INSPECTION REPORT Health Protection ABAI-AVR273

PREMISES NAME Triple A Fresh Produce		Tel: (604) 205-1775 Fax: (604) 205-1773
PREMISES ADDRESS 4362 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE February 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 08, 2018
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted plastic wrap packaged mushrooms and cut squash in cooler unit at 10C. Operator said the produce is put in this fridge (ie. lettuce) so it does not get too cold. Explained that mushrooms wrapped in plastic (ie anaerobic conditions) require refrigeration at 4C or less and any cut produce such as the squash. Corrective Action(s): Do not prepack mushrooms or store any plastic packaged mushrooms (ie. anaerobic conditions) in cooler unit at 4C or less. Other option is to use aerated containers or packaging material (ie contains holes). Do not store cut produce at above 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A) Only one drain plug available. There are two ware washing sinks available (one for meat and one for produce), therefore there should be 2 sets of drain plugs (4 in total) available. No bleach readily available in processing area. Staff obtained from somewhere else in the premises. B) Noted meat grinder and band saw had food debris on it. Staff said she used the items in the morning. These items do not appear to be used throughout the day. Corrective Action(s): A) Obtain drain plugs and ensure bleach is readily available for ware washing.100ppm chlorine sanitizer should also be made up and available on hand for sanitizing food contact surfaces routinely throughout the day. A follow up inspection will be conducted within 2 business days. B) Ensure food equipment is taken apart and thoroughly washed and sanitized after each use. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Access to hand wash station in repackaging area was blocked with a stand and there were several items placed in the sink. Paper towel dispenser was broken and the rolls of paper towel was behind the meat grinder where it was not conveniently accessible. There was no hand soap available at the hand sink either. Corrective Action(s): Ensure hand wash stations are fully equipped with all ancillary equipment readily available. Do not obstruct/block hand sinks. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted the staff washroom door open into the meat processing area. B) Noted a packaged of salted cod and a package of yellow croaker fish open for customers to take themselves. C) Noted some foods/boxes of food stored on the ground Corrective Action(s): A) Obtain and install a self closing device/hinge to keep the washroom door that opens into the meat processing area closed at all times B) Ensure all foods intended for dispensing of the customer are protected from all items (ie.individually wrapped only in the case of perishable fish). C) Keep all foods/items stored off the ground Violation Score: 9

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

Comments

- All other coolers with perishable foods were at 4C or less, freezers - 18C to -24C - General sanitation satisfactory. No obvious signs of pest activity noted. Back door to processing area was closed at time of inspection. - All foods appeared to be from approved sources at time of inspection.