INSPECTION REPORT Health Protection JPAK-C68S5A

PREMISES NAME Freshii - Panorama		Tel: (778) 592-8930 Fax:
PREMISES ADDRESS 104 - 5717 152nd St Surrey, BC V3S 0A1		INSPECTION DATE August 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rob Gill		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed following items stored at room temperature: 1. Cut fruits 2. Cooked meat ready to be cut beside prep sink 3. Cooked and seasoned broccoli in washing compartment of the three compartment sink 4. Noodles that are wet with water stored at working station Corrective Action(s): Required operator to move all items into a working cooler at 4 C or lower when not working with these items. All cold potentially hazardous foods must be stored at 4 C or lower at all times when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station beside three compartment sinks had a blender in it. Once inspection started, staff moved the blender to the washing compartment of the three compartment sink. Corrective Action(s): Required operator to have hand washing available only for hand washing at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed knife stored in between working tables by the press grill. These areas are hard to clean and thus can contaminate the knife if stored in such a way. 2. Observed rice scoop stored at room temperature in a dry container 3. Processed broccoli stored in washing compartment of the three compartment sink Corrective Action(s): Required operator to remove the knife and rice scoop in question, wash and sanitize prior to reusing. Education provided to operator that items must be stored in between prep tables and they must be stored in a clean container/location. Rice scoops must be stored in a ice bath or replaced once used. Required operator to store all foods in a designated area, not in the three compartment sink. Violation Score: 3

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

Comments

Overall sanitation satisfactory; slightly cluttered in the back. Ensure to organize the working area. Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Three compartment sink used for manual ware washing QUAT sanitizer available on site and in use; detected 200 ppm of QUAT when tested with test strip All cooler at 4 C or lower; all freezers at -18 C or lower; All hot holding units at 60 C or higher No sign of pests noted at the time of inspection