INSPECTION REPORT Health Protection MBEK-BJ9RJV

PREMISES NAME Chopped Leaf		Tel: (604) 560-5323 Fax:
PREMISES ADDRESS F102 - 15775 Croydon Dr Surrey, BC V3S 0C5		INSPECTION DATE November 25, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Jaswinder Rai		NEXT INSPECTION DATE November 29, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Preparation cooler #2 (dressing) had an ambient temperature of 15 (lowest temperature achieved). Internal food temperatures were measured at 14 to 16 degrees C, with the exception of portioned, cooked chicken (7 degrees C). Corrective Action(s): Potentially hazardous items discarded. It was stated that cooked chicken was placed in cooler 20 minutes ago--cooked chicken moved to another cooler at 4 degrees C or less. Do not store potentially hazardous items in this cooler until it is capable of maintaining foods at 4 degrees C or less. Follow up inspection to be conducted. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of sanitizer measured at 50 ppm or less quats, and one spray bottle of sanitizer measured at 50 to 100 ppm quats. Corrective Action(s): Containers were emptied and refilled at the chemical dispenser. Quats measured at 200 ppm. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats or higher according to manufacturer's specifications). Change as often as necessary to maintain these concentrations--more frequent sanitizer changes are needed. Verifiy concentration with quats test strips that are within expiry. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand washing station lacked paper towels at time of inspection. Corrective Action(s): Paper towels provided for dispenser. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Vegetable chopper / pounder has damaged blades. Loose or damaged blades present a potential physical contamination / injury risk. It was stated that this chopper is not in use due to the damaged / missing blades. 2. Preparation cooler #2 (dressing) unable to maintain food at 4 degrees C or less. Corrective Action(s): 1. Above-noted equipment was set aside in the office at the time of inspection. It was stated that by management that vegetables are being chopped manually at this time. Ensure a chopper / pounder that is in good working order is available on site. Date to be corrected by: December 6, 2019. 2. Ensure preparation cooler is capable of maintaining foods at 4 degrees C or less. Date to be corrected by: November 29, 2019. Violation Score: 9

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

Comments

Routine inspection conducted: - Preparation cooler #1 at 4 degrees C (above) and 3 degrees C (below) - Preparation cooler #3 (sandwich) at 4 degrees C (above) and 2 degrees C (below) - Upright beverage cooler at 3 degrees C - Walk in cooler at 2 degrees C - Freezer at -21 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Thermometers available for cold holding units - Food items are stored off the floor and properly organized - High temperature dishwasher measured 76 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface) - Ice machine in clean condition. Scoop stored safely. - No evidence of pest activity observed - Temperature records available* - FOODSAFE requirements met. FOODSAFE certificate produced at time of inspection is valid to June 11, 2024. - Permit posted at front *Reminder: Keep temperature logs up to date and record corrective action if temperatures fall outside of required parameters (e.g. coolers measured at greater than 4 degrees C).