INSPECTION REPORT Health Protection MUPN-ATCVCE

PREMISES NAME Freshii #1067		Tel: (604) 807-1496 Fax:
PREMISES ADDRESS 100 - 2325 Ottawa St Port Coquitlam, BC V3B 8A4		INSPECTION DATE November 22, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ryan Rana		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 = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Dry rice noodles are soaked in cold water overnight to soften, portioned then are heated in the hot holding unit before being served to the customer. The hot holding unit is not intended to cook foods and does not reach a high enough temperature of 74C to sufficiently kill any bacteria present in the noodles. Corrective Action(s): Steamer is available on site as well as probe thermometer. Use these to properly cook the noodles before serving them to the customer, discontinue use of hot holding unit to reheat foods as they are not intended for this purpose. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three metal inserts of chopped fruit observed nested in a larger insert with water. Staff indicated that larger insert had ice previously but had melted. Three smaller inserts also did not sit completely flat in larger insert which would have prevent one of the inserts (which was sitting higher than the other two) from properly contacting the ice. Staff stated that contents of three smaller inserts were out only approx one hour. Corrective Action(s): All potentially hazardous foods (which includes cut fresh fruits and vegetables) must be kept at or below 4C. This can be achieved by keeping them in the cooler or if ice is used, the level of the ice must be at or higher than the level of the food inside the insert and then ice topped up once it starts to dip below the level of the food in the container. 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

Note: Measuring cups and spoons found stored in clean room temperature water at time of inspection - treat these like a food and either wash them properly between use or keep them hot (>60C) or cold (container filled with ice and change/clean utensils at least every two hour or when ice melts down to a single layer). Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, food well organized and FIFO principle followed √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ General sanitation and maintenance is good √ No signs of pest infestation noted √ Thermometers present √ Temperature logs present - not consistently filled out, please maintain these daily √ Staff with FoodSafe present √ No concerns noted with staff hygiene or food handling Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or https://foodsafe.ca/