INSPECTION REPORT Health Protection AJON-CM5V3Q

PREMISES NAME Chopped Leaf		Tel: (604) 961-4835 Fax:
PREMISES ADDRESS 20 - 9900 King George Hwy Surrey, BC V3T 4Y3		INSPECTION DATE December 15, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jas Rai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 sanitizer pails (2 in front and 1 in back) all measured 0 ppm QUATs. Corrective Action(s): Immediately replace sanitizer in all pails. Ensure to change sanitizer at least every 2 hours in the pails. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff members onsite did not hold a FOODSAFE Level 1 certification or it's equivalent. Corrective Action(s): Ensure at least one staff member present onsite holds a FOODSAFE Level 1 certification, or it's equivalent. Repeated violation will lead to further progressive enforcement, including a Violation Ticket. Violation Score: 1

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

Comments

Routine Inspection: Front: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers (top inserts for all prep coolers, under-counter coolers and display coolers) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Hot holding for soups and rice maintained above 60 degrees Celsius (140 degrees Fahrenheit). Ice machine maintained in a sanitary condition. Ice scoop stored in a designated container. Back: Prep sink and 2-compartment sink equipped with hot/cold running water. Temperature of the walk-in cooler = 3.3 degrees Celsius (~ 37.9 degrees Fahrenheit). Temperature of stand-up freezer = -20 degrees Celsius (~ -4 degrees Fahrenheit). Concentration of QUATs sanitizer at dispenser = 200 ppm. High temperature dishwasher sanitizing with 72.5 degrees Celsius at the dish level after the final rinse cycle. General food storage practices satisfactory: - Dry storage organized. - Bulk foods stored in pest proof containers. - Prepared foods in walk-in cooler are labeled. - Food stored at least 6 inches off the floor. - Food covered and protected from contamination. Operator signature not required due to the COVID-19 Pandemic.