INSPECTION REPORT Health Protection DWAG-BZDQRY

PREMISES NAME Chopped Leaf		Tel: (604) 560-5323 Fax:
PREMISES ADDRESS F102 - 15775 Croydon Dr Surrey, BC V3S 0C5		INSPECTION DATE March 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaswinder Rai		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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small tray of roasted chicken breast measured with an internal food temperature of 45C in the hot holding unit. Operator stated the chicken was cooked 10 mintues ago. Corrective Action(s): Reheat the chicken to 74C then hot hold at 60C or above. Alternatively, discard the chicken. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Trays of chopped lettuce were stored inside the walk-in cooler without cover. Trays were laying on top of each other with paper towels in between. Corrective Action(s): Cover all chopped lettuce with a food grade physical cover. Do not lay trays on top of each other without a proper cover. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): hot holding unit measured with an ambient air temperature of 45C. The temperature setting is set at 71C. Corrective Action(s): After staff setting the temperature to 79.4C (175F), the ambient air temperature measured at 68C. Ensure when hot holding food, the setting is kept at 175F. Violation Score: 3

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

Comments

Routine inspection: - Walk-in cooler and sandwich coolers maintained at 4C or less. - Stand-up freezer functional. - Soup hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quaternary ammonium sanitizer available in spray bottles, pile and from the dispenser. - Low temperature dishwasher dispensed 50 ppm chlorine sanitizer at the plate level. - Ice machine and veggie cutter maintained in sanitary condition. - Temperature records maintained and available for review for coolers. Hot holding temperature not verified nor recorded. Ensure hot holding temperature is verified every 2 hours. - General sanitation satisfactory. - No pest activities observed at the time. Covid19 Protocols: - Covid19 Safety Plan available on site for review. - Screening questionnaires available with staff's signature. - All dining tables physically separated by at least 2 meters. - Staff all observed wearing mask at all times.