INSPECTION REPORT Health Protection ALUI-BEW2FY

PREMISES NAME M&M Food Market #523		Tel: (905) 465-6325 Fax:
PREMISES ADDRESS 117 - 17433 No 10 Hwy Surrey, BC V3S 2X6		INSPECTION DATE August 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) M&M Meat Shops		NEXT INSPECTION DATE 12 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat surface sanitizer spray was at 50 ppm QUATS residual concentration. Corrective Action(s): As discussed, quat sanitizer spray must be at 200 ppm QUATS concentration. Staff member re-made the bottle and it was tested to be at 200 ppm QUATS. Ensure to obtain test strips for your sanitizer so that staff can check to ensure concentration of sanitizer in spray bottle and in sink (when washing dishes) is at 200 ppm. Violation Score: 5

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

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

Comments

Routine inspection conducted -All freezers at -18 deg C or less -Small undercounter cooler (in the back room) for samples is @ 3 deg C. -Temp. logs available (temps taken 3x daily) -Premises samples food items (pre-cooked frozen meats/foods no raw products) on Fridays-Sundays. All samples are cooked from frozen in the oven in the back room, and then brought out to a frying pan in the main area to be kept warm. All samples are discarded after 2 hours, as per food safety plan. Samples are not cooked in the pan as there is no commercial ventilation and any grease/smoke vapors produced must be filtered through a commercial ventilation system. At time of inspection, there were no samples being provided. The staff member who has FOODSAFE was not on site. As discussed, when samples are being made, there must be someone with FOODSAFE present. -Hand sink at sampling area has hot/cold running water, liquid soap, and paper towels. -Back room has handsink & 3 comp sink. Ensure to follow the 3 compartment sink method (ie. dirty dishes in first compartment are washed with soap and water, then they are rinsed with water in the middle compartment, and then submerged in the quat sanitizer in the 3rd per manufacturer's directions, and then air dried). -General sanitation excellent -No signs of pests