INSPECTION REPORT Health Protection JELR-CQ5QD6

PREMISES NAME Chopped Leaf (56th St)		Tel: (604) 943-9809 Fax:
PREMISES ADDRESS 1236 56th St Delta, BC V4L 2A4		INSPECTION DATE March 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Svetlana Loif		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

Routine check. Both workers on site today have FoodSafe Level 1 (or equivalent) certification (less than 5 years /renew before certificates expire). Copies are on site - good. Coolers (walk in and prep coolers, including upper inserts) - all at 4C/ 40F or colder - good. - Temperature records kept for cold holding - good. Hot holding - rice - is at 60C/ 140F or hotter - good. Soup reheating and hot holding - Reheating soup in commercial crock pot - must go to 74C/ 165F or hotter within 2 hours. - Soup today (1.75 hours reheating) is at 165F (tomato) and 150F (chicken) - ok as appears to be meeting reheating criteria. Continue to reheat to 165F and then hold above 140F. Pre-heat commercial crock pots. - Temperature records are kept for rice and soup hot holding (note 154F - 165F hot holding on temperature chart). - Probe thermometers available. Sanitize prior to use and calibrate as needed. Produce is pre-washed or washed on site using cleaned and sanitized prep sink and clean/sanitized salad spinner - good. Corporate Food Safety Plans and Sanitation Plan - keep these available on site (not checked today). Hand washing station is designated for hand washing and has hot/cold water, liquid soap, and paper towels in dispensers. Quats sanitizer is used to sanitize food prep sink and cutting boards, and counters. Automatically dispensed at 200ppm quats - good. Commercial dishwasher has a wash water temp of about 155F and 180F final rinse water temperature at digital gauge (good). - Hot water temperature inside of the machine reached 160F - verified with temperature strip - good. Cleaning is very good! Evidence of routine cleaning even in hard to reach areas such as floor behind equipment, etc. Washrooms - good. No evidence of pests. Copy of this report to be emailed to owner/operator.