Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-AUXVP6
PREMISES NAME
Chopped Leaf		Tel: (604) 961-4835
Fax:
PREMISES ADDRESS
20 - 9900 King George Hwy
Surrey, BC V3T 4Y3		INSPECTION DATE
January 12, 2018		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jas Rai		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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 = 1
Critical Hazards: There are no critical hazards.
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: There was no FOODSAFE trained staff on duty. One of the staff stated that she has FOODSAFE training but could not be verified at the time of the inspection.
Corrective Action(s): At least one FOODSAFE trained staff must be on duty at all times. Make copies of all FOODSAFE certificates and keep on site for review by the health inspector.
Date to be corrected: Ongoing.
Violation Score: 1

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

- General sanitation is excellent.
- The handwashing station was stocked with hot/cold running water, soap, and paper towels.
- All coolers (walk in, upright, prep, display) < or = to 4C.
- Upright freezer at -18C.
- Daily temperature logs for all coolers and freezers are kept up to date and on site for review.
- Hot holding unit (rice cooker, soup) at > 60C.
- Two compartment sink used for manual dishwashing. Quat sanitizer available at 200ppm. Please ensure to follow the proper manual dishwashing procedure for oversized pots and pans that do not fit inside the high temperature dishwasher.
1) wash (with hot water 45C and detergent)
2) rinse (with hot water 45C)
3) sanitize (fully submerge pots for 2 mins in 200 ppm Quat solution at 45C)
4) air dry
- High temperature dishwasher achieved 77.7C at the plate's level during the final rinse cycle.
- Tongs and rice scoops store in ice water.
- Surface sanitizers available in spray bottles at 200ppm Quat solution. Ensure to provide surface sanitizers at each station (ie. serving area, main kitchen).
- Dry storage area is satisfactory. Dry food items are stored in food grade containers with tight fitting lids, adequate wire racks.
- No signs of pest activity at the time of the inspection.
- Poly gloves used.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DSOG-AUXVP6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.08 hour
Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment