INSPECTION REPORT Health Protection SDHI-CSDU49

PREMISES NAME Meat King		Tel: Fax:
PREMISES ADDRESS 104 - 13190 58A Ave Surrey, BC V3X 0E4		INSPECTION DATE June 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Singh Sandhu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open can of tomato sauce observed stored in the walk-in cooler. Staff voluntarily discarded the can of tomato sauce during inspection. Corrective Action(s): All food from opened cans must be transferred to food grade containers and into the walk-in cooler. Alternatively, any remaining foods from opened cans must be used immmediately or discarded. Leaving food in open metal cans can lead to metal leaching into the food. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -20'C - Sandwich preparation cooler at 2'C - Meat Display cooler #1 at 1'C - Display cooler #2 at 3'C - 2-door display freezer at -19'C - Hot-holding display observed off - no food stored in the unit - General sanitation is excellent during inspection - Two 3-compartment sinks available with drain plugs and QUATs sanitizer - QUATs sanitizer in spray bottle measured at 200 ppm QUATs concentration with test strip - Chemicals are stored away from food - All food is stored at least 6 inches off the floor and covered - No signs of pests during inspection - FOODSAFE Level 1 trained operator is available on site during inspection Notes: - Meat slicer is not in use. Operator mentioned they will be removing it off site - Thawing procedures discussed with staff. Ensure all meats are thawed in the walk-in cooler before being processed (or as per approved food safety plan) - Temperature logs are not maintained for coolers and freezers. Temperature log template was provided to staff during inspection - Staff on site (aside from operator) are NOT FOODSAFE Level 1 trained. Ensure at least one staff member on site applies for FOODSAFE Level 1 and submit proof of training to the health inspector within 2 business days (June 5, 2023) Please contact the health inspector for any questions or concerns.