INSPECTION REPORT Health Protection MBEK-C5MSEC

PREMISES NAME Chopped Leaf		Tel: (604) 560-5323 Fax:
PREMISES ADDRESS F102 - 15775 Croydon Dr Surrey, BC V3S 0C5		INSPECTION DATE August 6, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaswinder Rai		NEXT INSPECTION DATE August 20, 2021
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two buckets contained quats sanitizer at a concentration of 50 ppm. Corrective Action(s): Sanitizer buckets were emptied and refilled with a sanitizer solution that was measured at 200 ppm quats. Ensure sanitizer solution is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats or as per manufacturer's specifications). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. In-use utensils (spatula, knives) observed to be stored in sanitizer bucket containing 50 ppm quats. 2. Some food items observed in close proximity to hand sinks. Corrective Action(s): 1. Above-noted utensils placed into dishwashing area to be washed, rinsed, and sanitized in dishwasher. Ensure in-use utensils are never stored in sanitizing solution as sanitizer may potentially contaminate food items. Some appropriate methods for storing in-use utensils include storing in ice / ice-water at 4 degrees C or less, or storing clean and sanitized utensils in a clean, dry container and changing out every four hours or sooner. Note: In use tongs observed to be stored in ice at time of inspection. *CORRECTED* 2. Food removed from areas adjacent to hand sink. Provide appropriate splash guards on both sides of each hand sink that are high enough to limit splashing onto nearby surfaces and that do not impede hand washing. Surfaces to be smooth (including no sharp edges), non-porous, suitable for the intended purpose, and easy to clean. Date to be corrected by: August 20, 2021. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Surface finish on lower shelf of prep sink table is peeling and damaged. Corrective Action(s): Damaged and peeling finish does not allow for proper cleaning and sanitizing of this area. Ensure lower shelf is refinished to provide a surface that is smooth, non-porous, easy-to clean, and suitable for the intended purpose. Date to be corrected by: August 20, 2021. Violation Score: 3

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

Comments

Routine health inspection conducted. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. Hot holding internal food temperatures (rice, soup) at 60 degrees C or more. Note: No food stored in Alto Shaam hot holding unit at time of inspection. Unit temperature setting at 175 degrees F. It was stated that a small supply of pre-cooked chicken is placed into this unit after reheating in oven to be readily available during rush times (e.g. lunch/dinner). Food is properly covered and stored off the floor. Prepped items are dated and initialed. Hand sinks unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Note: Hand sink closest to prep area is draining slowly--please have sink unclogged/serviced as needed to allow for effective drainage. Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottle and from wall dispenser at 200 ppm. Low temperature dishwasher measured 54 degrees C and 50 ppm chlorine in rinse residual at utensil surface. Hot and cold running water available at ware washing sink faucet. Overall sanitation good. Minor cleaning needed for floors/walls located at back dry storage and around hot water tank. It was stated that area is to be cleaned weekly per sanitation schedule. No signs of pest activity observed. Temperature records available. Reminder to ensure temperatures are logged as per the food safety plan and corrective action is taken and noted if temperatures fall outside of requirements (critical limits). Permit displayed at front.