Great Choice Meat and Poultry
13 - 31205 Maclure Rd, Abbotsford · Restaurant
15 inspections
- Follow-Up Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): QUATS Sanitizer solution measured at over 400 ppm. Solution was also very soapy. Bottle was labelled with "Sanitizer with Bleach".
- Corrective Action(s): Ensure that QUATS sanitizer or Chlorine sanitizers are not mixed with soap and properly labelled.
- Staff made new chlorine bleach sanitizer solution measured at 200 ppm as well as a new QUATS sanitizer solution from the QUATS dispenser at 3 compartment sink which measured to be 200 ppm.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1. No food contact surface sanitizer available in the front or back area of facility.
- 2. QUATS sanitizer dispenser at the 3 compartment sink dispensing 0 ppm
- Chlorine bleach available on site. Staff made a chlorine bleach sanitizer solution in a bucket, measured at 100 ppm. Use chlorine bleach sanitizer to disinfect any dishes or utensils (1 tsp of chlorine bleach for 1 L of water)
- Corrective Action(s): 1. Ensure that a food contact surface sanitizer is available to disinfect food contact surfaces.
- - IF using chlorine bleach, must be 100-200 ppm. IF using QUATS, must be 200-400 ppm
- 2. Repair the QUATS sanitizer dispenser at the 3 compartment sink so that it is dispensing solution concentration of 200-400 ppm
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Hand washing station near the oven area in the front area does not have hand soap in the dispenser.
- Staff replenished the hand soap dispenser with new supply of hand soap
- Corrective Action(s): Ensure that all hand washing stations are equipped with hot/cold running water, hand soap and paper towels.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Observed one butcher knife in back kitchen in poor condition and held together with red duct tape. This knife may not be sanitized adequately with the tape and is loose. It may slip when in use and cause an accident.
- Corrective Action(s): Replace this blade with one in good condition. Do not use poor condition cutting equipment. Correction required today.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Packaging material and sticks were covered in old food spills. (CORRECTED AT THE TIME OF THE INSPECTION)
- 2. Food packing materials and containers stored beneath hand washing sink. This area is contaminated.
- Corrective Action(s): 1. Contaminated food packaging discarded. Ensure to discard contaminated food containers and prevent spills from contaminating packaging. Corrected at time of inspection.
- 2. Store food and food equipment in dedicated food storage of areas free of contamination. Correction required today.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 3 compartment sink piping and handles are leaking and wrapped in tape. Repair required.
- Corrective Action(s): Apply necessary repair to sink before it is broken. Correction required in one month. Remove duct tape to prevent build up of old food debris and contamination after repair is complete.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters and not in sanitary condition; operator reminded to store wiping rags in sanitary condition (eg. in sanitizer between use)
- Corrective Action(s): * Ensure all wiping rags kept in sanitary manner (eg. in sanitizer between use)
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): * Ready to eat foods (eg. potato salad) was being stored directly beside the raw meats on a trays and there was some raw meat juices found on the ready to eat packaging/containers-- these were discarded
- Corrective Action(s): * Ensure all ready to eat foods are properly stored and away from raw meat products to reduce risk of cross contamination
- Violation Score: 9
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: * Frozen fish was being thawed overnight at room temperature and found to be at 14'C in the morning; this fish was discarded
- Corrective Action(s): * Ensure all thawing done properly in cooler -- not at room temperature overnight
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: * Some build up of grime/debris found along baseboards/corners/doorways and bases of food equipment that requires more frequent cleaning and maintenance
- Corrective Action(s): * Ensure all areas properly and thoroughly on regular basis
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: * Personal items including cooking equipment was being stored on food storage shelves and this can lead to cross contamination; discussed removal of all personal items and to keep these in staff lockers; also, discussed that personal cooking of food is not permitted as there is no designated staff area to do this and space is very limited to meat cutting and storage only; Also, cover all food stuff in storage (eg. walk-in cooler) to protect food from contamination
- Corrective Action(s): * Do not store personal items in food/food equipment storage areas as this is not acceptable and can lead to cross contamination issues; Keep ALL personal stuff in staff lockers on site designated for staff storage; Also, ensure ALL food covered in storage to protect food from contamination
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 208 - Foods obtained from unapproved sources [s. 11]
- Observation: * Some sauce/chutney (mint type) was being sold without label or any information. Operator to provide information on product.
- Corrective Action(s): * Ensure all product comes from an approved source with proper labels and information, etc.
- Violation Score: 3
- 208 - Foods obtained from unapproved sources [s. 11]
- Follow-Up Inspection
1 infraction
- 208 - Foods obtained from unapproved sources [s. 11]
- Observation: * Some chutney/sauce (ie. green sauce) being stored and sold on site that operator says comes from central distribution centre for meat shop chain; product does not have labels to show where product comes from and ingredients in product
- Corrective Action(s): * Ensure all product sold on site is properly labelled and documentation available to ensure it comes from approved source; product to have ingredients listed and packaged on dates
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: * Hot-holding and cooking units require temperature control measures (eg. thermometers) to ensure food is being cooked and hot-held at proper temperatures. Document these temperatures daily on monitoring records
- Corrective Action(s): * Ensure all hot-holding and cooking units have accurate thermomters to check that proper hot-holding and cooking temperatures maintained; document these temperatures daily
- Violation Score: 1
- 208 - Foods obtained from unapproved sources [s. 11]
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): * Sanitizer was not adequate and had to be changed; operator changed sanitizer solution to get adequate concentration of 200 ppm quaternary ammonium
- Corrective Action(s): * Ensure sanitizer maintained at proper concentration of 200 ppm for quaternary ammonium
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: * Backsplash to be installed behind the new hand sink to allow for easy cleaning and maintenance
- Corrective Action(s): * Install backsplash behind new hand sink for easy cleaning/maintenance
- Violation Score: 3
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters and not in sanitary condition. Wiping rags to be stored in sanitizer between use
- Corrective Action(s): * Ensure all wiping rags kept in sanitizer between use (eg. 200 ppm quaternary ammonium solution), to maintain sanitary condition
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: * Some build up of grime/debris found through out kitchen/cutting/washing area under food equipment, floors, baseboards that requires deep cleaning attention
- Corrective Action(s): * Ensure all areas properly cleaned including floors/baseboards/cutting room and maintained in sanitary condition
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: * Hand sink in front service area was quite dirty with food debris. This should be maintained in sanitary condition at all times
- Corrective Action(s): * Ensure all areas of food equipment properly cleaned and in sanitary condition
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]