A&A Meat Shop

2871 Shaughnessy St, Port Coquitlam · Other

9 inspections

Routine InspectionMay 5, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Chlorine bleach concentration in the sanitizer spray bottle is too strong (ie. greater than 200ppm concentration).
  - Corrective Action(s): *Demonstrated the correct method of preparing a food-grade, no-rinse sanitizing solution using bleach and water
  - *Mix bleach and water at a ratio of 1 teaspoon of bleach per Litre of water to make a 200ppm solution
  - *Ensure all employees are trained to follow the correct mixture ratio when preparing sanitizer solutions.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floors, walls, & shelving surfaces throughout the premises have residues from spills and splashes of liquids.
  - Corrective Action(s): *Perform a deep-clean of the processing areas of the premises. Thoroughly scrub surfaces to remove all built-up residues.
  - *Maintain a cleaning schedule to clean all areas of the premises on a regular basis.
  - Violation Score: 9
Routine InspectionApr 17, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer solution is too strong for usage as a food-grade, no-rinse sanitizer (ie. >200ppm chlorine concentration)
  - Corrective Action(s): *Ensure to prepare chlorine bleach sanitizer solutions on a daily basis, using the following mixture ration:
  - 1/2 teaspoon of bleach per 1 Litre of water (Makes a ~100ppm concentration solution)
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food residues and spills/debris noted on various surfaces in the food premises
  - Corrective Action(s): *Ensure all surfaces are frequently cleaned and sanitized to protect foods from contamination.
  - *Ingredients used for marinades, dry rubs, etc should be cleaned up immediately after use
  - *Ensure to clean and sanitize handles and contact points that can collect food residues
  - *Wash hands frequently to prevent transfer of soil and residues to contact surfaces in the premises.
  - Violation Score: 9
Follow-Up InspectionJul 7, 2023
0 infractions
Follow-Up InspectionMay 23, 2023
0 infractions
Routine InspectionApr 18, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) Sanitizer concentration in the sanitizer spray bottle was depleted (0ppm chlorine) at time of inspection.
  - 2) Unwashed knives are being stored between the cutting table surface and the back wall in a manner.
  - Corrective Action(s): *Ensure chlorine sanitizer solutions are prepared daily and conveniently available at work stations.
  - *Meat bandsaw, cutting table surface, and knives must be cleaned & sanitized freqently (ie. every 2 hrs or more often) to prevent growth of germs/bacteria on the surfaces.
  - *Knives must be regularly washed and sanitized, then stored in a manner that protects against contamination of the blades (ie. use magnetic strips on wall, or store in a clean container)
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation (CORRECTED DURING INSPECTION): Cutting table beside the meat bandsaw is warping with numerous cracks on the cutting surface.
  - Corrective Action(s): The degradation of the cutting board surface can allow food debris, soil, and germs to accumulate/grow.
  - *Replace the cutting table surface with a new durable material that will allow adequate cleaning and sanitizing of the surface.
  - Violation Score: 9
Routine InspectionApr 20, 2022
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer solution was not available at time of inspection (not prepared).
  - Corrective Action(s): Employee indicates that the solution is prepared as-needed during the day.
  - *Employee was directed to prepare the solution while on-site. Chlorine sanitizer is now available at 100+ppm concentration.
  - *Ensure to have chlorine sanitizer available at all times for sanitizing food-contact surfaces throughout the day. Food contact surfaces should be cleaned and sanitized every 2 hours (or after each use) to prevent growth of microorganisms on the surfaces.
  - Violation Score: 5
Routine InspectionNov 15, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - 1) There is blood splatter and debris on the door handles and doors of the walk-in-cooler and freezer; and on the cupboard doors below the meat grinder. This will attract pests and encourage cross contamination.
  - 2) There is spilt marinade sauce on the floor of the walk-in-cooler; on the plastic pallets and racks in the walk-in-cooler; and on the exterior surfaces of the containers in the walk-in-cooler. This will attract pests.
  - Corrective Action(s):
  - 1) Scrub these areas with hot water and soap, then sanitize with bleach throughout the day. A final washing and sanitizing shall be done at the end of each day to remove the accumulated blood.
  - **Correction date: Today**
  - 2) Scrub these surfaces with hot water and soap, and then sanitize with bleach. This SHALL be done every night before going home.
  - **Correction date: Today**
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation:
  - The front hand sink faucet is not secured to the sink. Water is leaking onto the counter top and to the cupboard below causing water damage; and it is difficult for staff to turn the taps on to wash their hands. The owner had received two quotes on replacing the the hand sink and counter top, but has not gone forward on the work.
  - Corrective Action(s):
  - Repair or replace the faucet so that it is sealed, cleanable and usable. Replace or repair the counter top so it is smooth, sealed and cleanable.
  - **Correction date: Feb. 1/20**
  - Violation Score: 9
Routine InspectionJun 29, 2018
0 infractions
Routine InspectionMar 1, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - The is food stains on exterior surfaces of food containers in the walk-in-cooler; the walls, floors, & shelving units in the cooler have food stains; and cupboard, cooler and freezer doors & handles have food stains. Accumulated food will attract pests.
  - Corrective Action(s):
  - Scrub and wash all these areas with hot water, soap, and then sanitize with bleach. Increase the frequencly at which these areas are cleaned each week.
  - **Correction date: Mar. 7/18**
  - Violation Score:
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - The front hand sink faucet is not secure or sealed to the counter top. Water damage to the counter top is showing, the surface is not cleanable.
  - Corrective Action(s):
  - Repair or replace the faucet so that it is secure and sealed to the counter top. Staff indicated that a whole new hand washing sink and counter top is on order and should be installed by next month.
  - **Correction date: Apr. 1/18**
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation:
  - There are floor tiles that are missing, chipped and cracked. The floor is not cleanable as food will accumulate in the crackes and this will attract pests.
  - Corrective Action(s):
  - Repair all damaged and missing floor tiles with new ones. Repair and seal the floor tiles so that the floor is durable, smooth, level, sealed, and cleanable.
  - **Correction date: May 1/18**