INSPECTION REPORT Health Protection ATHI-CZUTDF

PREMISES NAME Ice N Spice Restaurant & Bar		Tel: (604) 591-8855 Fax:
PREMISES ADDRESS 8553 132nd St Surrey, BC V3W 4N8		INSPECTION DATE January 26, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vijay Singh Rana		NEXT INSPECTION DATE January 30, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items in the prep cooler closest to the walk-in cooler were stored above 4C as the prep cooler was not working adequately. Staff were notified and all items in the cooler were discarded voluntarily. Items that were discarded: - 10 various small buckets of curry - 1 bin of unsalted butter - 2 small bins of cut chicken - 1 small bin of manchurian balls Corrective Action(s): All potentially hazardous food items must be kept at 4C or above. Do not store any food in the cooler until it is repaired/replaced Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler closest to the walk-in cooler was measured at 11C ambient temperature. All food was removed and technician was called. Corrective Action(s): Repair/replace unit to ensure it can hold items at 4C or below at all times. This unit should be in good working order at all times. Date to be corrected by: Today Violation Score: 3

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

Comments

Routine inspection conducted - Hand wash stations fully equipped with liquid soap, paper towels, and hot and cold running water - freezer units working and measured at -18C or below - High temperature dishwasher achieves 72C - Bleach sanitizer achieves 100ppm - No signs of pest activity - Dry storage is adequate. Ensure all shelves are smooth and easy to clean. Raw wood should not be used as shelving material