INSPECTION REPORT Health Protection JMAA-BCNV29

PREMISES NAME Spice of Nepal		Tel: (604) 594-2322 Fax:
PREMISES ADDRESS 13486 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE May 30, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Bishnu Paudel		NEXT INSPECTION DATE June 14, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Vat of lamb curry was at internal temperature of 30C at time of inspection. The lamb was left out at room temperature 3.5 hours ago. Corrective Action(s): Lamb curry was discarded. Food must be cooled from 60C to 20C in 2 hours, and from 20C to 4C within 4 hours. You may use an ice wand, blast chiller, portioning into shallow containers to expedite the cooling time. Items cooled improperly are one of the main causes of foodborne illness. Violation Score: 5 205 - 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. Corrective Action(s): 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. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low-temperature dishwasher did not release any chlorine residual at time of inspection. 2. One spray bottle in prep area had approximately 10 ppm chlorine residual, another bottle in the bar area had >> 200 ppm. Corrective Action(s): 1. Stock bottle of chlorine was replaced and final rinse chlorine residual was measured at 100 ppm. You must ensure that your low-temperature dishwasher is functioning at all times. Plates were re-run through the dishwasher at time of inspection. 2. Spray bottle in prep area and bottle in bar area was refilled with 200 ppm chlorine residual. Only add one teaspoon per litre of water. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Roti placed on a tray that was resting directly on the floor underneath shelving, behind the cook line. 2. Raw chicken was placed next to cooked meats in the walk-in cooler. Corrective Action(s): 1. Roti tray was placed on a shelf. Do not store any items directly on the floor. 2. Raw chicken was placed separately from cooked meats in the bottom compartment of the prep cooler. Walk-in cooler was at 7-8C at middle of inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Tray of water underneath the hand wash station was accumulating mould, mildew, and organic debris over time and emanated a strong, musky smell. 2. Area underneath dry storage area is saturated with dried debris, oil, grime, and old rodent droppings. 3. Area between cook line equipment and ventilation canopy is saturated with grime. 4. Back area next to walk-in freezer has accumulation of spilt beans, attracting insects. 5. Walls throughout facility, notably around the dish-pit and the door of the walk-in cooler, are soiled with debris. 6. There is heavy accumulation of mould and grime in the existing grouted areas above the two-compartment sink. Corrective Action(s): 1. Tray of water underneath the hand wash station was discarded. Do not leave stagnant water in the restaurant. 2. Thoroughly clean and mop the entire area underneath the dry storage. This must be done at the end of each day to prevent accumulation of grime - this is a MAJOR attractant for pests. 3. Cook line equipment and ventilation canopy is to be thoroughly degreased and cleaned. 4. Back area next to walk-in freezer to be thoroughly cleaned and mopped. 5. Deep clean of all walls throughout kitchen space, including areas around the door of the walk-in cooler and dishpit area, need to be cleaned. 6. Tiles above the two-compartment sink and dishpit area need to be regrouted and cleaned. Date to be corrected by: June 14, 2019 Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving units for pots, pans, plates across from dishwasher are revealing exposed wood. Corrective Action(s): Paint over the exposed wood or place a durable shelf liner underneath so that the shelving units can be easily cleaned. Exposed wood absorbs grease and moisture over time, leading to unsanitary conditions. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler at 10C, walk-in cooler originally at 5C (escalated to 7C) at time of inspection. Corrective Action(s): Technician arrived to adjust walk-in cooler at time of inspection. Do not place any items in the prep cooler until a follow-up inspection has been conducted. Violation Score: 9

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

Comments

Routine inspection conducted. Please read through ALL violations above and rectify by June 14, 2019. 1. Temperatures Walk-in cooler at 8C* (see violation code above) Small prep cooler at 10C (see violation code above) Prep cooler at 2C Beverage coolers up front at 4C or less Walk-in freezer at approximately -14C Temperature logs have not been maintained yesterday - you must ensure that temperature logs are completed every day, accurately, so that any problems can be quickly identified 2. Hygiene and Sanitizing Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels Some spray bottles (2/5) were at 200 ppm, (3/5 spray bottles were either at 0 ppm or >> 200 ppm - corrected at time of inspection) Utensils and plates generally in good sanitary condition 3. Storage Storage practices need significant improvement (see violation codes above) 4. Pest Control Operator to send over pest control report from landlord to Environmental Health Mechanical traps did not contain any rodents at time of inspection 5. Administrative Permit posted Operator has FoodSafe 1 Employee on duty at front-of-house has FoodSafe 1