INSPECTION REPORT Health Protection SDHI-C9J2RE

PREMISES NAME Freshii (24th Ave)		Tel: (604) 535-2303 Fax:
PREMISES ADDRESS 125 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE December 8, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rob Gill		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken from the cooler observed draining in a strainer in the first compartment of the 3-compartment sink in the back. Chicken was probed at 15'C. Staff mentioned that the chicken was removed from the cooler less than half hour ago. Chicken was immediately transferred into a container and to the bottom portion of the sandwich cooler during inspection. Corrective Action(s): All potentially hazardous foods must be stored at 4'C or lower or 60'C or higher at all times to prevent bacteria growth and/or toxin production under time-temperature abuse. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No QUATS surface sanitizer was prepared during time of inspection. When asked about food contact sanitizer, staff directed the inspector to hand sanitizer. Staff was educated during the inspection about surface sanitizer, prepared the QUATS sanitizer to 200 ppm QUATS concentration and cleaned and sanitized all food contact surfaces. Corrective Action(s): Sanitizer is required to be prepared at all times on premises to ensure food contact surfaces, equipment and utensils are properly washed and sanitized throughout the day. Ensure the QUATS surface sanitizer is measured at 200 ppm QUATS concentration with test strips at all times and that solution is changed frequently from the 3-compartment sink dispenser (as per approved sanitation plan). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Two cans of food in the dry storage area observed dented (one can of black beans and one can of roasted red peppers - both 2.56L). Staff removed the cans off the shelf during time of inspection to be discarded or returned to the supplier. 2. Cooked chicken in strainer observed being prepared in 3-compartment sink. Chicken was not near any dirty dishware during time of inspection. Chicken was placed in a container and into the sandwich cooler during inspection. Corrective Action(s): 1. Ensure that all foods and packagings are checked properly upon receiving to prevent storing dented cans and serving potentially contaminated foods. 2. To prevent potential contamination to food from dirty dishware, all food must only be prepared using the approved preparation sink in the kitchen area. The 3-compartment sink must only be used for dishwashing purposes (as per approved plans). Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on premises does not have FOODSAFE level 1 training. Corrective Action(s): At least one staff member on premises must have FOODSAFE Level 1 training or equivalent at all times to ensure safe food handling practices are being practiced. Email a copy of the FOODSAFE training certification for staff on premises once they have completed training. To be corrected by: 1 month Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 3'C - Under-counter beverage cooler at 3'C - Sandwich cooler #1 at back 4'C (top and bottom) - Beverage display cooler at 3'C - Sandwich cooler #2 at front at 3'C (top and bottom) - Hot-holding units measured at 60'C or higher - Temperature logs maintained 2. Sanitation: - General sanitation of premises satisfactory - Handwashing stations supplied with liquid soap, paper towel, hot and cold running water - QUATS sanitizer dispenser at the 3-comp sink measured at 200 ppm QUATS concentration - 3-compartment sink available with drain plugs - No signs of pests during time of inspection 3. Storage: - All food observed at least 6 inches off the floor - All food observed covered - Chemicals are stored away from food 4. Administration: - Operating permit visible during inspection 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.