Report No. DSOG-ARZUKN

INSPECTION REPORT
Health Protection
DSOG-ARZUKN

PREMISES NAME
New Asian Spice

Tel: (604) 582-8388
Fax:

PREMISES ADDRESS
9436 120th St
Surrey, BC V3V 4B9

INSPECTION DATE
October 10, 2017

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Tahir Mehmood

NEXT INSPECTION DATE
2 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	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) There was no surface sanitizer in the main kitchen at the time of the inspection.
2) The manager stated that the surface sanitizer used for main dining area was a mix of vinegar and water.
3) Dirty wiping cloth stored on prep tables in the main kitchen.
Corrective Action(s): 1) The manager prepared fresh surface sanitizer in spray bottles and white buckets with presoaked wiping cloths at 100 ppm chlorine solution. Make sure that you have surface sanitizer at each station (ie. serving area, main kitchen) and replaced every 4 hours. To make chlorine solution:
- 1 tsp bleach to 1 L water or
- 1 tbsp bleach to 1 gallon water
2) Discard the vinegar water mixture. This is not approved to be used as a surface sanitizer. Use bleach solution only.
3) Store all wiping cloth inside the bucket with surface sanitizer. Use clean wiping cloths only.
These are repeat violations and your last warning. If you fail to comply with the requirements, stricter enforcement and/or violation tickets will be issued during your next routine inspection.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): There was no hand soap nor waste bin at the main handwashing station in the kitchen. The manager stated that a new hand soap for the hand soap dispenser has been ordered.
Corrective Action(s): The manager provided hand soap from the women's washroom at the main handwashing station in the kitchen. You must also provide hand soap in both the men's and women's washrooms immediately. One staff purchased new hand soaps at the time of the inspection.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): The kitchen staff were only rinsing their hands under water without using hand soap at the time of the inspection.
Corrective Action(s): Rewash hands with soap and water for min 20 seconds.
Violation Score: 5

Non-Critical Hazards: Total Number: 5

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Pooling of water on the floors in the main kitchen (ie. near the high temperature dishwasher, dry storage area).
2) Significant build up of grease, food debris, and dirt on the following areas:
- around the deep fryer
- around the main grill/wok station
- underneath the upright, prep coolers
Note: Your ventilation hood is overdue for regular cleaning (October 2017).
Corrective Action(s): 1) Keep the floors dry as possible to prevent contaminating food and pest entry. The floors of the dry food storage area must be dry and kept in sanitary condition.
2) Clean the areas noted above. Contact the city for regular cleaning of ventilation hood.
Date to be corrected: Today and ongoing.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: None of the surface sanitizer spray bottles were properly labeled.
Corrective Action(s): Please label all surface sanitizer spray bottles as "sanitizer" or "bleach solution".
Date to be corrected: Immediately.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1) The door to the kitchen is broken off from the wall. The dry wall near this area is completely exposed.
2) Broken tiles at the main entrance to the kitchen.
3) Broken wall/significant holes on the wall by the hot water tank. This was noted in your previous routine report.
Corrective Action(s): 1/2) Either patch the exposed dry wall or install new door to the kitchen. Install new tiles in the area noted above.
3) You must seal this hole and any other possible pest entry points.
Date to be corrected: Two weeks.
Violation Score: 5

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Multiple coolers (prep, upright, undercounter, walk in) and freezers (upright) are lacking proper working thermometers.
Corrective Action(s): Provide working thermometers in all coolers and freezers to monitor temperature.
Date to be corrected: One week.
Violation Score: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: The new manager (person in charge) does not have FOODSAFE level 1 or any food safety training.
Corrective Action(s): You are required to successfully complete FOODSAFE level 1 training in three months. Please submit a copy of the FOODSAFE certificate to the health inspector once successfully completed.
Date to be corrected: Three months.
Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section.
- All coolers (prep, undercounter, upright, walk in) < or = to 4C.
- All freezers (upright) < or = to -18C.
- Hot holding units > or = 60C
- You must begin a temperature log for all coolers, freezers. This will be checked during the next routine inspection. The Fraser Health temperature log template was provided at the time of the inspection.
- Three compartment sink available for manual dishwashing. Bleach sanitizer available at 100 ppm. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty equipment/pans inside the sanitizing compartment. This compartment is designated for sanitizing purpose only.
- High temperature dishwasher (stationary) achieved 73C at the plate's level during the final rinse cycle.
- Dry storage area must be kept dry as possible. Dry food items stored in carts with proper lids. Do not store scoops in bins or ensure that the handles do not touch the food items.
- No signs of pest activity.
- One kitchen staff has FOODSAFE level 1 but the manager (person in charge) does not.
Note: The operator has begun buffet service. Please submit an updated food safety plan that includes the buffet service to the health inspector at 604-614-2376 or derek.song@fraserhealth.ca