INSPECTION REPORT Health Protection NTSD-CSUQUS

PREMISES NAME Fraserview Meats		Tel: (604) 372-4840 Fax:
PREMISES ADDRESS 101 - 19188 72nd Ave Surrey, BC V4N 6L1		INSPECTION DATE June 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sav Enterprises Ltd.		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- General sanitation is good at the time of inspection. Temperature for cold units meet requirements and was: - Walk-in cooler at 3.6C. - Front line cooler at 4C. - Front cooler by cash register at 3.3C. - Front freezers ranged from -18C to -34C. - Back chest freezers ranged from -18C to -24C. - Thermometers for cold units - available. - Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Surface/Bleach sanitizer spray bottle at 200ppm. Note: Meat cutting table and meat saw/grinder sanitized every 2 to 4 hours. - 3- compartment sink - satisfactory. Note: A meat grinder stored in the walk-in cooler. Thorough cleaning carried out at the end of the night. - Food storage practices good at the time of inspection. Invoices are available. - No signs of pests noted at the time of inspection. - Washroom clean; handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. Recommendations: - Single use containers must be stored in a sanitary manner not in the staff washroom. - If equipment is not in use, it has to be removed from the premise. If equipment will be used for preparation, then must be stored in a sanitary manner and off the floor (a deli slicer noted in the staff washroom under the hand washing sink.) - Bare-wood shelf should be sealed (must be easy to clean and sanitize).