INSPECTION REPORT Health Protection JCHW-B8QQ4P

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 24, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaskirat Singh Heer		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both bleach pails were too strong and resulted in the test strip bleaching out. Corrective Action(s): Bleach sanitizer is to be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach in excessive levels may be toxic for humans. Bleach was emptied and prepared at 100ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Carpet was placed in front of the 3-compartment sink. Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Carpet does not meet these requirements. Carpet was removed at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Front coolers were at 4C (currently undergoing defrost mode). -Chest freezer was at -20C. -Upright freezers were at -18C. -No hot holding of chicken at the time of inspection. -3-compartment sink was prepared with 100ppm bleach at the time of inspection. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Cloth towel dispensers have been replaced with paper towel dispensers. -Rotisserie oven was found to be clean and well maintained. -Meat cutting, grinding equipment, and cutting table sanitized every 3 hours (equipment and food contact surfaces must be sanitized at least every 4 hours). Deep cleaning and sanitizing carried out at the end of the night. -Food stored off the floor and covered. Ready-to-eat and raw foods properly separated to prevent potential cross contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8QQ4P
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Facility does not use margarine -Oil is trans fat free -Other foods meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment