Fraser Health Authority



INSPECTION REPORT
Health Protection
ADIG-D2FUDC
PREMISES NAME
Freshii #1512		Tel: (778) 726-5443
Fax:
PREMISES ADDRESS
205B - 22259 48th Ave
Langley, BC V3A 3N4		INSPECTION DATE
February 14, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Davinder K Gill		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Food Handler Hygiene
o Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers
o Operators had clean clothing for food preparation
o Staff/Public washroom appears clean and are fully supplied for hand hygiene

Storage Temperatures
o Food in cold holding Coolers are below 4C; Food in cold holding Freezers are below -18C
o Hot holding food items are at 60C - Rice 70C, quinoa 71C.

Food Processing and Food Protection
o Approved Food Source - food ingredients are from an approved source
o Food Storage - Food is stored in covered containers. Fridges are well organized, clean, dates are labelled. Great job.

Maintenance and Sanitation
o 3 Compartment Sink is fully supplied with 200ppm Quats for sanitizing dishes. 3-compartment sink method used by staff during the inspection.
o Sanitizer buckets - have >200ppm Quats (300ppm measured); storage of chemicals is separate and away from food
o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition
o Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection.
o Sanitation Plan - Operators have a sanitation plan in place. Facility kitchen appears clean.

Administration
o Valid operating permit is posted in public view
o Staff is certified in food safety