INSPECTION REPORT Health Protection TGIL-C67S5J

PREMISES NAME Spice Meats		Tel: (604) 594-8900 Fax:
PREMISES ADDRESS 101 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE August 24, 2021	TIME SPENT 0.75 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Garbage bags were used for storing green chillies in the walk-in freezer. Corrective Action(s): Garbage bags can leach out chemicals and are not considered food grade. Do not use garbage bags for storing food products. Staff stated that the green chillies were stored last night, staff washed and stored them in food grade containers at the time of inspection. Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Walk-in cooler noted at 1C. - Walk-in freezer at -18C. ** Ice build-up noted in freezer. Consider defrosting. - Front stand-up freezer at -20C. - 2x display coolers in the front servce area maintained at less than 4C. - Temperature logs were maintained. ** Keep them up to date. Hygiene and Sanitizing: - Hand wash station in both front and back area were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle/pails available in both front service area and back area. The concentration of bleach noted at 200ppm. - 3-compartment sink used for dishwashing. Staff demonstrates proper dishwashing steps. Sink with bleach sanitizer solution was noted at 200ppm. Good - No dirt/grease build-up noted on vents. - Band saw was in use at the time of inspection. Staff demonstrated proper steps for cleaning and sanitizing procedure and frequency of cleaning. - Washroom maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Storage: - All food items were stored at least 6" off the floor. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food storage areas. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate and has good knowledge of proper food handling practices.