had replaced the previous cutting board. It was reviewed that the band saw must be cleaned, sanitized, and air dried at least every 4 hours between use and after final use each day. No signs of recent pest activity were present at the time of inspection. Walk-in-cooler and three display coolers were at or below 4 degrees C (3 degrees C, 0 degrees C, 0.1 degrees C, and 3.9 degrees C respectively). Upright cooler was unplugged and empty of meat. Make sure it is maintained at or below 4 degrees C prior to using it for food storage. Both chest freezers were at or below -18 degrees C. Person-in-charge stated that they would defrost one of the chest freezers to remove ice buildup this weekend. Ready-to-eat meat (achar) was stored on the second shelf of the walk-in-cooler. Above this shelving unit, yogurt from approved sources and marinades (without any raw meat) are stored. Raw meat was stored on the lowest shelving unit. Person-in-charge stated that that they use separate tongs to handle the ready-to-eat meat from the raw meat to prevent cross-contamination. Invoices were checked for the raw meat. Suppliers included: 2-Sisters Poultry, South Seas Enterprises LTD., Walia Foods, and Shams Halal Meat. Person in charge stated that they obtain the ready-to-eat meat (achar) from Diamond Sweets and Restaurant. Please provide a copy of the receipt or invoice to the district Environmental Health Officer of Fraser Health for review by November 7, 2019. Please contact the district Environmental Health Officer if you have any questions (business card was provided).