INSPECTION REPORT Health Protection SDHI-CE2R9H

PREMISES NAME Chopped Leaf		Tel: (604) 560-5323 Fax:
PREMISES ADDRESS F102 - 15775 Croydon Dr Surrey, BC V3S 0C5		INSPECTION DATE May 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaswinder Rai		NEXT INSPECTION DATE May 04, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked noodles in water observed stored at room temperature. Noodles were probed at 25'C. Staff stated that the noodles were cooked less than 2 hours ago. Noodles were strained and stored immediately in the walk in cooler. Corrective Action(s): Ensure all potentially hazardous foods are cooled from 60'C to 20'C within 2 hours and then from 20'C to 4'C within 4 hours to prevent microbial growth and toxin production. Monitor internal temperatures by using a probe thermometer. Ensure cooked foods are cooled quickly by mixing frequently or transferring the foods into shallow containers. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. QUATS sanitizer pail at front service area measured at 0-100 ppm QUATS concentration with test strip. Staff changed QUATS solution during time of inspection which measured at 200 ppm QUATS concentration. 2. Chemical dishwasher is not able to dispense at least 50 ppm chlorine concentration to adequately sanitize dishes, utensils and equipment. 3-compartment sink is available on site with signage and directions on use. Corrective Action(s): 1. Ensure QUATS sanitizer pails are changed more frequently (as per approved sanitation plan) to ensure the sanitizer is at least 200 ppm QUATS concentration to adequately sanitize food contact surfaces throughout the day. Check sanitizer strength frequently (as per approved sanitation plan) to verify sanitizer strength. 2. 3-compartment sink with drain plugs is available on site for manual warewashing. Ensure all equipment, utensils and dishes are cleaning and sanitized using the 3-compartment sink manual warewashing method and 200 ppm QUATS solution until the dishwasher is verified to be working by the health inspector. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher measured at 0 ppm chlorine concentration with test strip after multiple runs. Staff checked the sanitizer strength with available test strips which also measured at 0 ppm. Corrective Action(s): Repair dishwasher to ensure it is able to dispense at least 50 ppm chlorine concentration to adequately sanitize dishes. Check dishwasher sanitizer strength at least once per day to ensure dishes are cleaned and sanitized properly. To be corrected bby: May 4, 2022 Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - All coolers at 4'C or lower - Freezer at 18'C - Hot-holding for soup measured at >60'C - Temperature logs are maintained - General sanitation of premise is satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available with drain plugs - Equipment stored in a sanitary manner - In-use utensils stored in ice baths - good! - Ice machine observed in sanitary condition - All food stored at least 6 inches off the floor - No signs of pests during time of inspection - FOODSAFE Level 1 trained staff available on site - Operating permit visible at front service area Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.