INSPECTION REPORT Health Protection RLAM-CS6T97

PREMISES NAME Freshii (152nd St)		Tel: (236) 317-4811 Fax:
PREMISES ADDRESS 7 - 1767 152nd St Surrey, BC V4A 4N3		INSPECTION DATE May 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Indeep Aulak		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Several food equipment in containers stored on the clean dish rack were observed with encrusted food debris on the equipment and container bottom Corrective Action(s): Clean and sanitize equipment according to your approved sanitation plan Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blender for smoothies is cleaned and sanitized at 4-5pm, but there is no clear directions for this according to the lone staff onsite who is new at this location Corrective Action(s): Clean and sanitize at least every 4 hours Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Quat dispenser maintaining above 400ppm quat sanitizer 2) Temperature measuring devices are providing a false reading Corrective Action(s): 1) Maintain quat sanitizer according to manufacturer's instructions 2) Ensure equipment is in good working order Violation Score: 3

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

Comments

-Routine Inspection -Handwashing stations contain hot and cold running water, liquid soap, and paper towel -Refrigeration measures 4C or less -Freezers measures -18C or less -Hot holding above 60C -Quat sanitizer 400ppm should be adjusted to manufacturer directions -General sanitation is adequate -Food safe certificates available -Washrooms supplied and equipped -Note: locate food safety and sanitation plan