INSPECTION REPORT Health Protection TCHN-C7KLWT

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE October 6, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bishnu Paudel		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Raw chicken observed to be marinating at room temperature across from dishpit 2. Raw dumpling filling observed to be stored at room temperature behind cooking line **Corrected during inspection** Both items returned to walk-in cooler at time of inspection after brought to owner's attention Potentially hazardous foods must not be left at room temperature. If staff walks away to perform another task, food must be stored properly first. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Barside glass washer measured 50ppm chlorine at time of inspection. As water is cold (<38°C), glassware is not being sanitized properly. If water temperature is not 38°C or greater, sanitizer concentration will need to reach 100ppm **Corrected during inspection** Owner discontinued use of glasswasher. Cups to be washed in kitchen dishwasher. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff is not properly educated in the importance of maintaining proper hand washing stations. Inspector was directed to prep sink to wash hands at start of inspection. Dirty skewers observed in basin of handwashing sink. **Corrected during inspection** Owner followed up with staff when mentioned and will educate staff : 1. on importance of maintaining a clean handwashing station. 2. handwashing station is to be used for hand washing only. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Bucket of water underneath the dishwasher station and beside walk-in freezer accumulating organic debris over time. Plumber contacted 2. Area between cook line equipment and ventilation canopy is saturated with grime. 3. Walls throughout facility, notably around the dish-pit and the door of the walk-in cooler, are soiled with debris. 4. Ice formation observed in walk-in freezer under fans. Corrective Action(s): 1. Do not leave stagnant water in the restaurant. Water needs to be discarded regularly. 2. Cook line equipment and ventilation canopy is to be thoroughly degreased and cleaned. 3. Deep clean of all walls throughout kitchen space, including areas around the door of the walk-in cooler and dishpit area, need to be cleaned. 4. Defrost and remove ice from freezer. If ice formation continues, contact refrigeration technician to service unit. Correct by: April 2022 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Prep cooler at 9°C at time of inspection. 2. Cutting boards in poor condition; heavily/deeply scored, stained, and with black marks 3. Barside glass washer measured 50ppm chlorine at time of inspection. As water is cold (<38°C), glassware is not being sanitized properly. If water temperature is not 38°C or greater, sanitizer concentration will need to reach 100ppm Corrective Action(s): 1 a. discontinue use of unit to store perishable foods. b. monitor unit to ensure it can maintain temperatures of 4°C or less. c. if unit cannot maintain temperatures, contact Technician to service unit. Do not place any items in the prep cooler until it can maintain temperatures of 4°C or less. Correct by: immediately 2. replace or resurface cutting boards such that the surface Correct by: immediately 3. a. discontinued use of glasswasher; cups to be washed in kitchen dishwasher b. contact technician to adjust sanitizer concentration or temperature of dishwasher to appropriate levels: 50ppm requires miniumum 24°C water 100ppm requires minimum 13°C water Correct by: immediately Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. Temperatures: chest freezer (by rear exit): -11.1°C 2 door sandwich prep (by walk-in cooler): 9.0°C see above infraction walk-in cooler: 3.2°C walk-in freezer: -9.1°C long wood-top prep table: 4.0°C chest freezer (server station): -15.4°C 1 door display cooler (by POS; nearest server station, middle, nearest POS counter): 4.4°C, 2.4°C, 1.7°C rice cookers: 68.8°C, 72.3°C Sanitation: handwash station equipped with hot/cold running water, liquid soap and paper towels kitchen dishwasher measured 50ppm Cl at time of inspection glasswasher dishwasher measured 50ppm Cl at time of inspection see above infraction QUATS sanitizer in buckets measured 400ppm General: no pest activity observed at time of inspection valid permit posted staff with valid foodSAFE level 1 certificate on site