INSPECTION REPORT Health Protection RSHA-BH7QV4

PREMISES NAME Freshly Squeezed		Tel: Fax:
PREMISES ADDRESS FC14 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE October 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurjeet Sandhu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Temperature Control: Monitoring required. No concerns noted this date. - Manual Dishwashing (4 Step Method): Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. (ie 3-4 hours) - Wiping cloths are to be kept stored in a sanitizer at all times. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. Monitor solution. Change routinely. - Mechanical dispensing machines: Are required to be cleaned and disinfected as per manufacturers specifications. Any/all spills are to be cleaned up asap. All contact surfaces are to be cleaned and disinfected. - Food Storage: Ice bin designated for human consumption and must be kept protected at all times. No items are permitted to be stored inside or ontop of this ice. (ie: blender area) - Sugar Cane juice: Cleaning and storing sugar cane Use only good quality cane; discard rotten and damaged canes. Wash canes with potable water to remove dirt and debris. Peel the outer layer of the cane to expose inner fibre. Rinse the peeled cane with potable water. Store the canes in clean, food grade containers at less than 4°C or freeze until juicing. Extracting and storing juice Wash hands thoroughly before preparing juice. Use clean, peeled sugar cane. Prepare juice within 2 hours of removing the canes from refrigeration. Store juice at 4°C or colder if it is not served immediately. Discard juice and canes if unrefrigerated for more than 2 hours. Prepare juice in a clean and sanitary area. Crushed canes must not be stored in the juicing area as they will ferment attracting flies and other pests. Cleaning and Sanitizing Equipment must be cleaned and sanitized at the start and end of the day and at least every four hours while preparing juice. - Tapioca Pearls are perishable once cooked. Pearls are required to be kept refrigerated. Small quantities are permitted to be held at room temperature for less than 2 hours. Monitoring required. - Sanitary Facilities: Ok. Single use towels are to be kept at kitchen handsink. - Staff Hygiene: Discussed. - Chemical Storage: All items are to be kept stored in designated areas, separated from all food items. - Sanitation: Ok. Remove any/all unused items. - Structural: Ok. - Dry Storage Room: Facility is to be kept clean and organized at all times. All items are to be kept stored in covered, food grade containers, off of floors. - Pest Control: Monitoring required.