INSPECTION REPORT Health Protection ALUI-BHLTTR

PREMISES NAME 2 Sisters Poultry & Meat Ltd.		Tel: (604) 760-2120 Fax:
PREMISES ADDRESS 5253 168th St Surrey, BC V5S 0L2		INSPECTION DATE November 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Buta Uppal		NEXT INSPECTION DATE November 13, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap dispenser at one of the handwash stations. Corrective Action(s): Install a liquid handsoap dispenser immediately. In the mean time staff will need to use one of the other handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Some meat products in walk in freezer were found on the floor and out of their boxes. Corrective Action(s): All meats must be off the floor. Organize your walk in freezer as it is too full. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Large areas of pooled water found throughout the raw meat processing area 2) Meat debris found on floors throughout processing area Corrective Action(s): Operator indicated that floors are routinely sprayed/washed. Ensure that all water is pushed into the floor drains and that floors do not have pooled water, as this leads to unsanitary conditions. Ensure staff are cleaning meat debris regularly off the floor. Correct by: Immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Pipe from mop sink drain is missing. Currently, mop sink is draining directly onto the drain. Corrective Action(s): Get pipe for mop sink drain so that it connects directly into the plumbing fixture (there should not be any open air gap). Correct by: today Violation Score: 1 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Some staff are wearing jewellry on their hands/wrists while handling meat. Corrective Action(s): Please ensure the following: 1) No jewellry is permitted over the gloves (they must be fully contained underneath the glove) as this can contaminate the meat. 2) Staff must always have hair net and beard nets on when in the procssing room. 3) staff must always have clean boots (provided by the premises) when in the processing room so that dirt/debris is not tracked in. Correct by: Ongoing Violation Score: 3

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

Comments

Routine inspection of meat processing plant that distributes within BC only. Raw poultry and raw meat products (lamb, beef, pork) are purchased from large suppliers and then custom sliced, repackaged and distributed locally. No slaughtering permitted. No marinating of meats is done/permitted at this location. Meats are also stored at Cloverdale Cold Storage, according to the operator. There are 3 three comp sinks and 1 handwash sink. One of the three compartment sinks to be used for handwashing only. The other two 3 compartment sinks are used for utensil (knives) and equipment washing. All large equipment is originally from the other 2 Sisters Poultry location in Burnaby. Meat Slicer, dicer, and bandsaw have parts that can be taken off and washed/rinsed/sanitized in the 3 compartment sink. The meat converyor belt machine is wash/sanitize in place. The sanitizer is a chlorine sanitizer, and was at 100 ppm chlorine residual. Walk in freezer: -16 deg C Walk in cooler 1.3 deg C Bleach buckets are all at 100 ppm chlorine residual. As discussed, use towels/rags in these buckets. Do not use paper towels with them. Meat processing area at 7 deg C (~45 deg F), raw chicken was probed to be at 2 deg C. As discussed, if processing area is at >4 deg C/40 deg F, then meat must all be processed in less than 2 hours before being placed inside the walk in cooler. Staff member on site has FoodSafe level 1 No signs of pests