INSPECTION REPORT Health Protection YTAN-CK4RDU

PREMISES NAME The Chopped Leaf		Tel: (604) 574-0024 Fax:
PREMISES ADDRESS 100 - 15161 Hwy 10 Surrey, BC V3S 9AJ		INSPECTION DATE October 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sheila MacDonald		NEXT INSPECTION DATE October 12, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Hot-held soup measured at 65C was warmed up using the soup warmer, and was not properly reheated prior to hot-holding. Corrective Action(s): Prior to placing in a hot-holding unit/soup warmer, soup must be properly reheated to 100C (boiling), THEN hot-held in a pre-heated hot-holding unit at 60C. Soup warmers are not meant to reheat food, they are only meant to hold already-hot food. Ensure all staff are retrained on proper reheating and hot-holding procedures. Soup reheated. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Vegetable dicer had old food debris (tomatoes) on the blade and blade guard. 2) Ice machine's condenser panel had accumulation of mould/slime. Corrective Action(s): 1) Ensure the vegetable dicer is thoroughly cleaned and sanitized after each use. Never leave equipment dirty overnight. 2) Empty the ice bin, then thoroughly clean and sanitize all parts of the ice machine. Increase the cleaning frequency for the ice machine. Correct by: Today 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

- Hand sink properly supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer pails detected to have 200 ppm Quats. - High-temperature dishwasher reached 74C at the dish surface during rinse cycle. Good (minimum of 71C at the dish surface is required). - Walk-in cooler and all prep coolers were measured at 4C or colder. - Upright freezer measured at -18C. - Hot-held rice measured at above 60C. *Reheating and hot-holding of soup to be reviewed with staff. See violation code 204 above. - Food storage practices satisfactory. All food stored off the floor and properly covered. - Ice scoop properly stored in designated holder. *Attention to cleaning of some food-related equipment is required. See violation code 301 above. - In-use utensils were stored in ice. - General sanitation satisfactory. - Dry storage area satisfactory. - No signs of pest activity noted at time of inspection. - FoodSafe certified staff onsite.