INSPECTION REPORT Health Protection SDHI-CBGV44

PREMISES NAME Meltwich Food Co		Tel: Fax:
PREMISES ADDRESS 50 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE February 9, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ashish Sanghavi		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not able to reach 71'C during time of inspection and adequate drain plugs were not available on site to fill up the 2-compartment sink. The dishwasher was tested 10-12 times and reached a maximum temperature of 65'C with the probe thermometer. Staff restarted the dishwasher. After about 30-40 mins the dishwasher was able to reach 71'C. Operator also obtained adequate drain plugs during time of inspection. Corrective Action(s): Ensure the dishwasher is able to reach a minimum temperature of 71'C (final rinse temperature at the plate) in order to adequately sanitize food contact surfaces, equipment and utensils and to prevent food borne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not able to reach 71'C at plate surface after running the dishwasher multiple times. Staff turned off the dishwasher and turned it back on after which the dishwasher was able to reach 71'C at the plate surface. Corrective Action(s): Ensure the dishwasher is able to reach 71'C at plate surface each time it is used. Recommend to monitor and record the final rinse temperature of the dishwasher at least once daily (or as per approved sanitation plan) to ensure it is able to reach 71'C and is able to effectively sanitize equipment and utensils. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units measured at >60'C - Thermometers available in coolers - General sanitation of premises satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer pails with wiping cloths (X3) measured at 200 ppm QUATS concentration with test strip - In-use utensils are cleaned and sanitized every 4 hours (as verified by staff) - Ventilation hood kept in good sanitary condition (due for maintenance Mar/2022) - All foods protected from contamination. Food are stored at least 6 inches off the floor and covered - Chemicals are stored away from foods - No signs of pests during time of inspection - FOODSAFE Level 1 trained staff available on site - Food safety plan and sanitation plan is available on site and was reviewed with staff during time of inspection - Operating permit is visible NOTE: adequate drain plugs to fill up the 2-compartment sink were not available during time of inspection. Operator obtained new drain plugs during inspection which were able to plug the drain and allow the compartments to fill up. EHO provided a 2-compartment sink manual warewashing method signage to staff during the inspection. The sign was placed on the wall behind the 2-compartment sink. Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.