INSPECTION REPORT Health Protection JMAA-BD8VCW

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE June 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bishnu Paudel		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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JMAA-BCNV29 of May-30-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Items in walk-in cooler included the following items: - Lamb & chicken curry at 6-7C - Cut / sliced vegetables at 6C - Trays of cooked stew at 7C - 15 (3.78L) jugs of milk - Cooked, fried meats at approximately 8C Walk-in cooler was at 5C at beginning of inspection, and escalated to approximately 8-10C at the end of inspection. Correction: Lamb & chicken curry, vegetables, cooked stew were moved to the bottom of the prep cooler unit, which is currently at an ambient temperature of 2-4C. All potentially hazardous foods must be kept at a temperature of 4C or less at all times to prevent the growth of bacteria that could cause foodborne illness. Milk and cooked, fried meats that could not adequately fit into the walk-in cooler were discarded at time of inspection.

Comments

Follow-up inspection conducted to routine (RPT#: JMAA-BCNV29 conducted on May 30, 2019) Area next to the walk-in freezer, cabinet underneath the hand wash sink, crevice to the left of the prep cooler line, and mouldy areas above the two-compartment warewashing sink have been cleaned Area underneath the dry storage area has been swept and all dry storage items are locked inside bins with tight-fitted lids Low-temperature dishwasher releases 50 ppm chlorine residual at final rinse cycle (at the plate) Exposed wood on shelving was painted. However, there were some areas which the paint could not adhere to. Ensure that these areas are covered with a durable shelf liner The following still require your attention: The flooring under the hand wash station still needs to be swept, as well as the area around the chest freezer, which still contains some old rodent droppings Reminder to send all pest control reports to the health inspector. A spot check may be conducted at a future time to ensure compliance.