INSPECTION REPORT Health Protection ALUI-CS7MHD

PREMISES NAME Freshii #1067		Tel: (604) 807-1496 Fax:
PREMISES ADDRESS 100 - 2325 Ottawa St Port Coquitlam, BC V3B 8A4		INSPECTION DATE May 25, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ryan Rana		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and dust accumulation observed under racks in walk-in cooler, dry storage area, and 3 compartment sink. These conditions may attract pests. Corrective Action(s): Deep clean the above noted areas and all other hard to reach areas under counters/shelves. ENsure cleaning is done on a routine basis Correct by: immediately Violation Score: 3

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

Comments

General observations/Good Practices: -Handwash stations (kitchen + Food service area) equipped with hot/cold running water, soap, and paper towels -No pest activities observed -Pest control company conducts inspections every 2-3 weeks -Temperatures of cooling units and hot holding units monitored 3x daily -Ice machine clean --> no biofilm observed , unit is deep cleaned/sanitized every 15 days -QUAT sanitizer in bucket and dispenser @ 200 ppm -Test strips available -Sanitizer bucket charged every 2 hours -3 compartment sink in good working order --> stoppers available -All coolers 4 deg C or less: 1) Undercounter @ 0.2 deg C 2) Prep cooler #1 @ 1.4 deg C, #2 @ 3.4 deg C 3) Walk in cooler @ 1 deg C -No freezers on site -Hot held food at 60 deg C or greater 1) soup @ 75 deg C 2) sauces boiling 3) chicken @ 61 deg C 4) rice @ 67 deg C -Fraser Health permit posted -FOODSAFE level 1 training of staff -Adequate turnover of cut vegetables and protein in prep table -Al items >6 inches above floor -Good staff hygiene (Hair net used) -All dry goods stored in pest proof containers -No raw meat handling --> Items received cooked