INSPECTION REPORT Health Protection RSHA-BGJRZ5

PREMISES NAME Freshii (Tsawwassen Commons)		Tel: Fax:
PREMISES ADDRESS 1606 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE October 1, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Alireza Bazazan Nowghani & Hassan Babchahi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

- Temperature Control: Monitoring required. - Always keep cold food at 4C/40F or colder. Always keep hot food at 60C/140F or hotter. The temperature of the food should be checked routinely and the temperature should be written on a temperature log. - Manual Dishwashing: (4 Step - Quat Sanitizer) - Use 200ppm Quats solution and make as per manufacturer's instructions. - Change sanitizing solutions in sinks and buckets every couple of hours. - Change sanitizing solutions in bottles daily. - Use test strips to measure the concentration of sanitizer. - Food Storage: - Keep food safe and prevent cross-contamination in the refrigerator: - Keep ready-to-eat foods on upper shelves - Keep raw meats, poultry and fish on bottom shelves. Ok. - Thawing Procedures discussed: - Move frozen food into the refrigerator to thaw slowly - Place frozen food in it's original package or in a clean container under cold running water - Never leave frozen food on the counter at room temperature. - Sanitary Facilities: Ok. - Wash hands: - Before handling food - After using the toilet - When hands are dirty - After touching soiled items such as dirty plates or garbage. - Chemical Storage: Ok. Spray bottles are to be clearly labelled and stored in designated areas. - Staff Hygiene: Discussed. - Structurally: Ok. - Sanitation: Facility is required to be kept clean and organized. Store all items in designated areas, off of the floors. Extra shelving may be beneficial. - Pest Control: Monitoring required. - Garbage, Recycling and Composting Disposal: All items are required to be stored in covered, rodent proof containers. - Ice Machine: Cleaning and disinfection discussed. Ice scoop is not to be stored inside the ice. - Slicer cleaning and disinfection discussed. - Food Safe Trained staff on site. - Corporate Food Safety plan and Sanitation Plan is to be kept on site for reference. Staff are to be properly trained.