INSPECTION REPORT Health Protection ABAI-AQYPY3

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 September 7, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ABAI-AQRULA of Aug-31-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (A) Only two drain plugs available, but there is two 2 compartment sinks on site. B) Noted several reusable wiping cloths being used to wipe cutting boards. Several cloths were hanging on hooks at the two compartment sink. C) Noted meat grinder that had ground beef still in it. Manager said unit is used once a day. )

Comments

- No flies noted in the premises or meat processing area at time of inspection. Professional pest control company reports reviewed on site. Premises may resume processing of meats. - ** Discussed issues of cross contamination between different types of meats. Ensure all surfaces and equipment are thoroughly washed and sanitized between different meat types - ** Discussed concerns of processing raw meats in non refrigerated space. Ensure all surfaces and equipment are thoroughly washed and sanitized every 4 hours. - Bean sprouts in open face cooler unit was supplemented with ice pack to ensure they stay at 4C or less on hot days. Do not fill sprouts over the max line of cooler unit. - Paper towels now used to wipe food contact surfaces. Ensure one spray bottle with 100ppm chlorine sanitizer solution is readily available in each food preparation area (ie. meat processing and vegetable repackaging area). - Only two drain plugs noted on site: --> As per previous inspection, two sets of drain plugs is needed for each two compartment sink (one in the meat processing area and one in the vegetable repackaging area). - Hand wash station was fully equipped with soap, paper towel and hot/cold running water. Do not obstruct the hand wash station during operation. --> Install an aerator on faucet of hand wash station - All foods were stored off the ground at time of inspection. - Lights above the food preparation area had improperly fitting covers that were held on with chains. --> Obtain properly fitting covers or sleeves/tubes for the lights. Ensure the lights adjacent to the food handling areas also have covers/sleeves/tubes. - Noted staff washroom opens into meat processing area: --> Install self closing device/hinges on the staff washroom door. - Required cleaning has been completed. Continue to maintain a high level of sanitation. - Back door was closed at time of inspection. - Most repairs/replacement has been completed to render surfaces smooth and washable. --> One set of racks noted in the upright two door cooler was still rusted. Some exposed wood still noted for tables in processing areas. Finish all surfaces so that they are smooth, non absorbent and washable.