INSPECTION REPORT Health Protection DSEA-B6PQSW

PREMISES NAME The Chopped Leaf (New Westminster)		Tel: (604) 533-4575 Fax:
PREMISES ADDRESS 531 6th St New Westminster, BC V3L 3B9		INSPECTION DATE November 20, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kirpal Cumo / Harpreet Cumo		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hard boiled eggs (7C) and sour cream (6C) portioned in salad topping/dressing prep cooler. Prep cooler unable to maintain contents <4 degrees C Corrective Action(s): moved to working cooler .ensure that all cold potentially hazardous foods are stored <4 degrees C at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad dressing/topping prep cooler internal temperature measured 8C. Corrective Action(s): Adjust and monitor to ensure it is maintaining contents <4C Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), salad cooler (4C), sandwich cooler (2C) measured < 4 degrees C. Upright freezer measured -20 degrees C =Soup hot holding (65C-75C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 75.6 C at the dish surface (minimum 71 C required for proper sanitizing) =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Ice machine and push slicer was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B6PQSW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: no products to audit
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment