INSPECTION REPORT Health Protection JCHW-CQCMSG

PREMISES NAME The Chopped Leaf CL109 (Guildford Village)		Tel: (778) 656-0007 Fax:
PREMISES ADDRESS 106 - 15691 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE March 28, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Aneet Grewal		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of rice in the hot holding unit was at 54C. Rice was previously cooled and reheated. Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods can only be reheated a single time. Rice was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dicer hand piece was found to have food debris in the blades after washing and sanitizing. Corrective Action(s): Ensure all equipment is properly washed and sanitized to prevent potential cross contamination. Hand piece was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pail was in an unlabelled container. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accident mixing and/or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Inspection conducted with student Environmental Health Officer. -Walk-in cooler was at 4C. -Prep cooler units (3) were at 4C (top and bottom). Accurate thermometers present in cold holding units. -Upright freezer was at -14C. -Chicken was reheated to greater than 74C (reheating oven is preset for time based on product). -High temperature dishwasher had a final rinse temperature of 78C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer pails were properly labelled and tested at 200ppm. Sanitizer changed every 2 hours. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine was found to be clean and sanitary at the time of inspection. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 equivalent January 01, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.