INSPECTION REPORT Health Protection SDHI-CQVUG9

PREMISES NAME Spice Meats		Tel: (604) 594-8900 Fax:
PREMISES ADDRESS 101 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE April 14, 2023	TIME SPENT 1.5 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bleach chemical sanitizer measured >>200 ppm chlorine concentration in two sanitizer pails and in one spray bottle. Staff prepared fresh bleach sanitizer during inspection which measured at 200 ppm bleach concentration with test strip. 2. Dry storage scoops and handles observed in contact with food in dry storage container. Corrective Action(s): 1. Prepare bleach sanitizer at a concentration of 100-200 ppm by mixing 1/2 to 1 teaspoon of unscented bleach with 1L of water. Bleach sanitizer above 200 ppm can lead to potential chemical contamination of food contact surfaces. Obtain bleach test strips to verify sanitizer concentration throughout the day and change solution as per approved sanitation plan. 2. Remove dry storage scoops which are submerged directly in dry stored foods immediately. Do not store scoops and handles directly in food to prevent potential contamination of food. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Unlabelled bleach sanitizer spray bottle in service area measured >>>200 ppm chlorine concentration with test strip. Staff labelled the bottle during inspection. Corrective Action(s): Label all chemical bottles to prevent potential chemical contamination of food contact surfaces and food. Ensure to store all chemicals away from food at all times. Violation Score: 3

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

Comments

Routine Inspection Conducted - Inspection conducted with Practicum Student Environmental Health Officer Observations: - Walk-in cooler at 2'C - Walk-in freezer at -26'C - Sandwich cooler at back at 2'C (top and bottom) - Display meat coolers measured at or below 3'C - Hot-holding units measured at or above 60'C - Probe thermometer available on site - Temperature logs are maintained - General sanitation is good during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Staff washroom observed in sanitary condition - 3-compartment sink available with drain plugs - Equipment is stored in a manner - Ventilation canopy observed in sanitary condition - Meat slicer at front service area is cleaned and sanitized every 4 hours (as verified by staff member) - Chemicals are stored away from food - All food is stored covered and at least 6 inches off the floor - Raw meat is stored away from ready-to-eat foods - Meats are obtained from an approved source (verified during inspection) - No signs of pests during inspection - FOODSAFE Level 1 trained staff available on site - Permit is posted in a conspicuous location on site Notes: - Reminder to obtain unscented bleach - Cooling curve discussed with staff on site. All cooked foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours) to prevent bacterial growth and/or toxin production. Cool foods fast by keeping them uncovered at room temperature, mixing the foods frequently, transferring the foods into shallow containers and/or storing foods in an ice bath. Please contact health inspector for any questions or concerns.