INSPECTION REPORT Health Protection VTUR-BJKUYL

PREMISES NAME Southern Spice		Tel: (604) 396-6151 Fax:
PREMISES ADDRESS 160 - 2655 Clearbrook Rd Abbotsford, BC V2T 2Y6		INSPECTION DATE December 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manu George		NEXT INSPECTION DATE December 09, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Cooked rice was found cooling improperly at room temperature in very large volume and this is not acceptable cooling practise; cooked rice to be cooled quickly (eg. in shallow pans with cooked food a couple inches deep) to allow temperature to drop quickly to 4'C/40'F or colder Corrective Action(s): * Ensure cooling process adequate so cooked food cooled quickly using proper cooling proces (eg. shallow pan cooling process, etc) Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Soup in hot-holding unit was 35'C; operator said they had reheated it on the stove but it was not at proper hot-holding temperauture; operator reminded to cook/reheat food to 74'C/165'F or hotter and then hot-hold at 60'C/140'F or hotter in warmer unit Corrective Action(s): * Ensure hot-holding food at 60'C/140'F after cooking/reheating to 74'C/165'F or hotter internally; MONITOR with thermometer and document daily Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): * Some food equipment/food contact surfaces were unsanitary and require more frequent cleaning/sanitizing through out the day Corrective Action(s): * Ensure all food equipment/food contact surfaces are properly cleaned/sanitized through out the day Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found on walls and floors under/behind food equipment that requires more frequent cleaning attention and maintenance to maintain sanitary conditions; dry storage lids/shelving were filthy too Corrective Action(s): * Ensure all walls/floors/shelving, etc., properly cleaned and sanitized daily where build up of grime/debris accumulating; clean dry storage area and shelving there daily to remove build up of debris/grime Violation Score: 9 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): * Food handlers were not wearing proper attire; one staff not wearing proper hair protection either; staff/operator reminded to wear proper attire and hair protection (eg. apron/uniform/hair nets, etc) while handling food Corrective Action(s): * Ensure all food handlers wear proper hair protection/attire while handling food Violation Score: 3

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally; Note: new dishwasher was installed as old one did not work properly * Sanitizer was 200 ppm bleach solution at work stations in buckets to store wiping rags for sanitize food contact surfaces * Coolers were 4'C/40'F or colder * Hand washing stations had liquid soap and paper towels; Note: back areas hand wash station to be converted to prep sink as prep sink is needed for washing/prepping vegetables, etc * Monitoring records were available for temperature checks/cleaning; some updates to these records must be done; hot-holding of soup to be documented daily * Note: hot-holding soup temperature was 35'C; operator had just cooked soup on stove; soup not to be used but discarded; operator reminded to cook/reheat soup to 74'C/165'F or hotter and then hot-hold at 60'C/140'F or hotter * Cleaning to be done of food equipment/shelving/dry storage areas, etc. to remove build up of debris/grime * Note: dining area was recently renovated; operator had not contacted our office for review/approval; operator reminded to contact our office for any changes to ensure they meet regulatory requirements; hand sink may need to be installed at front cash counter in future * Follow up inspection to be done next week