INSPECTION REPORT Health Protection MBEK-CCEUHX

PREMISES NAME Piquant Gourmet Foods		Tel: (604) 535-8638 Fax:
PREMISES ADDRESS 1627 128th St Surrey, BC V4A 3V2		INSPECTION DATE March 11, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Narod		NEXT INSPECTION DATE 1 Month
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 = 32

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large volume / low surface area bowl containing butter chicken was measured at an internal temperature of 10 degrees C. It was stated that butter chicken was prepared the day before. Note: Butter chicken stored in front glass display cooler. Corrective Action(s): As the above-noted food item could not be discarded at the time of inspection, it was intentially adulterated by the Environmental Health Officer (large quantity of bleach added) to render it unuseable so that it may not be served or sold before it is discarded. Ensure that potentially hazardous foods are cooled properly from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, and then from 20 degrees C to 4 degrees C within the next 4 hours in order to limit the growth of potential pathogens or the potential production of toxins. One example of a method used to facilitate rapid cooling is to place food into shallow containers. Verify temperatures with a calibrated, sanitized, probe thermometer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No surface sanitizer available for front or back areas. 2. Three compartment sink was not set up for manual ware washing at time of inspection. Corrective Action(s): Bleach water sanitizer was prepared at 100 to 200 ppm chlorine for front and back areas at time of inspection. A 100 to 200 ppm chlorine solution was set up at the three compartment sink at time of inspection. Ensure that at all times, sanitizer is available and is at the correct concentration for santiizing of food equipment, utensils, and food contact surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: 1. Floors (including under equipment) 2. Floor to wall junctions 4. Equipment (e.g. shelving units, drawers) 5. Interior of cold holding units (e.g. interior surfaces of coolers) Corrective Action(s): Ensure above-noted areas are properly cleaned and sanitized. Date to be corrected: March 25, 2022. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Chemicals (e.g. sanitizer bottles) are unlabeled. Corrective Action(s): Labeled at time of inspection. Ensure all chemicals are properly labeled to prevent accidental misuse and potential contamination of food / surfaces. Violation Score: 3

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

Comments

Routine health inspection conducted. - Coolers at 4 degrees C or less. - Freezers satisfactory. - Hot and cold running water, liquid hand soap, and single use paper towels in place for hand washing (front. kitchen). - Three compartment sink supplied with hot and cold running water. - No signs of pest activity observed at time of inspection. - Permit displayed at front.