INSPECTION REPORT Health Protection LKIM-B6GRJM

PREMISES NAME Freshii		Tel: (604) 498-3155 Fax: (604) 498-3156
PREMISES ADDRESS 1012 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 13, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tom Mahn		NEXT INSPECTION DATE November 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution upon arrival of inspector was at 0ppm QUAT. CORRECTED DURING INSPECTION - Item changed out. . Corrective Action(s): Ensure staff are using test strips to test sanitizer as it is a manual/free pour sanitizing dispensing system. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in front area on lower shelf and on floor behind garbage and in back on floor and on shelves of storage unit. . Corrective Action(s): Clean and sanitize floor throughout. Remove all items from shelving unit. Clean and sanitize. Use 200ppm Chlorine or equivalent Discard any contaminated food items . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Clutter in back area. Milk crates used as shelving. . Corrective Action(s): Remove ALL milk crates. Only proper shelving at facility. Better organize shelving units. ALL ITEMS must be up off floor 15 cm - Currently Health Inspector can not see to back wall under shelving units due to milk crates. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor dirty in hard to reach areas. . Corrective Action(s): Clean floor. Ensure staff are pulling items out (like garbage can and boxes in front) to get into corners. Ensure hard to reach areas are cleaned routinely. . Violation Score: 3

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

Comments

COMMENTS - 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 - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Blenders in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2013 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B6GRJM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment