INSPECTION REPORT Health Protection JMAA-BGCSNG

PREMISES NAME Best Quality Meat Shop		Tel: (604) 543-8838 Fax:
PREMISES ADDRESS 103 - 6955 128th St Surrey, BC V3W 1A4		INSPECTION DATE September 25, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jagmeet Mann		NEXT INSPECTION DATE September 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No bleach sanitizing pail available on-site. 2. Cutting boards / cutting table were in poor sanitary condition. 3. Used knives with meat and blood were placed directly on the magnetic knife holder. 4. Meat bandsaw in poor sanitary condition. Employee states that it is only cleaned and sanitized at the end of the day / between different meats. Corrective Action(s): 1. 200 ppm bleach sanitizing pail was made. Cutting boards were scrubbed and sanitized with the bleach sanitizing pail. 2. Used knives were removed from the knife holder. The knives were washed and sanitized in the two-compartment sink. 3. Bandsaw cleaned-in-place at time of inspection. NOTE: EHO had to remind the staff member to clean the knives with soap and water FIRST before putting it in a bleach solution. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: 1. REPEAT VIOLATION. Rags once again were observed to be hanging on the display coolers. Rags had blood smears on them. 2. Worker's apron is contaminated with blood smears. It is evident that the apron was being used to "wipe down" the hands. Corrective Action(s): 1. Rags were removed and discarded. 2. Apron was removed and replaced with a new one. DO NOT wipe your hands on the aprons. Proper hand washing is the only acceptable method to remove grime and debris from your hands - NOT RAGS nor your APRON. Violation Score:

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: 1. Duct tape used to "seal" cracked doors in left display cooler. 2. Tiling in your dishpit is breaking apart, including the corners to the right of the screen door. Corrective Action(s): Repair / replace the cracked doors. Do not use duct tape. Replace tiling in your dishpit. Date to be corrected by: 1 month Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lamb was being "defrosted" in a bucket of water, left ~2 hours ago. The bucket of water was not changed. Corrective Action(s): Lamb placed into cooler. You must defrost your lamb using the following methods: 1. Under cold running water or immersed in cold water, changed every 30 minutes 2. Inside the walk-in cooler Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: House flies observed inside the building. Front door was open. Corrective Action(s): Keep front door closed. Do not leave meat products outside unless you are working with them. Date to be corrected by: Now and ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas of the facility that require further cleaning: 1. Underneath the two-compartment sink. 2. Throughout the walls and all shelving of the walk-in cooler. 3. The drying rack above the dish-pit. Corrective Action(s): Clean aforementioned areas. You must regularly clean out grease/grime to maintain your facility in good sanitary condition. Violation Score: 9

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

Comments

Routine inspection conducted. Significant improvements need to be made to the sanitary practices of the facility. CORRECTION ORDER ISSUED FOR REPEAT VIOLATIONS. Temperatures: Display coolers at 4C, walk-in cooler at 5C (keep door closed when not in use), stand-up freezer -12C, chest freezers at -18C or less Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels Two-compartment sink available for ware-washing Meat products / receipts will be audited with the owner at the follow-up inspection Please read through the infractions carefully. Contact the health inspector if you have any questions or concerns.