INSPECTION REPORT Health Protection LKIM-BFGNDE

PREMISES NAME Jugo Juice (Guildford)		Tel: Fax:
PREMISES ADDRESS 1386 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjas Cheema		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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various milks stored on ice in ice bath and not in cooler unit at less than or equal to 4 degrees Celsius - CORRECTED DURING INSPECTION - items relocated to under counter cooler unit. . Corrective Action(s): Ensure ice baths are not used for potentially hazardous food storage as they can not maintain food items at temperatures less than or equal to 4 degrees Celsius . Violation Score: 5

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

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75.7) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Juicers cleaned and sanitized using three compartment sink method - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.