INSPECTION REPORT Health Protection DSOG-BFWTXW

PREMISES NAME Freshii (City Pky)		Tel: (778) 726-4364 Fax:
PREMISES ADDRESS 104 - 10305 City Pky Surrey, BC V3W 2K6		INSPECTION DATE September 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manjinder Manan		NEXT INSPECTION DATE 4 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food debris accumulation observed on rice scoops stored in plastic bins. Corrective Action(s): Store rice scoops in ice water to prevent bacterial growth and food debris accumulation. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There is no FOODSAFE trained staff on duty at the time of the inspection. The supervisor stated that she has registered for FOODSAFE level 1. Corrective Action(s): At least one FOODSAFE trained staff must be working at all times. Submit a copy of the FOODSAFE certificate to the health inspector once completed. Violation Score: 1

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

Comments

- General sanitation is excellent. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. - Surface sanitizer available in designated red buckets with wiping cloths at 200 ppm QUAT concentration in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control inspects the premises routinely. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding units > or = 60C. - Working thermometers inside all refrigeration units. - Daily temperature logs were available at the time of the inspection and kept up to date.