INSPECTION REPORT Health Protection JMAA-B94TU8

PREMISES NAME Spice Meats		Tel: (604) 594-8900 Fax:
PREMISES ADDRESS 101 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE February 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurparkash Pannu		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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in the back kitchen does not dispense any hot water. Corrective Action(s): Mixer valve adjusted so that warm running water is dispensed from the hand wash station. Ensure that you always have warm running water, liquid soap, and single-use paper towels available at all times in each hand wash station. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoops stored directly inside dry storage goods with handles sticking inwards. 2. Jug placed directly inside sauces in walk-in cooler. Corrective Action(s): Scoops and jug were removed from their containers. Store all scoops and jugs outside of the containers in a sanitary manner to protect food products from contamination (e.g. via food handlers reaching in the food products to grab the handle). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 2 rubber spatulas were chipped and one knife was corroded and in poor condition. Corrective Action(s): Aforementioned items put away at time of inspection. Discard / recycle these items responsibly and do not use any food contact surfaces and equipment if they are not smooth, easy to clean, and impervious to moisture. Items that are chipped should never be used, since chipped plastic can fall into food products. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Three light panels were not functional at time of inspection. Corrective Action(s): Replace the bulbs or repair the light fixture so that each panel is lit according to manufacturer's specifications. Date to be corrected by: 1 month Violation Score: 3

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

Comments

Routine inspection conducted - premise is generally in good sanitary condition. Facility is a meat shop, and also sells potato salad (obtained from Clubhouse). French fries and grilled chicken produced on-site in the back kitchen area. 1. Temperatures - Walk-in cooler at 2C - Walk-in freezer at -14C - Display cooler varies from 1-3C - Display freezer units up front at -18C - Beverage cooler at 4C - Hot-holder not in use at time of inspection - Thermometers present in all coolers and hot-holders - Temperature logs present and up-to-date - excellent 2. Hygiene and Sanitizing - Hand wash station at front-of-house and in restroom adequately stocked with hot/cold running water, liquid soap, and single-use paper towels (NOTE: Hand wash station at back-of-house did not have hot water at time of inspection - see violation code above) - 3-compartment sink set up for washing, rinsing, and sanitizing. Drain rack is generally well maintained - 2 bleach spray bottles available on-site, tested at 200 ppm - Ventilation canopy in good sanitary condition, utensils are stored in sanitary condition - Meat slicer and meat grinder well maintained 3. Storage - All food products stored at least 6" off the floor - Food products generally covered when not in use - Chemicals stored separately from food products - Tongs are stored in the food tray - ensure that the handles do not directly contact the raw meat. Recommendation: store the tongs in a separate container from the meat products 4. Pests - No recent, visible signs of pest activity at time of inspection - Doors were tightly shut during inspection, side door is open only for deliveries 5. Administrative - Permit posted - Owner / operator has FoodSafe 1 6. The following also require your attention: Reminder that all knives are to be washed, rinsed, sanitized after each use or every 4 hours if used continuously The top and bottom part of the bandsaw must be cleaned-in-place after each use or every 4 hours (if used continuously) Always store ready-to-eat products separately (e.g. above) any raw meat products