INSPECTION REPORT Health Protection SDHI-CLGUTK

PREMISES NAME Meltwich Food Co		Tel: (604) 535-0132 Fax:
PREMISES ADDRESS 50 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 24, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ashish Sanghavi		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Plastic food containers observed with food debris and/or observed to be damaged. Surface of the containers are no longer smooth and easy to clean and sanitize. Corrective Action(s): Remove and replace all equipment which is damaged and not smooth as these containers can harbour bacteria. Unsmooth surfaces are difficult to clean and sanitize adequately to remove potential pathogens. Ensure all equipment on site is smooth, non-porous and made of food grade material which is east to clean and sanitize. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Preparation and under-counter coolers at or below 4'C - 2-door stainless steel freezer at -19'C - Hot-holding units measured above 60'C - Thermometers available in cold-holding units - Temperature logs are maintained - good! - General sanitation of premise is good during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 71'C at plate surface **NOTE: Contact dishwasher maintenance to inspect dishwasher to ensure it is functioning properly. The dishwasher does not exceed 71'C at the plate surface which is the minimum requirement for the final rinse temperature at the plate surface. - QUATs sanitizer in sanitizer pails with wiping cloths measured at 200 ppm QUATS concentration with test strip - All food observed covered and stored at least 6 inches off the floor - First-in-first-out method is in use - Chemicals are stored away from food - No signs of pests during time of inspection - Staff wearing clean uniforms - FOODSAFE Level 1 trained staff is available on site - Health permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.