Spice and Bloom Gourmet
320 - 26310 Fraser Hwy, Aldergrove · Restaurant
5 inspections
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Bleach spray bottle empty at the start of inspection.
- Corrective Action(s): Sanitizer spray bottle must always be available during operation hours. Operator made a new solution of bleach teasted at >100ppm.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of debris/grease/food scraps in the following area:
- 1. Black curtains entering the kitchen visibily stained and have build up of food debris
- 2. Cloth used for placing dough into tandoor visibily soiled and have food debris/oil build up
- 3. Both preparation cooler has build up of food debris on the unit, inbetween the door seals and inside the unit.
- Corrective Action(s): 1. Replace/wash the curtains
- 2. Replace/wash the cloth used for tandoor
- 3. Clean and sanitize the following areas
- Date to be corrected by: today
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Floor tile beside the dishwasher is damaged and exposing the floor underneath.
- Corrective Action(s): Repair/replace the floor tile to cover up the gaps on the floor.
- Date to be corrected by: 1 week
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Operator had empty bottles with no sanitizer. When asked about preparing and using sanitizer, operator was unaware of how to make correct concentration of bleach. Bleach and QUATS sanitizer available on site.
- Corrective Action(s): Educated the operator on following manufacuter direction to produce 200ppm of QUATS solution and to properly produce 100ppm of bleach chlorine. Replace the bleach sanitizer solution daily and check with test stripes.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Single use cups being used as scoopers for sauces stored in the prep coolers. Single use cups used for scooping dry flour.
- Corrective Action(s): Single use items are to be discarded after each use. scoopers/cups are not to be stored ontop of the food and must be stored separately. Operator discared all single use items.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of food debris/grease in the following areas:
- 1. on the handles and seals of the walk in cooler.
- 2. behind and underneath the 2 prep cooler units.
- 3. behind the stove and deep fryer units
- Corrective Action(s): Clean and sanitize the following areas listed above.
- Date to be corrected: today
- Violation Score: 9
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Lack of thermometers in walk in cooler and prep cooler
- Corrective Action(s): Obtain thermometers to place inside these units
- Date to be corrected by: today
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Cooked chicken, fried shrimp, white sauce, curry sauce, chopped vegetables are at ambient temperatures of 15-20C. Internal temperature of the cooked chicken and fried shrimp is 13.6C and 14.1C.
- 2. Cut onions in 2 big bins are at ambient temperature of 16.7C. Operator just prepared these onions about 2 hours ago.
- 1. Operator threw all the listed foods into the garbage.
- 2. Operator moved the 2 bins of onions into the working walk in cooler
- Corrective Action(s):
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer available on site for sanitizing equipment/utensils and food contact surfaces. Operator does not have any bleach available on site to prepare sanitizing solutions to use for manual warewashing and sanitizing all food contact surfaces.
- Corrective Action(s): Bleach must be available at all times to use as a sanitizing agent to clean and sanitize all equipment, utensils, food contact surfaces and to be used for manual ware washing when dishwasher is broken/not being used. Obtain bleach and
- Follow these points:
- - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water.
- Sanitize all equipment, utensils and food contact surfaces once bleach is obtained.
- Date to be corrected by: Today
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwash station did not paper towels in the paper towel dispenser. Operator refilled the hand wash station with paper towel.
- Corrective Action(s):
- Violation Score: 5
- 102 - Operation of an unapproved food premises [s. 6(1)]
- Observation: Condition on the permit only allows for 5 curry dishes. Menu list and items being sold displays more than 5 curry dishes.
- Corrective Action(s): Submit an updated menu containing only 5 curry dishes max to the area inspector.
- Date to be corrected by: Today
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of debris/grease/dust in the following areas:
- 1. Grease accumulation behind and around the stove unit, deep fryer and tandoor unit.
- 2. Mold build up inside the door seals and around the unit of the prep cooler.
- 3. Debris build up underneath the 2 compartment sink
- 4. Debris build up behind the dry storage area inbetween the dishwasher and walk in cooler
- 5.Debris build up behind the 2 preparation coolers and stand up freezer.
- 6. Dishwasher has a foul odour and slime on the inside of the unit.
- Corrective Action(s): Clean and sanitize the listed items above.
- Date to be corrected by: Today.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Large preparation cooler has an ambient temperature of 18.3C.
- 2. Dishwasher is clogged with debris and unable to operate and run a cycle. Foul odour coming out of the dishwasher, most likely the drain is clogged and backing up.
- Corrective Action(s): Repair or replace the units listed above. All cold holding units must have an ambient temperature of <4C and high temperature dishwasher must be fully functional and able to reach a temperature of 71C on the plate surface.
- Date to be corrected by: Immediately
- Violation Score: 15
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Congestion of equipment, utensils, tools and bins near the dishwasher and walk in cooler. Operator indicated that these items are not used for daily operations.
- Corrective Action(s): Given the limitation of the size of the kitchen space, remove all items not being used for daily operations from the premise.
- Date to be corrected by 1 week.
- Violation Score: 1
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Display cooler both prep coolers and walk in cooler lack thermometers. Hot holding display unit also lacking termometers
- Corrective Action(s): Obtain thermometers inside to unit to monitor the ambient temperature of the unit to ensure a temperature of <4C is always maintained. \
- Date to be corrected by: 1 week
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]