INSPECTION REPORT Health Protection JCRH-BDANB3

PREMISES NAME Chopin8 Foods		Tel: (604) 401-5060 Fax:
PREMISES ADDRESS A5 & A6 - 5279 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE June 19, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ji Hyun Lee (Ashley)		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] 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

- Operator processes packaged salad bowls at YVR Prep for distribution which are distributed through Pro-Organics. Pick up is by Pro-Organics refrigerated truck. - No changes to products or operation since initial approval. - Operator has part-time contract (20hrs/week) and is planning to increase hours and storage space. - Operator was preparing raw chicken to be marinaded at the time of the inspection. Product was transferred back to the cooler once complete. Gloves used while handling raw meat and gloves removed and hands washed prior to proceeding with next preparation steps. - Assigned to station # 1 in cold prep room. - Station, storage areas and equipment maintained in a sanitary condition. - Robot coupe is used for grating carrots and cabbage. Unit is disassembled and parts are washed and sanitized in the dishwasher. Remainder of unit is cleaned in place and sanitized with quats sanitizer. - Quats sanitizer present in spray bottle. Concentration measured 200ppm. *Ensure prep surfaces are thoroughly cleaned and sanitized prior to use, after use and after preparing raw meat products. Recommend coloured or separate cutting boards for preparing raw meat and ready to eat items (vegetables, cooked items) - Food stored in a manner to prevent contamination. Items were wrapped or covered and raw meat products stored below ready to eat items in the walk-in cooler. - Insulated containers with ice packs used to transport supplies from store to YVR Prep for processing. Premises: - Handsink in cold prep room equipped with hot and cold running water, liquid soap and paper towel - Walk-in cooler 2C - Reach in freezer -11C *Operator only stores ice packs in freezer - High temperature dishwasher operational. Final rinse measured 77C at dish surface.