INSPECTION REPORT Health Protection YTAN-CQJNXB

PREMISES NAME Freshii - Panorama		Tel: (778) 592-8930 Fax:
PREMISES ADDRESS 104 - 5717 152nd St Surrey, BC V3S 0A1		INSPECTION DATE April 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rob Gill		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held peanut sauce was measured at 57C. Corrective Action(s): Staff reheated peanut sauce on induction stove-top to boiling (100C) at time of inspection, then placed back into hot-holding unit. Ensure all hot-held food items are held at 60C or hotter. Food and hot-holding units must first be properly reheated/preheated prior to being hot-held. 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

- All hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm in sanitizer pails and from dispenser. - Three-compartment sink maintained in sanitary conditions. Sink drain plugs available. - Food preparation sink maintained in sanitary conditions - Walk-in cooler and all prep and undercounter coolers measured at 4C or colder. - All other hot-held food items (other sauces, beans, rice, quinoa, etc.) were measured at 60C or hotter. - Temperature logs well-maintained and up-to-date. Accurate thermometers available. - Good food storage practices noted. All food stored off the floor and properly covered. - Ice machine maintained in sanitary condition. - Scoops for food and ice were properly stored in designated containers - General sanitation satisfactory at time of inspection - Pest control in place. No signs of pest activity noted. - Staff with valid FoodSafe level 1 certification onsite at time of inspection.