INSPECTION REPORT Health Protection PKUR-CKKUWA

PREMISES NAME The Chopped Leaf (Scott Rd)		Tel: (778) 592-9641 Fax:
PREMISES ADDRESS A - 7347 120th St Delta, BC V4C 6P5		INSPECTION DATE October 26, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Jones		NEXT INSPECTION DATE October 28, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were placed in a broken cooler and kept in there for more than 2 hours. The Internal temperature of sour cream, eggs, and tzatziki was 12 C. Corrective Action(s): All potentially hazardous foods must be stored at 4 C or below at all times. Potentially hazardous foods that were >4C were discarded at the time of inspection. Staff were instructed to place food on ice and discard food every 2 hours until cooler is repaired. Only fill containers with the amount that will be used within 1-2 hours and change ice as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler used for sauces and dressings had an air temperature of 12.5 C. Corrective Action(s): Cooler must be at a temperature of 4 C or below. Service/replace cooler so that is able to maintain a temperature of 4 C or below. Correct immediately. Violation Score: 3

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

Comments

Routine Inspection Handwashing sinks (front and back) equipped with hot/cold running water, liquid soap and single use-towels. High temperature dishwasher registered at >71 C on the plate surface during the final rinse cycle. Quats sanitizer in bottles and from dispenser registered at 200 ppm. Walk-in cooler at or below 4 C. Standing freezer at -18 C or below. Undercounter cooler with proteins and undercounter cooler with toppings both registered at 4 C or below. Keep lid closed when not in use. Hot holding of soups, rice, and veggie patties at >60 C. Permit to Operate posted. General organization is good. Ice machine kept in a clean condition. **Do not forget to clean behind and underneath equipment that are hard to reach. **Temperature checks must be done daily and recorded as per your food safety plan.