INSPECTION REPORT Health Protection KLAI-D2XR3B

PREMISES NAME Freshii #1546		Tel: (778) 727-1481 Fax:
PREMISES ADDRESS 102 - 18775 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE March 1, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tejinder Singh		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food soil/ oil and grease noted on some "cleaned" utensils that were stored away. Corrective Action(s): Staff removed these items during the inspection. Ensure to wash, rinse and sanitize these items and their containing basket prior to storing away. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. Note: Paper towel was not loaded into the dispensers in both handwash stations. Please install the paper towel in the dispensers. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Hot food was being held at over 60.0C Interior of the ice machine was noted sanitary. Overall sanitation of the facility was excellent. As per staff, in-use utensils are changed out every 3 hours. Drain plugs available for the 3-compartment sink for manual warewashing. Sanitizer container was not setup at the start of the inspection but during the inspection. 400 PPM QUAT was detected. **Going forward, food handlers must ensure a sanitizer container is setup when the store is open or during food prep if that happens before the store opens.** No pest activities noted during the inspection. Staff has a valid FOODSAFE level 1 equivalent certificate.