INSPECTION REPORT Health Protection JCHW-BLKT3Z

PREMISES NAME Garcha Bros Meat Shop		Tel: (604) 780-4180 Fax:
PREMISES ADDRESS 11 - 13767 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 7, 2020	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Jaskirat Singh Heer		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken on top level of hot holding unit was at 57C. Bottom level was at 62C to 65C. Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Chicken was reheated to greater than 74C and returned to the hot holding unit. Do not place hot foods on the top shelf of the hot holding unit. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main cutting area did not have any liquid hand soap at the handwash station. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper handwashing. Liquid soap dispenser was remounted on the wall at the time of inspection. 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

-Walk-in cooler was at 4C. -Display coolers ranged from 1C to 4C. -Chest freezer was at -22C. -Upright freezer was at -18C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach prepared at 100ppm. -Bleach sanitizer pail was at 100ppm. -Cutting surfaces and equipment (meat saw and grinder) sanitized every 2 hours. -Raw and ready-to-eat foods properly separated. -No signs of pests noted at the time of inspection. *Meat cutting area floors and walls are under renovation. Meat cutting area will be closed off when renovations are being carried out. Once renovations are completed, ensure all work surfaces and cleaned and sanitized prior to using. -Staff FOODSAFE Level 1 equivalent (SafeCheck Advanced Food Safety Certification) valid until August 23, 2024 -Please contact the operator if you have any questions or concerns.