Fraser Health Authority



INSPECTION REPORT
Health Protection
KKIM-CNCQSF
PREMISES NAME
Triple A Fresh Produce		Tel: (604) 205-1775
Fax: (604) 205-1773
PREMISES ADDRESS
4362 Hastings St
Burnaby, BC V5C 2J9		INSPECTION DATE
January 23, 2023		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
- Chlorine sanitizer in bucket had no detectable chlorine. The solution was not made today as per the staff.
Corrective Action(s):
- Ensure to make a new sanitizer in the bucket every day. Staff made fresh sanitizer solution at the time of inspection and the sanitizer was measured at 200ppm chlorine.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
- Meat coolers (in the meat processing area) doors observed with stains.
- Boxes are stored along the whole strip of stairs leading up to the office.
Corrective Action(s):
- Clean & sanitize the doors.
- Remove the boxes from the stairs. Do not block the stairway.
Date to be corrected by: Today
Violation Score: 3

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

- Premises is a grocery store that also does raw meat processing & packaging.
- All coolers & display coolers at 4C or below except fruits display cooler which was measured at 8C - this is okay since there are only whole fruits/ no processed fruits.
- All handsinks (meat processing area & staff washroom) are fully equipped. Installing paper towel dispensers at each handwashing station is recommended.
- All freezers at -13C to -22C.
- Bleach sanitizer in spray bottle measured at 200ppm.
- Meat processing equipment (band saw and grinder) was in use at time of inspection. Ensure to clean them every 4 hours or more often with sanitizer when in continuous use.