INSPECTION REPORT Health Protection ANAN-ATLVHA

PREMISES NAME Freshii Brewery District		Tel: Fax:
PREMISES ADDRESS 208 - 200 Columbia St E New Westminster, BC V3L 0E3		INSPECTION DATE November 30, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Carly Barnetson		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Dishwasher rinse temperature is 77 degC -All coolers are below 4 degC -No freezers on-site. -Noodles are cooked in boiling water and then cooled and stored in the cooler. These are then warmed up on order by use of a strainer which is inserted into hot water. -Quinoa's at 79 degC; rice is at 73 degC; all other hot holding is above 60 degC as well -Hand sinks and washroom sinks are fully equipped -200ppm Quats is available for sanitizing in buckets at all the work stations -Temperature log is being maintained -The process for reheating chicken has changed. It is no longer being reheated in a water bath and kept hot. Chicken is received sliced and frozen. It is stored in the walk-in cooler where it thaws. Afterwards, it is placed in inserts and kept cold (under 4 degC) at the refrigerated prep table until service. For burritos or rice bowls, the cold chicken is warmed up (around 30degC) in the steamer and then served immediately. The chicken is no longer being hot held (so reheating to 74 degC doesn't apply). As discussed, this change should be reflected in your corporate Food Safety Procedures, which is currently under review. Follow-up with Head office to ensure this is incorporated in the procedures.