INSPECTION REPORT Health Protection PKUR-CESPW9

PREMISES NAME Booster Juice (Delta)		Tel: (604) 597-6400 Fax:
PREMISES ADDRESS 7291 120th St Delta, BC V4C 6P5		INSPECTION DATE May 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Davinder Mann		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink obstructed with a bucket of carrots that were placed in the sink. Corrective Action(s): Do not place anything in handwashing sink. Hand washing sink must be free of obstruction and available for use at all times. Staff removed bucket of carrots. Hand washing sink equipped with hot and cold running water, liquid soap and single use towels. 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

Routine Inspection -All coolers (except standing cooler with whole vegetables) were at 4 C or below. -Standing cooler with whole vegetables with at 6-8 C - ok for the storage of uncut vegetables and non perishable foods only. Adjust temperature setting to 4 C if using for foods that require refrigeration, -Yogurt on ice registered at 4 C or below. -Ice cream/frozen berries freezer at-8 C. -Walk-in freezer was at -18 C. -Dipper well in use. **Quats in bucket and in sanitizing compartment of sink both registered at 50 ppm. Quats dispensing at 200-400 ppm from dispenser. Follow manufacturer's instructions. **Staff re-filled bucket with a fresh solution. Change frequently. **Only fill sink compartment with sanitizing solution when you are ready to use it. Filling it too early may result the concentration being too weak for when you need it. -Ensure juicers are cleaned and sanitized as per manufacturer's specifications. -Food stored 6 inches off the floor. Lids on food containers. -Fraser Health Permit to Operate posted. -FOOSAFE Level 1 requirements met at the time of inspection. Reminders: 1. Reminders: do not forget to clean underneath and behind equipment daily. 2. Cutting boards need to be replaced once they are worn out.