INSPECTION REPORT Health Protection TGIL-CJURDD

PREMISES NAME Spice Meats		Tel: (604) 594-8900 Fax:
PREMISES ADDRESS 101 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE October 3, 2022	TIME SPENT 1.25 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating permit was not available onsite. Corrective Action(s): Ensure that the Operating Permit is posted at a conspicuous location at all times. If you have lost or misplaced your permit, please contact your district EHO to request a replacement permit. TO BE CORRECTED BY - October 31, 2022 Violation Score: 1

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

Comments

Routine inspection conducted. - Temperature of all the coolers noted at or below 4C - Freezers noted at or below -18C - Hot holding units recorded above 60C - Temperature logs were maintained and found up to date. Good. - All food products were stored at least 6inches off the floor. - In walk in cooler, ready to eat food products were stored on top shelves and raw meat at bottom shelves. Good. - Handwash stations were equipped with hot and cold running water, liquid soap and single use paper towels. - 3 compartment dishwashing sink used for manual dishwashing. 200ppm noted in 3rd sink. - 200ppm bleach noted in sanitizer pails. - Sanitizer pails were labelled and present in both front and back kitchen. Good. - Staff demonstrated proper cleaning and sanitizing steps for band saw and meat grinder. - No signs of pest activity observed. - Back door was open at the time of inspection to receive delivery and was closed later. - Kitchen vent hood and the facility itself was maintained in good sanitary condition. - Staff has valid FOODSAFE Level 1 certificate. NOTE - Updated floor plan, Food menu, Food Safety & Sanitation Plan have been submitted by the operator and found satisfactory by the district EHO.