INSPECTION REPORT Health Protection SDHI-C8GT59

PREMISES NAME Meltwich Food Co		Tel: Fax:
PREMISES ADDRESS 50 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 5, 2021	TIME SPENT 1.25 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer pails (x3) measured at 0-50 ppm QUATS concentration during time of inspection. Operator mentioned the sanitizer was changed <4 hours ago. Operator changed the sanitizer and it measured at 200 ppm (x3 pails). Corrective Action(s): Ensure QUATS sanitizer pails are changed more frequently than every 4 hours most importantly after busy lunch rush to ensure the concentration is maintained at 200 ppm QUATS concentration. Check the solution frequently with the QUATS test strips available at the 2-compartment sink. Violation Score: 5

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

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - 2-door stainless steel freezer at -20'C - Sandwich cooler #1 at 3'C (top and bottom) - Sandwich cooler #2 at 4'C (top and bottom) - Ice cream display freezer at -18'C - Under-counter glass beverage cooler at 3'C - Beverage cooler at 4'C - Hot-holding units measured at >60'C - Temperature logs maintained and verified during inspection 2. Sanitation: - General sanitation of premises satisfactory - Hand washing station in service area, prep area and staff washroom adequately supplied with liquid soap, paper towel, hot and cold running water - 2-compartment sink available on premises with drain plugs - Ventilation hood/canopy kept in clean condition (due for maintenance on Mar 30, 2022) - High-temperature dishwasher reached 81'C at plate surface (above minimum required final rinse temperature of 71'C) - QUATS test strips available on premises - Bleach sanitizer available for sanitizing service tables (measured at 200 ppm chlorine concentration) - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - First-in-first-out method in use (time stamp labeling observed on food in walk-in cooler) - Chemicals stored away from food 4. Administration: - FOODSAFE Level 1 equivalent trained staff on premises - Operating permit visible during time of inspection 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.