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Fraserway Meat

102 - 12047 80th Ave, Surrey · Restaurant

13 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat in one of two display coolers observed stored at ambient temperature of 8'C. Stff stated that the meat was placed in this cooler 2 hours ago. Meat was placed into the walk-in cooler at or below 4'C. Do not use the display cooler until it can maintain the temperature at 4'C or below at all time. All cooler temperatures must be verified PRIOR to storage to ensure they are functioning to adequately store potentially hazardous foods at or below 4'C at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Raw meat in one of two display coolers observed stored at ambient temperature of 8'C.
      • Corrective Action(s): Service this cooler to ensure temperature can be manitained at 4'C or below at all time. Do NOT store any meat in this cooler until it can maintain the temperature at 4'C or below at all time. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: [REPEATED VIOLATION] 10 tiles noted to be broken inside the walk-in cooler.
      • Corrective Action(s): Staff confirmed that the new tiles have already been ordered and is awaiting for the repair woker to fix the tiles. Date to be corrected: 1 month.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer spray or bucket noted at the meating processing area or dishwashing area. Staff immediately made 100 ppm chlorine sanitizer solution in the bucket, and had the cloth fully immersed in the solution. Always ensure to have at least 100 ppm of chlorine sanitizer available to sanitize the food contact surfaces. Instructed staff to re-sanitize all food contacting surfaces with 100 ppm of chlorine sanitizer to prevent food from contamination.
      • Corrective Action(s):
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 10 tiles in walk-in cooler noted to be broken.
      • Corrective Action(s): Staff confirmed that the new tiles have already been ordered and will be replaced as soon as the order arrives. Date to be corrected: 1 month.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat in one of two display coolers observed stored at ambient temperature of 11-12'C. Staff stated that the meat was placed in this cooler 2 hours ago. Meat was placed into the walk-in cooler at or below 4'C.
      • Corrective Action(s): Do not use the display cooler until it is verified functioning at or below 4'C. All cooler temperatures must be verified PRIOR to storage to ensure they are functioning to adequately store potentially hazardous foods at or below 4'C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at >>>200 ppm chlorine concentration with test strip. Staff diluted sanitizer which measured at 200 ppm chlorine concentration with test strip.
      • Corrective Action(s): Prepare bleach sanitizer at a concentration of 200 ppm by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Obtain chlorine test strips to verify sanitizer strength to ensure it is at 200 ppm to adequately sanitize food contact surfaces and equipment (as per approved sanitation plan).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at service area observed not equipped with paper towel or other single-use hand drying method. Staff placed paper towel in the paper towel dispenser during inspection.
      • Corrective Action(s): Maintain all hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel to ensure staff are washing their hands to prevent contamination of food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of two meat display cooler measured at ambient air temperature of 12'C with probe thermometer. All potentially hazardous food items were moved to the walk-in cooler during inspection.
      • Corrective Action(s): Repair display cooler immediately. Do not store any potentially hazardous foods in this cooler until it is verified functioning by the health inspector. Monitor all cooler temperatures at least once per day to prevent storing potentially hazardous foods in the danger zone (4'C to 60'C).
      • To be corrected by: immediately
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. 2-compartment sink for dishwashing is observed not supplied with drain plugs during inspection. Staff obtained drain plugs during inspection.
      • 2. One bleach sanitizer spray bottle measured at 0 ppm chlorine concentration. The other bleach sanitizer spray bottle measured at >>>200 ppm chlorine concentration with test strip. Staff prepared fresh sanitizer solution in both spray bottles during time of inspection which measured at 200 ppm chlorine concentration.
      • Corrective Action(s):
      • 1. Drain plugs must be available on site at all times to clean and sanitize all dishes adequately (as per approved sanitation plan). A 2-compartment dishwashing sign was provided to staff during inspection. Ensure to wash, rinse and sanitize dishes, equipment and utensils using the approved 2-compartment sink method.
      • 2. Prepare bleach sanitizer at a concentration of 100-200 ppm chlorine concentration (by mixing 1/2 to 1 teaspoon of bleach with 1L of water) to adequately sanitize all food contact surfaces throughout the day (as per approved sanitation plan). Concentrations higher than 200 ppm chlorine can chemically contaminate surfaces and food. Obtain chlorine test strips. Verify, monitor and record bleach sanitizer strength with chlorine test strips as per approved sanitation plan.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed wearing gloves to prepare customer orders of meat and to take payment at front service area. Staff observed not changing gloves between tasks or between customers. Staff was educated to change gloves between tasks and to wash hands between each time gloves are changed.
      • Corrective Action(s): Gloves are NOT a replacement for proper, frequent handwashing. Ensure all staff is trained to change their gloves between each task (e.g. serving customer, taking payments, going to the washroom, cleaning). Each time gloves are changed, staff must wash their hands using hot and cold running water, liquid soap and paper towel.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Drain flies observed on site during inspection. Two sticky traps are observed in place next to hand washing sink in the service area and in the dishwashing area. Staff stated that pest control has placed the traps on site and has applied treatment to drains.
      • Corrective Action(s): Monitor drain fly population and contact pest control company if population increases. Keep all food covered and replace sitcky fly traps frequently to prevent contamination of food.
      • To be corrected by: immediately
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One bleach sanitizer spray bottle is observed not labelled during inspection. Staff labelled the spray bottle "bleach sanitizer" during inspection.
      • Corrective Action(s): Ensure all chemicals are appropriately labelled to prevent potential chemical contamination of food.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Meat grinder was observed to be near handwashing station, between the hand sink and the paper towel
      • Corrective Action(s):
      • - Remove the meat grinder from handwashing station area and move to a food preperation area.
      • Date to be corrected by: April 21, 2021
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Walk-in cooler had a build up of garbage and debris under the shelving
      • Corrective Action(s):
      • - Remove the garbage and clean the debris from under the shelves in the walk-in cooler
      • Date to be corrected by: April 21, 2021
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions