INSPECTION REPORT Health Protection CSWY-C4FTYZ

PREMISES NAME Jugo Juice (Guildford)		Tel: (604) 498-5846 Fax:
PREMISES ADDRESS 1386 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 29, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harjas Cheema		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed rinsing off juice jugs at two-comparment sink then placing rinsed jug in solution of sanitizer. Corrective Action(s): Staff were educated on how to wash dishes using the two-compartment sink method. To adequately clean and sanitize dishes to remove bacteria: 1. Remove any residue 2. Wash in hot soap water 3. Rinse with hot water 4. Place in sanitizer for a minium of 30 seconds 5. Air dry Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in preparation area observed obstructed by a large insert of wraps. Corrective Action(s): Wraps were removed. To ensure staff wash their hands regularly, all hand sinks are to be unobstructed and available at all times with adequate supply of soap and paper towel. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed several times washing dishes at two-compartment sink then proceeding to prepare drinks in front area. Corrective Action(s): Staff member was instructed to wash hands and educated on the importance of washing hands when changing tasks. To prevent the spread of disease, ensure hands are washed: 1. Before and after touching your face, mask, nose, eyes, or mouth 2. After using the toilet 3. Before and after preparing food 4. After eating food 5. After touching personal objects such as cell phones 6. After washing dishes and before putting clean dishes away Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In-use peanut butter scoop observed stored in room temperature water (24.7 C) on the counter. Corrective Action(s): Storing soiled in-use utensils in room temperature water provides food, water, and temperature for bacteria to grow and multiply. In-use utensils are to be stored 1. in ice water measuring 4 C or below, or 2. in hot water measuring 60 C or above, or 3. stored dry on counter and cleaned/sanitized every two hours. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Black organic debris observed on caulking of two-compartment sink 2. Long-standing debris observed on the gaskets of all reach-in coolers in front area 3. Long-standing debris observed on floor under ice machine Corrective Action(s): To maintain the premises in sanitary condition: 1. Repair/replace caulking on two-compartment sink 2. Clean and remove long standing debris from coolers on a regular basis 3. Clean and remove long standing debris under ice machine Violation Score: 3

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

Comments

Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel - Premises in satisfactory sanitary condition - All refrigeration units holding 4 C or below - Freezers holding -18 or below - High temperature dishwasher achieving 74.2 C - No signs of pests - FoodSafe certified staff present - Chemicals observed stored separately from food - Light covers in place - QUAT sanitizer in food preparation area at 200 ppm - QUAT sanitizer at dispenser at 200 ppm - Temperature records maintained - Drink nozzles kept in sanitary condition - Personal items kept in separate location from food - Raw food stored below all ready to eat foods in refrigeration units - Foods covered in cooler and freezers - Proper defrosting techniques witnessed Results of inspection communicated to operator Covid-19 Inspection conducted in separate report