INSPECTION REPORT Health Protection DSOG-ANZQ2C

PREMISES NAME Captain Meat & Poultry		Tel: (604) 765-3187 Fax:
PREMISES ADDRESS 124 - 13065 84th Ave Surrey, BC V3V 0V5		INSPECTION DATE July 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Captain Meat & Poultry Ltd.		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizing compartment of the 3 compartment sink was filled with dirty water from handling raw meats. Corrective Action(s): Drain this sanitizing compartment and sanitize with 100 ppm chlorine solution. This compartment is designated for sanitizing purposes only. Do not store dirty dishware, equipment, other food contact surfaces inside this compartment. The operator was provided with the Fraser Health manual dishwashing procedure sign. Please post this at the 3 compartment sink area and ensure to follow the proper manual dishwashing procedure. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no paper towels inside the paper towel dispenser. Corrective Action(s): The operator provided paper towels. Ensure to have paper towels available at all times for handwashing. Date to be corrected: Immediately. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Showed evidence of improper handwashing. Two employees washed their gloves with only water after touching non food contact surfaces and proceeded to handle raw meats wearing the same gloves. Corrective Action(s): All employees must wash hands thoroughly with warm water, soap, and paper towels. Gloves are not substitute for handwashing and must be changed after touching non food contact surfaces (ie. using washroom, handling boxes). Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple raw meats stored in boxes directly on the floor. 2) Raw meats in containers were not covered with proper lids. Corrective Action(s): 1) Store all boxes of meat at least 6 inches off the floor. Use wooden crates. 2) Cover all raw meats with proper lids. Date to be corrected: Immediately. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Frozen meats were stored in the walk in freezer at -10C. The meats were still frozen and in good condition. The operator informed that the freezer is on defrost mode. Corrective Action(s): Keep monitoring the freezer and ensure that the freezer maintains temperature of < or = -18C at all times. Date to be corrected: Immediately. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The mop basin is clogged. There was standing dirty water inside the basin. The operator stated that the grease trap is clogged and he has called for servicing. Corrective Action(s): Unclog the basin and ensure there is adequate drainage. Date to be corrected: Today. Violation Score: 3

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

Comments

Meat processing facility: - General sanitation is satisfactory. - Walk in cooler < or = to 4C. - Walk in freezer at -10. - The carcasses processing area is at room temperature. Ensure that all raw meats are processed within 2 hours. If raw meats pass the 2 hours processing time, discard the meats. - Three compartment sink available for manual dishwashing. Bleach solution available at 100 ppm sanitizer. - Surface sanitizer available in spray bottle at 100 ppm chlorine solution. - Dry storage area is satisfactory. - No signs of pest activity. - FOODSAFE certified staff. Make copies of all FOODSAFE certificates on site and available for review by the health inspector. Note: You must have a copy of the Food Safety Plan available on site for review. You must have a copy of the Sanitation Plan available on site for review. You must begin a temperature log for the cooler and freezer. Keep the temperature logs for min three months and make available for review by the health inspector. Template was provided to the operator. You must begin a time log for the processing area. Keep the time log on site and make available for review by the health inspector.