INSPECTION REPORT Health Protection RSHA-CDDS79

PREMISES NAME Booster Juice (Tsawwassen)		Tel: (604) 383-0048 Fax:
PREMISES ADDRESS 1610 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE April 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Chan		NEXT INSPECTION DATE 12 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being g properly stored. No sanitizer detected. Corrective Action(s): Ensure wiping cloths are being stored in a sanitizer at all times. Refer to Inspection Report notes. Violation Score: 5

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: No concerns noted this date. Monitoring is required to be conducted. Gauges noted. - Manual Dishwashing: Sign posted. Procedures reviewed - Quat sanitizer. Monitor solution concentrations as discussed. (ie: Solution levels/air pocket) - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Test strips are on site - monitor. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner. -> Wiping cloth storage discussed. -> Blender cleaning and disinfection discussed. -> Food processor/slicer cleaning and disinfection discussed - Food Storage: Refrigeration Prep line inserts are to be kept completely filled - no air gaps permitted. Previously noted. Rear storage room: An effort is to be made to keep all items stored off of floors. Remove any unused items to free up space. - Use of ice for yogurt storage discussed. (ie: Limited quantities/quick turnover, monitor ice levels) - Stock rotation discussed. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Reviewed. - Sanitation: Ok. Facility is to be kept clean and organized. All items are to be stored in designated areas. - Structurally: No concerns. - Ice bin cleaning and disinfection discussed. - Pest Control: Monitoring is required to be conducted. No pest signs noted this date. - Food Safe trained staff are to be on site, at all times. Expiry dates discussed. - Food Safety Plan and Sanitation Plan is to be kept on site at all times. Corporate policies and procedures are to be followed. All staff are required to be trained. - Fraser Health Permit is posted.