INSPECTION REPORT
Health Protection
MBEK-AZUQHX

PREMISES NAME
Booster Juice (Surrey)
Tel: (604) 542-8787
Fax: (604) 542-8766
PREMISES ADDRESS
110 - 15355 24th Ave
Surrey, BC V4H 2H9
INSPECTION DATE
June 18, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Harish Sachdev
NEXT INSPECTION DATE
June 22, 2018
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

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prep cooler ambient temperature was measured at 7 degrees C. Internal temperature of potentially hazardous food items stored in inserts were probed at 9 to 10 degrees C (e.g. cooked meat, scrambled eggs). Items had been in the cooler from the night before.
Corrective Action(s): Items discarded. Adjust or service cooler. Ensure that cooler is able to maintain food at temperatures of 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Do not store potentially hazardous food items in this cooler until such time.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Quaternary ammonium compounds (quats) sanitizer was not detected in sanitizing solution at three compartment sink. Blenders were being sanitized in this solution and placed onto drying racks.
2. Bottle of quats sanitizer was tested at over 500 ppm quats.
Corrective Action(s): Sanitizing solutions in three compartment sink and in spray bottle were prepared at 200 ppm. Blenders were re-sanitized in this solution. Ensure that sanitizer is always available at the correct concentration for effective sanitizing (200 ppm quats). Note: Test strips on site have a 2016 expiry date. Ensure that test strips within expiry are used.
Violation Score: 5


Non-Critical Hazards: Total Number: 4
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Permit is not available at the time of inspection.
Corrective Action(s): Ensure that permit is posted in a conspicous location. Date to be corrected by: June 22, 2018.
Violation Score: 1

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Scoops were stored with handles in contact with food at front freezer and in ice machine.
Corrective Action(s): Ensure that scoops are stored with handles outside of the food product to limit potential contamination. Ice machine scoop to be stored in a clean container outside of the machine.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prep cooler was measured at an ambient temperature of 7 degrees C.
Corrective Action(s): Ensure that prep cooler is adjusted or repaired so that it is capable of maintaining food items at 4 degrees C or less. Date to be corrected by: June 22, 2018.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: No thermometer available for display cooler.
Corrective Action(s): Ensure a thermometer accurate to 1 degree C is available for this unit. Date to be corrected by: June 22, 2018.
Violation Score: 1


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

Comments

Routine inspection conducted:

- Front display cooler at 1 degree C
- Under counter cooler at 1 degree C
- Reach in cooler at 4 degrees C
- In use scoops at front stored in ice. Yogurt at 4 degrees C or less
- Back reach in cooler in use for whole fruits and vegetables
- Freezers satisfactory
- Three sink plugs available for manual ware washing
- Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Dipper well functional
- Discussed cleaning and sanitizing of equipment. Reminder to ensure that all in use food equipment is being washed and sanitized at least every four hours.
- General sanitation satisfactory
- No signs of pest activity observed
- Washroom in clean condition