INSPECTION REPORT Health Protection NTSD-D4MS3M

PREMISES NAME Booster Juice #565		Tel: (778) 547-5747 Fax:
PREMISES ADDRESS 16555 Fraser Hwy Surrey, BC V4N 0E9		INSPECTION DATE April 24, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted on front storage shelves and on the floor neat the freezers. Corrective Action(s): Clean and sanitize all those areas. A operator stated that a professional pests service was on site on Monday/and a service is done weekly/.Traps set. Violation Score: 9

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

Comments

- Front sandwich cooler at 4 deg C. -Under counter coolers at 3deg C and 2deg C. -Prep cooler at 3C (top and bottom). -Yogurt stored on ice at 4C. Yogurt ladle stored on ice. -Upright freezer units at -22 deg C and -18 deg C. -Ice cream freezer at -11 deg C. -Ice cream scoops - satisfactory. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizing solution tested at 200ppm. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle labelled and tested at 200ppm. -Both juicing machines cleaned and sanitized every 4 hours. -Blender cups cleaned and sanitized after each use. -Ice machine clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Foods by the customer area protected in plastic wrap. -General sanitation satisfactory at the time of inspection.