INSPECTION REPORT Health Protection TCHN-D3ZRJU

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE April 4, 2024	TIME SPENT 1.5 hours
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Handle-less scoop observed to be stored in rice bin and used as scoop. **Corrected during inspection** Scoop removed at time of inspection when identified. 2. Plastic shipping film observed on ice machine and mechanical dishwasher Corrective Action(s): 2. Remove plastic film as this surface is not durable nor easily cleanable. Correct by :immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cutting boards observed to be heavily scored, marked and discoloured. Deep scoring makes it impossible to properly clean/sanitize surface. Corrective Action(s): Replace or resurface cutting boards. Correct by :immediately Violation Score: 3

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

Comments

Routine inspection conducted. Cooking line floor plan provided at time of inspection. Temperatures: Chest freezer (Kesar): -25.7°C 1 door display cooler (front; imbera): 6.2°C Cooler holding shelf stable sodas 1 door display cooler (front; frigoglass): 4.0°C 1 door display cooler (front; new air): 3.3°C Chest freezer (server station; omcan): -18.6°C 1 door upright freezer (migali): -16.8°C 2 door sandwich prep (by walk-in cooler): 0.2°C Walk-in cooler: 2.1°C Walk-in freezer: -16.7°C Chest freezer (Midea): -16.1° Wood-top prep table (6 doors): removed 3 door preparation table (Cardinal, new): 1.8°C 1 door preparation table (Cardinal, new): 1.6°C 6 door undercounter cooler (barside): 1.1°C Rice cooker: not on at time of inspection; Operator stated the cooker will be replaced soon Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels and garbage receptacle Kitchen dishwasher measured 100ppm Cl at time of inspection New barside dishwasher installed; High temperature. Measured 72.8°C at first cycle (warmed for 45 min) Sanitizer spray bottles (FOH) measured 400ppm QUATS at time of inspection Sanitizer spray bottles and pail (BOH) measured 100ppm Bleach at time of inspection Facility noted to maintain temperature log of low temperature dishwasher Change practice to record bleach/chlorine concentration at plate surface (e.g. use test strip on wet surface of plate). Minimum 50ppm, Maximum 200ppm Maintain temperature log of barside dishwasher. Waterproof max/min thermometer will be needed to monitor temperatures at plate surface. Minimum 71°C Storage: All products stored at least 6" above floor All products in original packaging or covered at time of inspection Storage area well organized Chemicals and cleaners are stored separate from food preparation areas General: No pest activity observed at time of inspection.