INSPECTION REPORT Health Protection TCHN-BYZQ7N

PREMISES NAME The Chopped Leaf (Hwy 10)		Tel: (604) 575-5071 Fax:
PREMISES ADDRESS 116 - 17433 Hwy 10 Surrey, BC V3S 2X6		INSPECTION DATE March 11, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Rai		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Salad prep cooler measured to be 8°C. Sauce in undercounter cooler storage placed in ice buckets. All coolers must maintain <4°C to prevent food spoilage. Corrective Action(s): Relocate all processed perishable foods to units that can hold temperatures of 4°C or less immediately. Have technician service/repair/replace unit immediately. In the meantime, if unit cannot hold 4°C or less, perishable food cannot be stored in this unit. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket measured to be at 50ppm QUATS. Minimum concentration of QUATS sanitizer should be 200ppm. *Corrected During Inspection* Assistant manager to replace sanitizer in bucket. Please: 1. Check sanitizer concentration regularly to ensure concentration is adequate for sanitizing food contact surfaces, or 2. Replace sanitizer more frequently Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket measured to be 50ppm QUATS. Minimum concentration for QUATS sanitizer should be 200ppm. *Corrected during inspection* Assistant manager to replace bucket with fresh sanitizer. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Shrimp observed thawing above cardboard box of uncut vegetables in walk-in cooler. This can potentially lead to cross-contamination of food. Corrective Action(s): Thaw foods in a leak-proof container and below other ready-to-eat foods. 1. Relocate and designate space on shelving for thawing products immediately. 2. Educate staff to store thawing food products in a leak-proof container. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Equipment soiled at time of inspection: 1. Ice machine has mould/slime build up 2. Slime build up at high temperature dishwasher door Corrective Action(s): Clean above indicated equipment immediately. Ensure these areas are cleaned regularly (e.g. maintain daily/weekly cleaning checklists.) Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: - Sandwich cooler: 4°C - Sauce cooler: 3°C - Salad prep: 8°C - Upright freezer: -11°C - Walk-in cooler: 4°C - Rice cooker: 68°C Sanitation: - Hand wash station equipped with cold/hot running water, liquid soap and paper towels - QUATS spray bottle measured to be 200ppm - High-temp dishwasher: 73.3°C - Fume hood clean at time of inspection General: - All food stored above floor - General sanitation of facility satisfactory COVID: - signage posted at front door - hand sanitizer available for customer and staff - floor signage available - barriers installed - reduced seating in dining area - dine-in customer information tracking - worker screening/health check done