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Big Bazaar & Big Meat Shop - Meat Section

420 - 8112 120th St, Surrey · Restaurant

11 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hand soap available at the hand sink near the hot holding unit. Staff immediately restocked the hand soap and this hand sink. Always ensure to have hot/cold running water, liquid soap, and paper towel at all hand sinks.
      • Corrective Action(s):
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in rice cooker internal temperature measured at 50'C. Staff stated the rice was cooked at 8AM, which was > 4hrs. Staff immediately voluntarily discarded the rice. Bleach was poured on the discarded rice. Always ensure to monitor hot holding units temperature (as per approved food safety plan), ensuring all potentially hazardous foods are stored at or above 60'C at all times. Temperature log template was provided to staff during inspection.
      • Corrective Action(s):
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at hand washing station upon entrance into meat department observed not functioning. Staff repaired the paper towel dispenser during inspection.
      • Corrective Action(s): Maintain all hand washing stations with an adequate supply of hot and cold running water, liquid soap and paper towel to ensure staff are able to wash their hands to prevent contamination of food.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler (#1) for raw meat measured at 9'C-10'C with probe thermometer. Staff stated that all chicken was placed in this cooler less than 2 hours ago. All raw meat was moved to the walk-in cooler at or below 4'C during inspection.
      • Corrective Action(s): Do not store any potentially hazardous foods in this display cooler until it is verified functioning at or below 4'C by the health inspector. Monitor temperature of the cooler at least twice daily (or as per approved food safety plan) and maintain a temperature log on site to verify cooler, freezer and hot-holding temperatures. All potentially hazardous food which is stored in the danger zone (4-60'C) for more than 2 hours, must be discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat grinder and meat saw observed with food debris (on blades) during inspection. Both pieces of equipment are observed not in use. Staff stated that both machines are cleaned and sanitized twice per day.
      • Corrective Action(s): All in-use equipment must be cleaned and sanitized every 2-4 hours (or as per approved sanitation plan) to prevent growth of microbes and/or toxins. When not in use, equipment must not be stored with any food debris and must be stored in a sanitary manner. Clean and sanitize equipment.
      • To be corrected by: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at hand washing station in service area not able to dispense paper towel. Staff placed a paper towel roll at the hand washing station during inspection.
      • Corrective Action(s): Maintain all hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel at all times to ensure staff are washing their hands frequently to prevent contamination of food. Gloves are NOT a replacement for proper, frequent handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler #1 nearest to the entry into meat shop measured at 10'C with probe thermometer. Staff stated that the cooler is in defrost. Display cooler measured at internal temperature of 4'C by the end of the inspection.
      • Corrective Action(s): Monitor temperature of all coolers to note when defrost of the coolers occurs. A temperature log must be maintained on site (as per approved food safety plan) to be verified by the health inspector during the next routine inspection.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station next to dishwashing sink is not supplied with paper towel. Staff placed paper towel in the dispenser during inspection.
      • Corrective Action(s): Maintain all designated hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel at all times to promote proper, frequent hand washing by staff.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff to be washing kitchen equipment with gloves on that was used to prepare raw chicken. Observed staff to not change gloves after touching phone during preparation of meat.
      • Corrective Action(s): Ensure to not re-use gloves. Remove all gloves in between different tasks and to wash hands after doffing off gloves prior to putting on a new pair of gloves.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator informed that food contact surfaces, meat band saw, cutting boards, trays and tongs are washed with detergent and water once a day. Meat debris observed on in use cutting board and meat band saw.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. All equipment must be washed, rinse, sanitized, and air dry. Meat band saw and food contact surfaces must be washed and sanitized after each use or after 2 hours which ever is lesser. Corrected by: Immediately.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff informed that lamb and chicken are thawed under room temperature overnight prior to storing in the cooling unit.
      • Corrective Action(s): All frozen products must be thawed in the cooling unit able to hold an air ambient temperature of 4C or lower, under cold running water. Transfer the thawed lab and chicken in the cooling unit able to hold an air ambient temperature 4C or lower.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed vegetable paneer skewers and malai chaap on-site.
      • Corrective Action(s): Cease the production and sale of the aforementioned production and sale of the aforementioned products. Submit Food SAfety Plan and Sanitation Plan for any new menu items for health review and approval. Corrected by: Immediately.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site with valid FOODSAFE Level 1 certification observed within the premises during operation. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Ensure at least one staff with valid FOODSAFE Level 1 certification must be on-site at all times during operation. Corrected by: 2 months.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed along the blade and guard of the meat bandsaw.
      • Corrective Action(s): Clean and sanitize the aforemetioned item. Meat bandsaw must be cleaned and santized after every use or every 4 hours of conitinous use.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed vegetable paneer skewers on-site. Observed puff meat/vegetable pastries being advertised.
      • Corrective Action(s): Cease the production and sale of the aforementioned products. Submit Food Safety Plan and Sanitation Plan for any new menu items for health review and approval. Corrected by: Immediately.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site with valid FOODSAFE Level 1 certification observed within the premises during operation.
      • Corrective Action(s): Ensure at least one staff with valid FOODSAFE Level 1 certification must be on-site at all times during operation. Corrected by: Immediately.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions