INSPECTION REPORT Health Protection KLAI-CP5TBN

PREMISES NAME Freshii #1546		Tel: (778) 727-1481 Fax:
PREMISES ADDRESS 102 - 18775 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE February 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Indeep Aulak		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked quinoa was being hot hold in a rice warmer and the internal temperature was noted at 54.0C. Corrective Action(s): **Issue corrected during the inspection** As per staff, quinoa was cooked about half an hour ago using low setting. Low setting was used to prevent burning of the quinoa while being cooked. Staff added water to the cooked quinoa and continue cooking to bring up the temperature of the quinoa. Staff has access to a thermometer and was instructed to check the temperature after cooking to ensure that it reaches at least 74C before holding in the hot hold unit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Single-use cup, with no handle, was stored and used as a dispenser in a bulk food container (brown powder) in the back of house preparation area. Corrective Action(s): Remove the single-use cup and use an appropriate dispenser, with a handle, to avoid potential contamination of the food product. Date to be corrected by: Today

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. As per staff, all in-use utensils are replaced for washing and sanitizing every 2 hours - good. General storage hierarchy good; Food stored protected and off the floor. Food products were being thawed appropriately in the walk-in cooler - good. 200 PPM QUAT detected in a sanitizer container. 400 PPM QUAT detected from the wall mounted QUAT dispenser. QUAT test strips available and in good condition. Drain plugs available for the 3-compartment sink for manual warewashing. Overall cleanliness and organization excellent. No signs of pest activities noted during the inspection.