INSPECTION REPORT Health Protection 248368

PREMISES NAME Orange Julius #65085		Tel: (604) 534-4317 Fax:
PREMISES ADDRESS K4 - 19705 Fraser Hwy Langley, BC V3A 7E9		INSPECTION DATE August 11, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sybil Passey		NEXT INSPECTION DATE 12 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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean dishes and utensils observed on drying rack behind hand sink and next to wash compartment of three-comartment sink. Clean utensils are at risk of conatmination from splashing of dirty water from handsink or three-compartment sink. Corrective Action(s): Move dish drying rack to other side of dishwashing sink of table next to sanitizing compartment of sink. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Santizer spray bottle solution measured at 0ppm chlorine residual. Food contact surfaces not being properly sanitized, food contamination risk. Corrective Action(s): Prepare bleach sanitizer by filling spray bottle with water and adding one chlorine tablet to make 100ppm solution or 1/2 teaspoon household bleach:1 litre of water. Monitor concentration with test strips and make new solution as needed. Sanitize all surfaces with newly made 100ppm bleach solution. 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

*Ice scoop stored inside ice storage cart contacting ice. Operator advised that handwashing and glove use procedures strictly followed when handling scoop. Note that best practice is to store ice scoop in clean, sanitized container outside of the ice cart/machine between uses. - Handsinks have hot and cold water, soap and paper towels. - Refrigeration units holding food at 4C or colder - Chili and weiner hot holding keeping food at 60C of hotter - Temperature logs maintained - Rear storage area coolers operating at 4C or colder - Rear storage area freezer at -18C or colder - General sanitation of storage areas satisfactory