INSPECTION REPORT Health Protection MTRG-B8NR57

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 592-2951 Fax:
PREMISES ADDRESS 137 - 8166 128th St Surrey, BC V3W 1R1		INSPECTION DATE January 22, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Balbir Singh Garcha		NEXT INSPECTION DATE June 24, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer solution (bleach solution) was made too strong. Staff corrected during time of inspection and chlorine sanitizer solution (bleach solution) was diluted to 100ppm - 200ppm Corrective Action(s): - All staff must know how to make proper sanitizer solution - 1 tablespoon (15mL) of bleach to 1 gallon of water OR - 1.2 teaspoon (2.5mL) of bleach to 1 L of water Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Handwashing station by meat processing area lacking paper towels 2. Staff washroom lacking paper towels Both corrected during time of inspection Corrective Action(s): ALL HANDWASHING STATIONS MUST BE EQUIPPED WITH HOT/COLD RUNNING WATER, LIQUID SOAP AND PAPER TOWELS AT ALL TIMES! - Failure to comply will lead to further enforcement action Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ready to Eat Foods were stored in display cooler by raw protein (goat) - All ready to eat foods were stored in containers except for chicken sausages - Staff used plastic wrap to cover up Ready to Eat chicken sausage - Staff moved goat to other side of display cooler Corrective Action(s): - Ensure that Ready to Eat foods are separated from raw proteins that are meant to be cooked. - Cover all Ready to Eat foods and have a clear separation such as a partition/ barrier installed Correct by 1 week - Cross contamination can occur between Ready to Eat foods and raw foods if no care is taken to separate the two Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following surfaces had spice/ marinade build up: 1. Shelving in walk-in cooler, handles outside of walk-in cooler 2. Wall surface and shelving by rotisserie oven Corrective Action(s): - Ensure to focus on all contact surfaces and wipe down, clean and sanitize all contact surfaces. - Facility must be maintained in sanitary condition Correct in 1 day Violation Score: 3

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

Comments

Routine inspection conducted. - All temperatures meet heath requirements: * Walk in cooler at 4C * Display coolers at 4C or below (all new display coolers) * Display freezers at -15C * No hot holding during time of inspection - All foods kept covered/ wrapped in display coolers - No evidence of pests detected during time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-B8NR57
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: 0.17 hour Specific comments: No oils/ fats used on-site.
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