INSPECTION REPORT Health Protection TCHN-CRYUAK

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE May 19, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bishnu Paudel		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JMAA-BCNV29 of May-30-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Items in walk-in cooler included the following items: - Lamb & chicken curry at 6-7C - Cut / sliced vegetables at 6C - Trays of cooked stew at 7C - 15 (3.78L) jugs of milk - Cooked, fried meats at approximately 8C Walk-in cooler was at 5C at beginning of inspection, and escalated to approximately 8-10C at the end of inspection. Correction: Lamb & chicken curry, vegetables, cooked stew were moved to the bottom of the prep cooler unit, which is currently at an ambient temperature of 2-4C. All potentially hazardous foods must be kept at a temperature of 4C or less at all times to prevent the growth of bacteria that could cause foodborne illness. Milk and cooked, fried meats that could not adequately fit into the walk-in cooler were discarded at time of inspection. Code 302 noted on Routine inspection # TCHN-CRVTLR of May-16-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dishwasher and glasswasher measured 0ppm chlorine at time of inspection. Correction: 1. a.Discontinue use of units. Clean all dishware by hand using 2 compartment sink hand dishwashing method. Sanitize using 1/2 tsp bleach : 1L water. b. Contact dishwasher techinician to have units serviced immediately. 2. Ensure all staff understand how to mix proper sanitizer (bleach) mixture. 1/2 tsp unscented bleach : 1 L water Correct by: immediately

Comments

Follow-up inspection conducted in response to report #TCHN-CRVTLR All infractions corrected from routine inspection. Pending: 1. Floor plan update 2. Invoice from Mama Mia Ice Cream for Kulfi Thank you for your quick response and compliance.