INSPECTION REPORT Health Protection BCUD-AZEUMD

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE June 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bikal Tiwari		NEXT INSPECTION DATE June 11, 2018
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Numerous foods found with black garbage bags as food contact surfaces. Corrective Action(s): Never use black garbage bags for storing/ covering foods as they can leach chemicals into the food product. Use food grade bags or plastic wrap Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Back door observed left open - operators said plans to install a screen scheduled for this week. 2) Some food products found (spice, flour, rice) and paper towels found not in pest proof containers. Corrective Action(s): 1) You must either keep your door shut at all times, or install a secure, tight fitting screen to use. 2) All above mentioned products must be stored in pest proof containers. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher had run out of chlorine sanitizer at time of inspection. Operator called supplier and expected deliver is today. Corrective Action(s): Dishes can be washed through the machine then manually sanitized, or you can wait until the chemical arrives. **Whenever changing out chemicals, you must check that they are working properly. Violation Score: 3

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 3C **Observed a number of bins with curries/ gravies. Please ensure these are being rapidly cooled using an ice bath, ice wand, and/or a shallow metal tray prior to getting poured into your large multi gallon bins. Walk in freezer -15C Small prep cooler 7C - in use at time of inspection **Please adjust or repair this cooler to maintain 4C both top and bottom Large (wooden) prep cooler 4C Bar cooler 1C Chest freezer not in use ***Your temperature records are up to date, however don't appear to be accurate. Ensure each day accurate readings are taken for your large and small prep coolers, the walk in cooler, and your dishwasher. Note: a potato slicer on site found screwed into an untreated log stump. Please remove so that this tool can be properly washed, rinsed, and sanitized after each use. General sanitation mediocre - more work needs to be done to remove clutter from your back furnace room, and to keep all food products in rat proof containers. Please also drain and bleach all of your sinks prior to leaving at the end of a shift to prevent drain flies. Also keep your recycling to a minimum on site.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AZEUMD
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: Zero trans fat fry oil
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