INSPECTION REPORT Health Protection NTSD-CXBRV6

PREMISES NAME Fraserview Meats		Tel: (604) 372-2900 Fax:
PREMISES ADDRESS 112 - 6377 168th St Surrey, BC V3S 3Y2		INSPECTION DATE November 6, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rajeev Sandhu		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple dirty knives stored and washed in the front handwashing sink at the time of inspection. Corrective Action(s): Ensure that all utensils and equipment cleaned and sanitized properly (in 3-compartment sink). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Food plastic bags stored in the staff washroom at the time of inspection. - Flies sticky trap with flies noted at the back/prep. area of the unit. Corrective Action(s): - Today. Remove this bags from the washroom and store in a sanitary manner. - Remove the sticky trap; if you have issues with pests contact your professional pests service provider. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris accumulation noted under shelves, prep.tables, behind the oven, on the floor/corners (walk-in cooler, front and back area of the unit). Some debris observed on the walls. Corrective Action(s): Today. Start deep cleaning of the premise. Violation Score: 9

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

Comments

- General sanitation - acceptable but required improvement (see violation sections). - All hand-sinks supplied with hot/cold running water, liquid soap, and single use paper towels. -Walk in cooler: 2.2 deg C. -Walk in freezer: -18.8 deg C. -All meat display coolers < 4 C. -Thermometers available. -Dry storage area - satisfactory but required improvement. -3 compartment sink with bleach available on site to sanitize. - Surface bleach spray sanitizer at 100 ppm chlorine residual. -No signs of pests.