INSPECTION REPORT Health Protection JELR-C5AR4E

PREMISES NAME Freshly Squeezed		Tel: (778) 300-0999 Fax:
PREMISES ADDRESS FC14 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE July 26, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurjeet Sandhu		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blenders are being cleaned and sanitized using a chlorine sanitizer (every 4 hours as per operator), however there is a build up of black residue, likely mould, on the outside bottom of the blender. Corrective Action(s): Wash, rinse, sanitizer, and air dry the blender each night, paying attention to removal of the mould on the bottom of the blender. Wash, rinse, and sanitize all blenders and equipment that are used continuously throughout the day, every 4 hours. The sanitizer needs 2 minutes contact time if using chlorine at 100-200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Sugar cane used for cane juicing is stored in walk in cooler at 4 C or colder - good. In the front food court area, it is stored at ambient temperature. It is checked and damaged stalk is removed. Corrective Action(s): Provided another copy of the Fraser Health - Fresh Sugar Cane Juice - Good manufacturing practices Bulletin. If sugar cane stalks are out of the fridge for more than 2 hours, discard so bring out only enough to use within 2 hours. Peeler is available. Cane stalks are to be peeled as per Bulletin. Serve right away or keep juice cold. Update your food safety plan for Sugar Cane Juice. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Operator has provided sanitation plans that have not been updated and show only once per day cleaning and sanitizing of equipment, blenders, and food contact surfaces. Your sanitation plan also indicates that some equipment is stored at refrigeration temperatures (below 4 C/40F) however all equipment is stored at room temperature. Corrective Action(s): Update your sanitation plan to reflect cleaning and sanitizing of equipment, blenders, cutting boards, knives, and utensils every 4 hours if they area used continuously throughout the day. Violation Score: 1

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

Comments

***Repair leaking water in the walk in cooler. It is dripping into a container. All food is to be stored away from the dripping water. Today, there is no uncovered food in this area (food is in containers that can be cleaned).*** - Hand washing sink used for hand washing is in the back area of the premises. Liquid soap and paper towels area available. Today, it is accessible for hand washing. - Refrigeration: the 2 door cooler in premises in the food court area is at <4 C. Walk in cooler in back storage room is at 4 C or colder - good. - Sanitizer is available (chlorine at 100-200ppm detected in sanitizing sink. Operator is on site. Left copy of report with operator. Code 302 and 401 from June 21, 2021 inspection corrected.