INSPECTION REPORT Health Protection RSHA-CH5RBB

PREMISES NAME I Salad		Tel: (778) 895-9900 Fax:
PREMISES ADDRESS 12 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE August 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Qun Yu		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food items noted stored in opened metal containers. Corrective Action(s): All food items are to be tranferred into covered, food grade containers - do not store in opened metal containers. All items are to be stored in covered, food grade containers below front display unit. No open food items permitted. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required to be conducted. Temperature gauges are required to be kept securely fastened inside all refrigeration units. - Mechanical Dishwashing: High Temp: Ok. Ensure all food contact implements are being cleaned and sanitized after use or on a timely manner. (ie: 3-4 hours) - Wiping cloth storage: Limit the number of cloths being used. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. (chlorine) - Food Storage: Refer to Violation Notes. - Tapioca Pearls are perishable once cooked. Pearls are to be kept refrigerated. Small quantities are permitted to be held at room temperature for less than 2 hours. Monitoring is required to be conducted. Display unit - do not overstock food items. (ie: Limit volumes of displays to ensure a quick turnover) - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Clean surfaces below front display cooler. Defrost upright freezer. Facility is to be kept clean and organized at all times. (Ie: top of equipment, etc) All unused items/equipment are to be removed to free up space. An effort is to be made to keep all items stored off of floors. - Structurally: All surfaces are to be kept smooth, tight and in good repair! - Pest Control: Monitoring is required to be conducted on site. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. Copy of training certificates are to be kept on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic template on site. - High Level dusting discussed.