INSPECTION REPORT Health Protection JAHN-AZ8PBG

PREMISES NAME The Chopped Leaf (Port Coquitlam)		Tel: (604) 945-0254 Fax:
PREMISES ADDRESS 873 Village Dr Port Coquitlam, BC V3B 0G9		INSPECTION DATE May 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sheila McDonald		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup on hot holding unit (soup warmer) measured 50C at the time of inspection. Staff stated that soup is reheated to >70C, held >60C during operation. Leftover is cooled on ice bath in fridge and re-used only once. Temperature monitoring at 11am and 5pm with the probe thermometer. Corrective Action(s): Staff rasied the temperature of the soup warmer during inspection. The soup was put into the warmer 2 hours ago and has not reached the adequate reheating temperature yet. The internal temperature raised to 61C during inspection. Do not serve the soup until the internal temperautare reaches >70C. It is recommended that the temperature monitoring of soup occurs at least once more in between 11am and 5pm to ensure that soup is maintained at or above 60C. If the temperatuare is not adequate for longer than 2 hours, discard. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- The facility is equipped with hot & cold running water - Hand sink is stocked - Temperatures of refrigeration units meet regulatory requirements (<4C coolers, <-18C freezer) - The other soup (not noted on the violation above) in a soup warmer measured >60C - Ice machine is maintained in a sanitary manner - Scoops are stored in ice bath - High temp dishwasher measured >71C at utensil surface - 200ppm QUAT sanitizer available in buckets - Temperature monitoring is in place - Probe thermometer is present - Foods are stored in organized manner, off of floor - FOODSAFE trained staff present (Reminder: the certificate expires every 5 years) NOTE: - Ensure to clean spilled grains under the rack in dry storage area to prevent pest attraction.