INSPECTION REPORT Health Protection 258980

PREMISES NAME Orange Julius (White Rock)		Tel: (604) 536-1415 Fax: (604) 538-9563
PREMISES ADDRESS 148 - 1711 152nd St Surrey, BC V4A 4N3		INSPECTION DATE July 28, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jerry Chia-Yuan Chen		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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: Temperatures: Chest freezer measured -23.6C. Items stored in a frozen state (required: at or below -18C). Prep cooler top measured 4.0C (required: at or below 4C). Prep cooler bottom measured 3.4C. Standing glass cooler measured 3.0C. Standing freezer measured -20.3C. Items stored in a frozen state. Juice concentrates and cut carrots/fruit stored in a sanitary manner in containers on ice. Item temperature measured below 4C. All coolers and freezers had accurate thermometers. Hot dogs cooking temperature measured 74.1C internally (required: at or above 74C) Hot held chili measured 63.4C. Temperature logs maintained daily including when potentially hazardous foods are received: temperature of received items checked. Thawing performed in the cooler at or below 4C. Sanitation: Handwashing station was equipped with hot and cold running water, liquid soap and paper towel. Three compartment sink equipped with hot and cold running water, drain plugs in use during the inspection. Sanitize solution in the sink achieved 100 to 200 ppm chlorine with test strips. Test strips available. Surface sanitizer bucket solution and spray bottle solution both achieved 100 - 200 ppm chlorine with test strips (required: 100 - 200ppm chlorine). Blender is washed and sanitized every 4 hours and rinsed between uses, stored in a sanitary manner protected from contamination. Juicers, knives and cutting boards, tongs are washed and sanitized every 4 hours. Ensure to wash hands before and after using gloves and discard gloves right after ruse. Ice machine and ice well were clean and well maintained. Scoop was stored in a covered container outside the ice machine. Staff hygiene is satisfactory. General: Storage of food in coolers and freezers were protected from contamination in covered containers or original packaging. Chemicals stored away from food in a cupboard. No signs of pest activity during inspection. Permit posted in a conspicuous location. Foods received from approved supplier. FOODSAFE Level 1 trained staff onsite.