INSPECTION REPORT Health Protection KLAI-CW4S9G

PREMISES NAME Freshii #1546		Tel: (778) 727-1481 Fax:
PREMISES ADDRESS 102 - 18775 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE September 28, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Indeep Aulak		NEXT INSPECTION DATE September 29, 2023
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked quinoa was held in a rice cooker that was not turned on. Internal temperature of the quinoa was noted at 27.5C (picture evidence collected). Corrective Action(s): **Issue corrected at the time of inspection** Staff discarded the quinoa. As per staff, the rice cooker is not turned on to hot hold the quinoa because it scorches the quinoa. Their practice has been to cook the quinoa and leave extra at this rice cooker that is not plugged in. When more is needed, they will reheat the qunioa and either hot hold over 60.0C or held below 4.0C. The current practice is not an approved practice as dictated by your Food Safety Plan. Do not continue this practice because if bacteria produces toxins in the quinoa when held at room temperature, the toxins cannot be destroy by reheating. This could potentially lead to serious, life-threatening food borne illness outbreaks. Solution is to cook the quinoa and either hot held in the hot water bath at over 60.0C or cool down properly and reheat when needed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Soap does not fit into the wall mounted soap dispenser in the back of house handwash station. Therefore, during the inspection, there was no soap that was easily accessible for handwashing at this station. Corrective Action(s): Purchase a temporary soap dispenser (similar to the one in the front of house) for the time being until proper soap is purchase for the wall mounted dispenser. All handwash stations MUST always be equipped with both hot and cold water, liquid soap and paper towel at all time for food handlers to practice proper handwashing as needed. Date to be corrected by: September 29, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop noted broken. Handle is mostly disconnected from the scoop itself. Corrective Action(s): Do not use this ice scoop. Replace the broken ice scoop to prevent any plastic pieces from falling into the ice, which may lead to a physical contaminant for consumers. Date to be corrected by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler noted leaking water. Corrective Action(s): Fix cooler so no water is leaking from the unit. Date to be corrected by: October 5, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations in the front and staff washroom were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Rice were held over 60.0C in the rice cooker. As per staff, in-use dispensers are changed out every 3 hours - excellent. Interior of the ice machine noted in a sanitary condition. All utensils and food contact equipment noted sanitary and in good condition. QUAT sanitizer container and wall mounted QUAT dispenser both noted with 400 PPM QUAT. Drain plugs available for the 3-compartment sink for manual warewashing. No signs of pest activities noted during the inspection. Overall sanitation and organization satisfactory.