INSPECTION REPORT Health Protection JSAS-ASGR7L

PREMISES NAME Booster Juice #303		Tel: (604) 765-2016 Fax:
PREMISES ADDRESS 246 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 25, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Davinder Mann		NEXT INSPECTION DATE November 01, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): beef container double stacked in prep. cooler 9 C Corrective Action(s): Product discarded. Do not double stack food inserts to prevent potentially hazardous food products from warming above 4 C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelves below dipper well - soiled, mouse droppings present. Shelves below yogurt ice well and below front prep. counter - soiled, dead cockroaches present. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: panini grill - wire brush, brush is worn with missing wire bristles. Corrective Action(s): Discard and replace brush to prevent bristles from being introduced into grilled products. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Numerous used disposable gloves left on counters for later use. Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 3

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

Comments

Handwashing facilities maintained. Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Ensure sanitizer is changed frequently to maintain 200 ppm concentration. 3 compartment sink - correctly set-up for manual dishwashing, sanitizer compartment 200 ppm Quat. Ensure dishware / utensils are immersed for 2 minutes in sanitizer prior to air drying. Staff indicated juicer equipment is cleaned and sanitized every 4 hours of use. 2 door freezer - 14 C, left 2 door freezer - 10 C, right 2 door freezer - 12 C, upright cooler 4 C, chest freezer - 13 C, yogurt 4 C display cooler 1 C, prep cooler 3 C, undercounter cooler 1 C