INSPECTION REPORT Health Protection SDHI-CKTVBY

PREMISES NAME Freshii (24th Ave)		Tel: (604) 535-2303 Fax:
PREMISES ADDRESS 125 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 3, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rob Gill		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

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - All preparation coolers (top inserts and bottom) at or below 4'C - Display beverage cooler at 3'C - Hot-holding units measured at or above 60'C - Temperature logs are maintained - General sanitation of premise is good during inspection - Hand washing station observed unobstructed and supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available on site with drain plugs - QUATs sanitizer in sanitizer pails measured at 200 ppm QUATs concentration with test strips - All food observed protected from potential contamination (stored at least 6 inches off the floor and covered) - First-in-first-out method in use - In-use utensils are changed every hour (as stated by staff) - No signs of pests during time of inspection - Ice machine observed in good sanitary condition - Equipment stored in a sanitary manner - Chemicals are stored away from food - Staff observed wearing clean uniforms and gloves - FOODSAFE Level 1 trained staff available on site - Operating permit posted in a conspicuous location on site Notes: - Report will be emailed to the operator Please contact the health inspector if there are any changes to the layout, floor plan, equipment, menu, and/or business operations. Contact the health inspector for any questions or concerns.