INSPECTION REPORT Health Protection JCHY-CNDTKV

PREMISES NAME Spice Meat Shop & Eatery		Tel: (604) 498-6966 Fax:
PREMISES ADDRESS 9522 120th St Surrey, BC V3V 4C1		INSPECTION DATE January 24, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat bandsaw observed to have meat debris along the blade and blade handle attachment. Operator informed that the meat bandsaw was last used 4 hours ago. Corrective Action(s): Clean and santize the meat bandsaw. Meat bandsaw must be cleaned and sanitized after each use or after 2 hours of continuous use. Corrected by: Immeidately. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 200ppm. 3-compartment sink sanitizing at 200 ppm chlorine solution. Prep cooler, stand-up cooler, front display coolers, and walk-in cooler measured at 4C or lower. Walk-in freezer measured at -18C. Hot-holding units measured at 60C or higher. Temperature logs for refrigeration units are well maintained. No signs of pests observed. Concerns in report#254271 have been addressed: -Updated floorplan and corporation documents submitted. -Drying rack have been installed overhead at 3-compartment sink area. NOTE: Ensure chlorine sanitizer spray bottle is available at meat display area. Organize back kitchen area to prevent clutter. Ensure exhaust hood vents are cleaned and sanitized as per Sanitation Plan to prevent build-up of grease. Ensure all used marination buckets/bowls are put in the dishpit for wash after use. Do not store used kitchenware on countertops for more than 2 hours. Ensure all staff FOODSAFE Level 1 certification is readily available for inspector validation.