INSPECTION REPORT Health Protection BCUD-AFCV8E

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE November 3, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bikal Tiwari		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): Meat slicer (used for slicing vegetables occasionally) found inproperly cleaned and sanitized Corrective Action(s): After use always wash, rinse, and sanitize. Never let food debris dry on. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Found evidence of rats - some large droppings and chew holes in product bins Corrective Action(s): Pest control has been performing weekly visits. Numerous baited traps on site. Holes have been filled or covered with metal mesh. One trap found inside a chewed through rice bin - don't use this rice! Please show your pest control the gaps found in the tight area between the wall and the walk in freezer. As discussed, saturate rodent droppings with a 1:9 bleach:water solution, and wipe up while wet. Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Dishwasher reached approx. 25ppm of chlorine sanitizer on rinse cycle. **New chemical to be switched out as current bucket from previous owner. Walk in cooler at 4C Small prep from 0C to 2C Large (wooden) prep cooler measured 4C below. Unit is currently in use only for vegetables. **Please don't double stack inserts! They will not keep adequately cool when this is done No hot holding at time of inspection For cooking utensils - run through dishwasher every 2 hours, or keep on ice during use. Observed proper cooling procedures for various gravies / curries Chlorine sanitizer (bleach) used for wiping rags. Ensure they are kept in a bucket with 100ppm residual. Test strips available for use Temperature records not consistently in use. Please resume use immediately for all refrigeration units, and your dishwasher. Keep records on site for 3 months after use. General sanitation and organization of facility excellent. All foods have been transferred to pest proof containers. Discard the containers and food if rodents chew through them See above note regarding the pests. Operator forwarded EHO pest control reports via email at time of inspection. Please continue to do so

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AFCV8E
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: No trans fats on site
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment