INSPECTION REPORT Health Protection JCHW-AT6QEJ

PREMISES NAME Al Salam Halal Meat		Tel: (604) 503-5223 Fax:
PREMISES ADDRESS 1103 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE November 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) R&S Quality Meat & Grocery Ltd		NEXT INSPECTION DATE November 20, 2017
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] 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): Meat slicer was found to have dried meat debris behind the sharpening guard. Corrective Action(s): Ensure meat slicer is properly disassembled for cleaning and sanitizing after each use or every 4 hours. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation: Shelving area had the following unlabelled items: 3 containers or dried black substance, 16 containers of dried flowers, and 26 containers of dried roots. The items were placed on hold and relocated to the back storage area. Corrective Action(s): All food items must come from approved sources and must be labelled to identify the contents. Items cannot be sold or removed from the facility until the hold has been removed by an Environmental Health Officer. Invoices and/or original packaging (if items are repackaged) of the items are required to determine items come from an approved source. Violation Score: 3

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

Comments

-Walk-in coolers were at 4C and 2C. -Front display cooler were at 5 to 6C - units were both going through defrost mode. -Upright coolers (customer area) were less than 4C. -Bank freezer was at -20C. -Upright freezer was at -23C. -Cleaning and sanitizing carried out in 2-compartment sink. Sink plugs present and bleach available. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle labelled and tested at 200ppm. -Meat saw and grinder sanitized every 4 hours and disassembled for cleaning and sanitizing at the end of the night. -Meat cutting surfaces sanitized every 2 to 4 hours. -Foods properly stored off the floor and protected from potential contamination. -General sanitation good at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.