INSPECTION REPORT Health Protection RSHA-C6TQZQ

PREMISES NAME I Salad		Tel: (778) 895-9900 Fax:
PREMISES ADDRESS 12 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE September 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Qun Yu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Storage containers are being double stacked ontop of food items - food items are not kept protected. Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted this date. Gauges are required to be kept securely fastened inside all refrigeration units. Monitoring required. Replace temperature gauges under refrigeration unit (not accurate)/probe gauge - not functioning. (Replace batteries.) - Mechanical Dishwashing: High Temp: Ok. Ensure all food contact implements are being cleaned and sanitized after use or on a timely manner. (ie: 3-4 hours) - Wiping cloth storage: Too strong - reduce. (chlorine) Cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. Monitor solution. Change routinely. - Food Storage: Store all food items off of the ground. - Tapioca Pearls are perishable once cooked. Pearls are to be kept refrigerated. Small quantities are permitted to be held at room temperature for less than 2 hours. Monitoring required. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. (Ie: top of equipment, etc) All unused items/equipment are to be removed to free up space. - Structurally: All surfaces are to be kept smooth, tight and in good repair! - Pest Control: Monitoring is required to be conducted on site. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. Copy of training certificates are to be kept on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic template on site. Note: High Level dusting discussed.