INSPECTION REPORT Health Protection AHEN-D23UT5

PREMISES NAME Jugo Juice (Guildford)		Tel: (604) 498-5846 Fax:
PREMISES ADDRESS 1386 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjas Cheema		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In-use utensil was observed stored in stagnant water containing food residues between use. Corrective Action(s): Ensure in-use utensils are stored either in an empty clean container/surface, or in ice water between use. Wash, rinse, sanitize, and air dry the in-use utensils and their storage containers at least every 4 hours between use, immediately if subject to any incidental contamination, and after final use each day. Manager washed, rinsed, sanitized, and dried the in-use utensil and container, and placed the in-use utensil in ice water during the inspection. Violation Score: 3

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

Comments

All three handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units (under-the-counter cooler, front display cooler, upright cooler, and upright double-door cooler) were at 4 degrees C or less. Walk-in-freezer and three under-the-counter freezers had satisfactory temperatures. Light bulb in the walk-in-freezer was encased in a shatter-resistant cover. 200 ppm QUATS sanitizer was available in the labelled spray bottle and sanitizer pail with wiping cloths. Staff setup 200 ppm QUATS sanitizer in the second compartment sink during the inspection. 2-compartment sink was supplied with hot and cold running water. Dishwasher final rinse temperature was at least 71 degrees C (measured at 72.3 degrees C) at the plate level. Food contact surfaces/preparation utensils are manually washed, rinsed, sanitized in 200 ppm QUATS sanitizer, and then placed through the high temperature dishwasher and air dried prior to reuse according to the Manager. Blender jugs are rinsed after each use, and washed, rinsed sanitized, and air dried at least every 4 hours between use and after final use each day. Ice machine was in a clean condition, and the scoop was stored separately. No signs of recent pest activity were evident at the time of inspection. Pest control program via Terminix Canada is in place on a weekly basis (every Wednesday) according to the Manager. A pest control report from Terminix Canada available on-site dated January 10, 2024 indicated no activity in the mechanical trap. Manager on shift held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification Program, expiration date: October 21, 2028). Permit to operate was posted. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.