INSPECTION REPORT Health Protection DSOG-AW8VYX

PREMISES NAME New Asian Spice		Tel: (604) 582-8388 Fax:
PREMISES ADDRESS 9436 120th St Surrey, BC V3V 4B9		INSPECTION DATE February 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tahir Mehmood		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The operator has not submitted a Food Safety Plan for the buffet station. Corrective Action(s): An updated Food Safety Plan is to be submitted in one week. This is your last reminder. Failure to comply will result in stricter enforcement and/or a violation ticket. All hot holding units/advertisement for the buffet station are to be removed from the premises immediately. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: The operator has not submitted an updated sanitation plan. Corrective Action(s): Submit an updated sanitation plan to the health inspector. Refer to report #DSOG-AVHUYE for the details. This is your last reminder. Failure to comply will result in a violation ticket. Date to be corrected by: One week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple refrigeration units lacking working thermometers. Corrective Action(s): Provide working thermometers in all refrigeration units. Date to be corrected by: Two days. Violation Score: 1

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

Comments

Follow up inspection to report #DSOG-AVHUYE: - All raw chicken or meats stored at < or = 4C. - Most food items are now stored covered with plastic wraps or proper lids. - General sanitation has improved. Continue to follow your cleaning schedule for daily, weekly, and monthly tasks. - Daily temperature logs are to be kept up to date and available for review by the inspector.