INSPECTION REPORT Health Protection DWAG-BKFV2G

PREMISES NAME Freshii (Cloverdale Mall Surrey)		Tel: (778) 726-2976 Fax:
PREMISES ADDRESS 701 - 6476 176th St Surrey, BC V3S 4G3		INSPECTION DATE January 2, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tejinder Singh		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed wiping the preparation table without using sanitizer. Corrective Action(s): Food contact surfaces such as preparation table must be sanitized with approved food grade sanitizer to ensure potential pathogens are eliminated. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A half cut banana was stored inside the under the counter cooler without any containers. The cut part was in direct contact with surface of the cooler. Corrective Action(s): Any cut vegetables and fruits must be stored inside a food grade container to protect them from contamination. The cut banana was discarded by the staff. Violation Score: 3

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

Comments

Routine inspection: - Coolers (prep, under the counter, walk-in) maintain at 4C or less. - Hot potentially hazardous food hot held above 60C. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - Ice machine maintained in sanitary condition. - 200ppm quats sanitizer available in spray bottle and from the dispenser. - High temperature dishwasher registered 71C at the plate level. Ensure rinse temperature for the dishwasher is monitored. The rinse temperature at plate level must be at least 71C. - With question from the operator, accuracy of the thermometer used to test the dishwasher temperature was verified to be 0C in ice water bath. - Food items stored off the ground and organized. - General sanitation satisfactory. - No pest activities observed at the time of inspection.