INSPECTION REPORT Health Protection LKIM-BTFQJX

PREMISES NAME Freshii		Tel: (604) 498-3155 Fax: (604) 498-3156
PREMISES ADDRESS 1012 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 3, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tom Mahn		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cooked Chicken found in hot holding unit at temperatures of 26 degrees Celsius. CORRECTED DURING INSPECTION - cooked chicken was reheated to 75 degrees on burner. . Corrective Action(s): Ensure in future when re-heating food items they are properly stirred and temperatures of 75 degrees Celsius are achieved. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked Chicken found in hot holding unit at temperatures of 26 degrees Celsius. CORRECTED DURING INSPECTION - cooked chicken was reheated to 75 degrees on burner. Hot holding unit temperatures exceeded 60 degrees Celsius for other food items therefore this was a reheating issue and not a hot holding issue. . Corrective Action(s): Ensure in future when re-heating food items they are properly stirred and temperatures of 75 degrees Celsius are achieved. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - EXCELLENT WORK! - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - methods discussed with Manager - First In First out and date stamping methods observed in use - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Robot Coupes - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection