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New Hanna Meats - Meat Dept

3822 Sunset St, Burnaby · Other

9 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Items stored on floor.
      • .
      • Corrective Action(s): Ensure all items are stored up off floor 15cm.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mould or grim has stained at back sink. Area has been bleached however stains are not able to be removed according to staff.
      • .
      • Corrective Action(s): Paint area. Replace caulking as necessary
      • .
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newsprint used to line shelves of meat department.
      • .
      • Corrective Action(s): Newspaper is not a suitable material for lining shelves as it can not be sanitized prior to use. Remove items.
      • .
      • 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): 1. 0ppm is detected in bleach sanitizer spray bottle.
      • 2. Discussed manual dishwashing procedures with staff. Bleach sanitizer is used to spray dishware then air dry.
      • Corrective Action(s): 1. A new solution has been made, and at least 100ppm chlorine is now noted. Ensure bleach sanitizer is changed every other day.
      • 2. Staff should be soaking dishware in sanitizer, instead of spraying and air drying.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bin is placed right in front of handsink, blocking access.
      • Corrective Action(s): Ensure handwashing station is accessible at all times.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm is noted in bleach sanitizer spray bottle. Operator has changed the sanitizer last Friday.
      • Corrective Action(s): Sanitizer in spray bottle should be changed every other day. Operator has changed sanitizer in spray bottle at time of visit. At least 100ppm chlorine is noted.
      • Operator should purchase chlorine test strips to check sanitizer concentration.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water is draining really slow at handsink.
      • Corrective Action(s): Fix the drain so that water goes down at normal speed and proper handwashing can occur
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Raw meat in display Cooler noted at temperatures greater than 4.0 deg.C
      • - Air temperature of Cooling unit measured 7.4 deg.C
      • - Internal temperature of BBQ chicken product measured 7.5 deg.C as per probe thermometre
      • Corrective Action(s): - Ensure Cooling unit is fixed to have food items stored therein maintained at 4.0 deg.C or less.
      • - Return BBQ chicken product back into the Walkin Cooler (walkin Cooler measured 1.0 deg.C at time of visit).
      • - All Cold Potentially Hazardous foods must be stored and maintained at temperature of 4.0 deg.C or less. This will minimize/reduce bacterial growth.
      • NOTE:- Lamb Steak internal temperature in same display Cooler measured 1.5 deg.C using probe thermometre. Item was brought out of walkin Cooler and stored in display Cooler less than 1 hour prior to inspection. Please return Lamb steak into walkin cooler after 2 hours. Rotate all meat Products between a working Cooler every 2 hours.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display Cooler used in storing raw meat products BBQ and lamb measured 7.4 deg.C air temperature
      • Corrective Action(s): This was an outstanding infraction from last inspection. Operator said technician came in a day after last inspection to fix cooling unit. Operator called technician again at the time of visit --> states the cooler is a new unit, still on warranty will be replaced if not able to fix Cooling unit.
      • Date To Be Corrected By: 2020/09/16
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats in display cooler are being maintained at temperatures greater that 4 deg.C.
      • - Air temperature measured at 7.0 deg.C.
      • - Internal temperature of BBQ chicken measured at 7.4 deg.C using probe thermometer.
      • - Internal temperature of lamb steak measured at 8.2 deg.C using probe thermometer.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Repair/adjust display cooler so foods are stored at temperatures 4 deg.C or less.
      • - In the meantime, time track the raw meats in the display cooler, so meats are rotated between a working cooler every 2 hours.
      • - Cold potentially hazardous foods must be stored at temperatures 4 deg.C or less to minimize bacterial growth.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Chlorine sanitizer solution in spray bottle measured greater than 200 ppm.
      • Date To Be Corrected: Immediately
      • 2) 3-Compartment sink did not have 3 sink plugs readily available. Only 1 sink plug was noted.
      • Date To Be Corrected: Today
      • Corrective Action(s): 1) Remake sanitizer solution, so chlorine concentration is between 100 - 200ppm. This range is acceptable for food contact surfaces as no chlorine residual will be left behind.
      • - Operator remade on site to 200ppm (verified using chlorine test strip)
      • * 2mL of bleach in 1L of water.
      • 2) Purchase or locate other 2 sink plugs to ensure dishes can properly be washed and sanitized.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler is Storing foods at greater than 4 deg.C.
      • Date To Be Corrected By: Today
      • Corrective Action(s): - See Code 205.
      • - Operator called technician at time of inspection.