INSPECTION REPORT Health Protection ALUI-BDQT5X

PREMISES NAME The Chopped Leaf (Hwy 10)		Tel: Fax:
PREMISES ADDRESS 116 - 17433 Hwy 10 Surrey, BC V3S 2X6		INSPECTION DATE July 3, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jas Rai		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice water bath used to store utensils at the salad prep line was dirty. Water temperature was 16 deg C and all ice had already melted. Corrective Action(s): Place all utensils in dishwasher and replace ice water mixture. As discussed, this should be changed every 2 to 4 hours, and more frequently after a busy meal service. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Several flies observed in kitchen at time of inspection Corrective Action(s): Keep all foods covered. Back door was closed during inspection. If you want to install sticky traps, ensure they are kept away from food prep areas. Correct by: today Violation Score: 3

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

Comments

Routine inspection conducted: Soap, paper towels, hot/cold running water available at handsink -Walk in cooler at 3 deg C -3 other undercounter coolers at 4 deg C or less. -Undercounter Freezer at -12 deg C -Thermometers present in all coolers/freezer -Hot held soups are at 60 deg C or greater -Temperature logs are being maintained daily. Coolers are being checked 3x a day -3 compartment sink with quat sanitizer dispenser for 3rd compartment at 200 ppm at the nozzle -Quat spray sanitizer in spray bottle (pink solution) at 200 ppm Quats -Fumehood clean at time of inspection -Foods stored off floor -High temperature dishwasher achieved 72.1 deg C on rinse cycle (minimum 71 deg C required) -Permit is posted by cashier wall -Staff member had valid FoodSafe certificate. As discussed, there must always be at least one person on site at all times that has a valid FoodSafe certificate.