INSPECTION REPORT Health Protection VTUR-BB2Q2J

PREMISES NAME Southern Spice		Tel: (604) 396-6151 Fax:
PREMISES ADDRESS 160 - 2655 Clearbrook Rd Abbotsford, BC V2T 2Y6		INSPECTION DATE April 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manu George		NEXT INSPECTION DATE April 11, 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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * Paper towel dispensers were empty at the two hand washing stations and this is unacceptable; operator reminded to provide paper towels in dispensers and ensure these are maintained at ALL times Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Many food items were found uncovered in walk-in cooler and had to be discarded as they were not protected from contamination; operator is aware of this as it was discussed on many previous occassions; also, dry storage food product also to be kept covered and protected from contamination Corrective Action(s): * Ensure all food covered and protected from conatmination at ALL times in storage areas; dry storage food items also to be covered properly Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found on food equipment, shelving and under equipment and floors, etc.; operator reminded that cleaning must be done to maintain premises in sanitary condition Corrective Action(s): * Ensure all areas properly cleaned/sanitized daily and regularly to remove all build up of grime/debris and maintain sanitary conditions Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Hot water tank was being used as a table to prep food stuff (eg. chop ingredients in chopper, etc) and this is unsanitary practise; also, other food stuff being stored on hot water tank and this is unacceptable; Also, wiping rags being used for sanitizing food contact surfaces were stringy and badly discoloured, etc., not suitable for use as a wiping rag Corrective Action(s): * Hot water tank is not suitable to prep food stuff and must NOT be used as a table; plug outlet behind hot water tank is not suitable outlet to use for plugging in small appliances as there is no table near it to prep food; do not store any food or food equipment on hot water tank or around it as this area unsuitable; Also, provide proper wiping rags that are suitable and easy to clean and maintain-- for santizing food contact surfaces Violation Score: 9

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

Comments

* Cold-holding units were 4'C/40'F or colder * Dishwasher final rinse was * Monitoring records were available but cleaning was not being done properly * Sanitizer was not set up at beginning of inspection; operator set up sanitizer(ie. bleach solution at 200 ppm) in buckets to store wiping rags * Sanitizer used in dining area was quaternary ammonium in spray bottles (at 200 ppm concentration) * Note: Many food items were uncovered in walk-in cooler and dry storage areas which had to be discarded as they were not protected from contamination; cover and protect food * Note: Cleaning to be done through out including food equipment, shelving, and floor areas(including under shelving, etc) * Note: Organization to be done through out kitchen and storage(eg. single use containers, dishware, and food equipment); remove all items not used for business * Follow up inspection to be done