INSPECTION REPORT Health Protection JELR-D48URX

PREMISES NAME I Salad		Tel: (778) 895-9900 Fax:
PREMISES ADDRESS 12 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE April 11, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Qun Yu		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of food stored in upper buffet table ranges from 42F to 52F. Some food is lower risk (such as pickled beets and olives and food stored in vinegar or salt) but some food is higher risk and should be stored at 40F (4C) or colder or brought out in smaller volumes and discarded after 2 hours. Corrective Action(s): Higher risk foods (meat, ham, cheese, cooked pasta, cooked grains/legumes, cooked vegetables) are to be discarded when the food temperature is more than 40F (4C) for more than 2 hours. Food in display is to be discarded at the end of the day as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food in buffet is not covered. This may allow food to be contaminated. Corrective Action(s): Food covered with lids during inspection. Recommend posting signs to advise customers on procedures. Covers may also help to keep food colder. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plan for self-serve buffet table requires updating to show time limits. Corrective Action(s): Update your plan and provide a copy to Fraser Health. Violation Score: 1

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

Comments

Food Safe - Food worker on site today has taken a food safety training course. Operators have Food Safe or equivalent training. Food safety plan - see above. All coolers are at 40F (4C) or colder. The food in the upper buffet inserts are above 40F - see above. Hot holding soup - temperature is >140F (60C) - good. Food covered - see above. Wiping cloths and long cutting board are sanitized with chlorine (200ppm chlorine detected). Commercial dishwasher has a final sanitizing rinse (>82C at final rinse water temperature gauge and >71C measured inside of the machine). Utensils, inserts, bowls, etc. are all cleaned and sanitized in dishwasher. General cleaning is very good. Pest control - monitor for pests.