INSPECTION REPORT Health Protection MDIL-AWSUNV

PREMISES NAME Beans & Leaves Abbotsford		Tel: (604) 870-0800 Fax:
PREMISES ADDRESS 5 - 32904 Ventura Ave Abbotsford, BC V2S 6J3		INSPECTION DATE March 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Kyu Kang		NEXT INSPECTION DATE March 19, 2018
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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): food debris found on the slicer Corrective Action(s): Dismantle, clean and sanitize the slicer after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of bulk foods found at the time of inspection. Corrective Action(s): Store all open bulk foods in a container with tight fitting lids. immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation in hard to reach areas requires attention. - hood fan requires cleaning Corrective Action(s): Thoroughly clean these areas. Pull equipment and shelves to clean sides and areas behind and underneath. 1 week. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The floor in the kitchen and dishwashing areas requires refinishing Corrective Action(s): Refinish the floor in these areas. 5 months. Violation Score: 1

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

Comments

Routine Inspection - hand wash stations stocked with liquid soap and paper towels - Coolers ambient air temperature below 4 degree Celsius. Do not line the walk in cooler shelves with material that cannot be cleaned and sanitized. - Freezers ambient air temperature below -18 degree Celsius - soup hot holding above 60 degree Celsius - dishwasher final rinse has 50 ppm Cl - 200 ppm quats sanitizer available in a spray bottle Reminder; Monitor and record temperatures of all cooling and hot holding units. Template provided. Note: The foodsafe level 1 certificate will expire on July 29, 2018.