Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-B2HRQ7
PREMISES NAME
Captain Meat & Poultry
Tel: (604) 765-3187
Fax:
PREMISES ADDRESS
124 - 13065 84th Ave
Surrey, BC V3V 0V5
INSPECTION DATE
July 9, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Captain Meat & Poultry Ltd.
NEXT INSPECTION DATE
July 11, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 3
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No bleach sanitizer solution was readily available for use during operation.
Corrective Action(s): Mix 1 oz bleach with 1 gallon of water. Sanitizer solution must be available for use during all hours of operation. Work surfaces must be washed and sanitized throughout the day, not just at the end of each day.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand washing station was missing paper towels.
Corrective Action(s): Ensure hand washing sink is always supplied with paper towels and liquid soap.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed staff washing hands with gloves on.
Corrective Action(s): Gloves must be removed and discarded for proper handwashing to occur. Change gloves in between each task, wash hands with hot soapy water, rinse, then dry with paper towels before putting on new gloves. Do not reuse gloves.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Ensure only small batches of meat and poultry are kept out at room temperature during processing. Only keep amounts that can be processed within 2 hours.
- Ensure three-compartment sink is sanitized before using to wash and sanitize equipment.
- Ensure meat grinder, band saw, and all knives and cutting boards are washed and sanitized frequently throughout the day, not just at the end of each day. **Wash and sanitized equipment every 2 hours, when staff go on break.

- Hand sink was supplied with hot and cold running water and liquid soap. **Paper towel must also be available at all times!
- Walk-in freezer temperature satisfactory
- Walk-in cooler temperature at 1C
- Food storage practices satisfactory
- Temperature records well maintained and up to date

**Email food safety plan and sanitation plan to Ying.Tan3@fraserhealth.ca by end of the week.