INSPECTION REPORT Health Protection 260513

PREMISES NAME Freshii Brewery District		Tel: (778) 727-0700 Fax:
PREMISES ADDRESS 208 Columbia St E New Westminster, BC V3L 0E3		INSPECTION DATE May 30, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Carly Barnetson		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

* General Comments >Sanitation and Hygiene - All handsink stations were adequately supplied with liquid hand soap, paper towel, and running hot and cold water. - QUAT sanitizer buckets measured 200 ppm. In-use wiping cloths were properly soaked with QUATS. - 3-compartment sink was available and in use. Operator was aware of the proper manual ware washing procedure. 4 functional sink plugs were available and 3 were in use. - QUAT dispenser measured 200ppm QUATs - Ice machine and ice scoop were in good sanitary condition. - All foods were stored above the ground ( at least 6 in high ). - No signs of pest activity. Pest control report was provided. No activity observed by the Pest control company. Last inspection was done on May 10th, 2023. - Cleaning schedule was maintained and recorded. - General sanitation was satisfactory. - Staff practices proper hand hygiene. >Temperature Controls 1. ) Coolers measured during the inspection. - Prep cooler with display cooler measured 3C - Under the counter cooler measured 3C - Prep cooler measured -1C - Walk-in-cooler measured 3C - Beverage cooler measured 4C. * NOTE - All internal temperature of food items in the noted coolers had temperatures between -1C to 4C. 2. ) Hot holding units measured during the inspection : - Soup and sauces in the hot holding units had internal temperature between 61C to 79C via probe thermometer. - Quinoa had internal temperature (probed) of 71C - Rice internal temperature measured 67C - Scoops were being cleaned and sanitized at lease once every 4 hours. * NOTE : Temperature log sheets were available and in use. No temperatures issues observed. >Administrative - FOODSAFE certified (level 1 ) staff was on duty during the inspection. Operator has FOODSAFE level 1 training as well. - Permit was posted in a conspicuous location. It has valid decal (2024). REPORT CONDUCTED BY STUDENT EHO