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Garcha Bros Meat Shop

11 - 13767 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Garcha Bros Meat Shop has been inspected 24 times by Fraser Health Authority since July 21, 2017. The most recent inspection, on May 29, 2026, recorded 1 infraction.

5 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 8 separate inspections, most recently on December 12, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 6 separate inspections, most recently on July 30, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on April 28, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 15, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on June 11, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

24 inspections

  1. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in a conspicous location.
      • Corrective Action(s): Please have permit relocated to an area visible to the public.
      • If a replacement permit is needed, reach out to your district inspector for a replacement. There is a fee associated with replacing this permit.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in the following areas:
      • - Interior of hot holding unit
      • - Shelving of walk-in cooler
      • - Doors and handles (various)
      • - Pillar/column nearest front of house handwashing station
      • Corrective Action(s): Please clean all areas.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Blood/raw meat juices observed to be on the floor in front of chest freezer.
      • Corrective Action(s): Please clean immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Chest freezer lid heavily damaged, with plastic interior falling off and exposing insulation.
      • 2. Heavy ice build up, potentially due to failing chest freezer lid observed. Ice ~ 2-3 inches thick extending from walls of freezer.
      • Operator stated replacement chest freezer has been ordered. Food to be moved from chest freezer to new three door display freezer.
      • Corrective Action(s): 1. Please repair/replace equipment.
      • 2. Remove ice. Foods encased in ice, or in direct contact with ice is considered contaminated and should be discarded as per approved food safety plan.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer measured >>200ppm at start of inspection.
      • **Corrected during inspection** Sanitizer disposed. New batch mixed and measured 200ppm.
      • Staff mixing 1 part bleach with 3 part water. Proper mixing ratio is 1 part bleach : 570 part water, or 1/2 tsp bleach : 1 L water
      • Please have proper mixing ratio posted for staff to follow.
      • Corrective Action(s):
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Heavy ice build up observed in chest freezer behind display cooler units.
      • Corrective Action(s): Defrost and remove ice. Discard any products contaminated by ice formation.
      • Correct by: immediately
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloves instead of washing hands.
      • **Corrected during inspection** Manager informed of situation by inspector, manager stated staff was still in training. Will review proper handwashing practices with staff.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of chicken in delivery cardboard boxes observed to be stored directly on floor of walk-in cooler. Walk-in cooler floor wet with unknown liquid, unknown if originating from boxes, or potentially contaminating food.
      • Corrective Action(s): Do not store foods on the floor.
      • Correct by: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap under back door observed during inspection, allowing the entry of pests
      • Corrective Action(s): Replace back door door sweep so light is no longer visible from the inside.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since August 2023) Cleaning of drip tray of cooling coils for the display coolers needed. Dried food debris (marinade, meat) observed.
      • 2. Grease observed coming from countertop oven. Manager stated service technicians have been contacted to assess unit.
      • 3. Tongs stored under hot holding unit dirty. Staff stated tongs were left last night.
      • Corrective Action(s): 1-3: Clean identified items.
      • Tongs should not be left overnight as food build up may attract pests.
      • Correct by: immediately
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cleaning needed of shelves under hot holding unit; grease build up observed.
      • 2. Cleaning of drip tray of cooling coils for the display coolers needed. Dried food debris (marinade?) observed.
      • 3. Build up of food debris observed in walk-in cooler. Manager stated these were to be cleaned by end of day (weekly clean).
      • Corrective Action(s): Please clean above identified areas.
      • Correct by: immediately
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in hot holding unit measured <60°C.
      • Product to be treated as if time-controlled product. Discard after 2 hours (3pm).
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Backroom handwashing station not equipped with liquid soap.
      • **Corrected during inspection** All handwashing stations must be equipped with liquid hand soap
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Serving tongs for hot food stored directly under hot holding unit, on counter top.
      • Counter top has heavy grease build up.
      • **Corrected during inspection** Tongs removed for cleaning and sanitizing.
      • Keep tongs in clean container. Clean and sanitize both tongs and container every 2 hours.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy build up of food debris and grease observed on, in, beside, and under hot holding unit.
      • 2. Septic smell observed coming from grease trap.
      • 3. Blood leakage observed in walk-in cooler (floor, on containers, on shelf)
      • 4. Door sill of walk-in cooler heavily damaged and soiled
      • Corrective Action(s): 1. Thoroughly clean and sanitize all surfaces around unit.
      • Correct by: July 2023
      • 2. Contact grease tank cleaners to have tank assessed.
      • Correct by: July 2023
      • 3. Walk-in cooler needs to be cleaned and maintained in a sanitary condition.
      • Correct by: immediately
      • 4. Clean all doors, handles and walls regularly.
      • Correct by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hot holding unit not holding temperatures of 60°C despite being set to 90.
      • 2. Manager stated backroom handwashing station leaks.
      • 3. Door sill for walk-in cooler damaged
      • Corrective Action(s): 1. Contact technician to have units assessed and repaired. Do not use hot holding unit until temperatures of 60°C or greater can be maintained.
      • Correct by: immediately.
      • 2. Contact technician to have units assessed and repaired.
      • Correct by: immediately
      • 3. Replace walk-in door seal.
      • Correct by: immediately
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of dried meat observed on various handles and doors. Manager on shift stated store is pressure washed every end of day.
      • 2. Dust build up observed on fan grates of walk-in cooler. Manager on shift stated these are cleaned monthly along with the monthly walk-in cooler cleaning.
      • Corrective Action(s): 1. Staff should be keeping facility in clean condition to prevent potential contamination of food. This may include cleaning up during the day.
      • Correct by: May 2023
      • 2. Please have identified area cleaned more frequently.
      • Correct by: May 2023
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in 3 compartment sink measured ~10ppm at start of inspection
      • **Corrected during inspection** Operator mixed fresh sanitizer solution on request. Measured 200ppm Chlorine.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in preparation/cutting room not equipped with paper towels at start of inspection
      • **Corrected during inspection** Staff refilled dispenser upon request by inspector
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Light gap observed under back door. Potential entry way for pests.
      • Corrective Action(s): Seal / repair door so door is completely sealed. Light should not be visible from the inside.
      • Correct by: Dec 2022.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Frost build up observed in the following units:
      • - 3 door display freezer
      • - Display cooler nearest kitchen
      • 2. Dirty equipment stored at room temperature (behind coolers) at start of inspection
      • **Corrected during inspection** equipment moved to 3 compartment sink area
      • 3. Product (lamb shoulder) observed to be defrosting directly on lid of container of marinated meat; was told by staff later that meat was mouldy
      • 4. Fan shield/guard of walk-in cooler observed to have heavy dust build up
      • Corrective Action(s): 1. Units will need to be defrosted to remove ice
      • Correct by: immediately
      • 3. Do not defrost meats on conatiners for food. Food should be defrosted in a tray. Do not store food meant for discarding on top of food meant for store use.
      • Correct by: immediately
      • 4. Fans should be part of regular cleaning schedule. It is recommended to have a checklist to ensure all areas are cleaned and staff to not miss an area.
      • Correct by: immediately
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauce was stored in an old metal canister (visible rust on the outside). Staff stated the sauce was a sample intended for staff to sample.
      • Corrective Action(s): Foods should only be stored in food grade materials. Discontinue the use old metal canisters to store foods. Canister of food was discarded at the time of inspection.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach prepared in the 3-compartment sink at the time of inspection. Sink plug was broken and was unable to hold water.
      • Corrective Action(s): Bleach at 100ppm to 200ppm must be prepared while in operation to allow for proper sanitizing of equipment and utensils. New drain plug was obtained and bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member stated they have completed FOODSAFE Level 1. Unable to locate staff members FOODSAFE Level 1 in the FOODSAFE Level 1 database (K. Deol 25-Sep-1997). Staff may have completed a FOODSAFE Level 1 equivalent training.
      • Corrective Action(s): In the absence of the operator, at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff member to send a copy of their FOODSAFE Level 1 or equivalent training to the inspector.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator was observed wiping hands on an apron.
      • Corrective Action(s): Discontinue the practice of wiping hands on reusable materials - this can result in potential cross contamination. Review with all staff proper hand hygiene practices.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen chicken was thawing at room temperature.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Meat was placed under cold running water at the time of inspection.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 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
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat cutting board is only scraped/cleaned throughout the day and sanitized at the end of the night.
      • Corrective Action(s): All food contact surfaces which are used throughout the day must be cleaned and sanitized every 2 hours in order to prevent any cross contamination.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink hot was tap does not work, sink is leaking water, and there is no single use paper towels in the washroom.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Facility called a plumber at the time of inspection. While sink is being serviced, staff may use the handwash sink in the cutting area.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed washing single use gloves. This is a continuing deficiency.
      • Corrective Action(s): Single use gloves cannot be washed and reused. Gloves need to be changed when they become dirty to prevent cross contamination. Staff discarded gloves at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required by the tandoori chicken roasting area.
      • Corrective Action(s): Ensure all areas are maintained in a cleaned and sanitary condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bathroom handwash station hot water tap does not work and drain pipe is leaking water.
      • Corrective Action(s): Service handwash station immediately and ensure it can provide hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing.
      • Correction date: august 16, 2019
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site did not have FoodSafe Level 1 or equivalent training.
      • Corrective Action(s): In the absence of the operator, at least one person must have valid FoodSafe Level 1 or equivalent training.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both bleach pails were too strong and resulted in the test strip bleaching out.
      • Corrective Action(s): Bleach sanitizer is to be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach in excessive levels may be toxic for humans. Bleach was emptied and prepared at 100ppm at the time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Carpet was placed in front of the 3-compartment sink.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Carpet does not meet these requirements. Carpet was removed at the time of inspection.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. 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 not prepared with bleach at the time of inspection. Sink was plugged with a plastic bag at the time of inspection.
      • 2) No bleach sanitizer pails prepared at the time of inspection.
      • 3) Hot holding unit chicken pan from the previous night was still in stored in the hot holding unit.
      • Corrective Action(s): 1) While in operation, sink must be prepared with 100ppm bleach during all times of operation. Bleach at 200ppm was prepared at the time of inspection.
      • 2) Bleach sanitizer must be prepared at all times in each food preparation area to ensure equipment, utensils, and food contact surfaces are sanitized on a regular basis. Bleach sanitizer pails at 200ppm were prepared at the time of inspection.
      • 3) All equipment, utensils, and food contact surfaces must be cleaned and sanitized at the end of each night. Leaving dirty utensils out at the end of the night may result in potential pest attraction.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Washroom handwash station did not have any single use paper towels. Staff observed coming outside the washroom to dry hands.
      • Corrective Action(s): Washroom handwash station must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced in the washroom at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Green sauce in plastic containers was stored in a poultry cardboard box.
      • Corrective Action(s): Do not reuse poultry boxes. This may lead to potential cross contamination.
      • Correction date: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was found along the door slides of the front cooler and condenser for front coolers.
      • Corrective Action(s): Ensure all coolers and equipment are maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Poultry boxes were lining shelving units in the walk-in cooler.
      • Corrective Action(s): Do not use cardboard to line shelving units. All surfaces must be smooth, non-absorbent, and easily cleanable. Shelving units must be cleaned and sanitized on a daily basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass door for hot holding cabinet is missing. Door was broken and facility is using cardboard wrapped in aluminum foil.
      • Corrective Action(s): Replace door for hot holding unit. Do not use cardboard wrapped in aluminum foil. Cardboard wrapped in aluminum foil may not be able to keep warm air in the hot holding unit and cardboard is not smooth, non-absorbent, and easily cleanable materials. Operator will pick up replacement door today.
      • Correction date: Today
      • Violation Score: 3
  21. Routine Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3-compartment sink did not have any bleach prepared in the sink for sanitizing at the time of inspection. This is a repeat violation.
      • Corrective Action(s): While in operation, sink must be prepared with 100ppm bleach to allow for proper sanitizing of equipment and utensils.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in the back meat cutting area single use cloth towel dispenser was used up and staff were wiping gloves in the used cloth at the time of inspection.
      • Corrective Action(s): Staff must have access to handwash stations equipped with hot and cold running water, liquid hand soap, and single use method of drying hands. Staff are not to wipe gloves for reuse. Gloves must be discarded when they become contamination. Cloth towel dispenser was replaced at the time of inspection.
      • Violation Score: 15
  24. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Operator did not have 3-compartment sink setup with bleach sanitizer at the time of inspection. Operator did not have enough bleach available on-site to prepare the sink at 100ppm bleach at the time of inspection.
      • 2) Rotisserie oven and tongs used the previous night have not been cleaned - food debris was still found on the equipment.
      • Corrective Action(s): 1) When in operation, facility must have 3-compartment sink prepared with 100ppm bleach to allow for proper sanitizing of equipment and utensils. Operator obtained bleach and prepared 100ppm bleach at the time of inspection.
      • 2) Ensure all equipment is properly cleaned at the end - this also prevents potential attraction of pests.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observed wiping gloves on cloth towel dispenser and did not advance the cloth dispenser.
      • Corrective Action(s): Staff must adhere to proper hand hygiene. If gloves are contaminated and need to be changed, gloves must be changed. If gloves need to be wiped on cloth towel dispenser, the towels must be advanced to prevent potential cross contamination or recontamination of hands.
      • Violation Score: 5

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