INSPECTION REPORT Health Protection TGIL-C9CQP7

PREMISES NAME Spice Meats		Tel: (604) 594-8900 Fax:
PREMISES ADDRESS 101 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE December 2, 2021	TIME SPENT 1 hour
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Thick build-up of ice observed on the shelves and walls of the walk-in freezer. 2) White cutting board in the front service area had deep cuts and cracks on the surface. Corrective Action(s): Ensure that all the equipment is maintained in good working order. 1) Repair/defrost the wallk-in freezer as ice build-up on food containers/bags can result in potential food contamination. 2) DISCARD the white cutting board and replace it with a new cutting board that has smooth, impervious and easy to clean surface. TO BE CORRECTED BY - Immediately Violation Score: 9

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: - Display coolers measured at 4C or less. - Walk-in cooler at 2C - Walk-in freezer at -19C (see violation above) Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - 3-compartment sink had bleach solution in one of the sink at 200ppm. - Utensils and tongs were found in sanitary condition. - Staff demonstrated proper cleaning and sanitation steps for band saw and meat grinder. - Vents were clean and had no build-up of grease/dirt. - Oven, fryer and burner were maintained in sanitary condition. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.