INSPECTION REPORT
Health Protection
236454

PREMISES NAME
Booster Juice (Surrey)
Tel: (604) 542-8787
Fax: (604) 542-8766
PREMISES ADDRESS
110 - 15355 24th Ave
Surrey, BC V4H 2H9
INSPECTION DATE
May 29, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Harish Sachdev
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation (CORRECTED DURING INSPECTION): Permit was stored in the office at the time of inspection. Manager stated the frame was located over by a customer.
Corrective Action(s): The permit was put back on the front counter.
Corrective Action(s):
Violation Score:

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Handles of few metal scoops/spoons in the ice cream freezers were touching the frozen fruits.
Corrective Action(s): The scoops/spoons were repositioned so the handles do not touch the food directly. Please monitor this to prevent contamination of food.
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Two spiders found in cabinet under the dipper well.
Corrective Action(s): Clean up the spiders and webs to keep facility in a sanitary condition.
Date to be corrected by: Today
Corrective Action(s):


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

Comments

Comments:
-Sherbet & frozen fruit freezer: -18C.
-Undercounter cooler: 4C.
-Prep cooler: 4C (top) 4C (bottom).
-Large glass door cooler: 4C.
-Small glass door cooler: 4C.
-"Euro display" cooler: -5C.
-Walk-in freezer: -18C.
-Thermometers were available for all cold-holding units.
-Temerature logs were kept 3 times a day.
-Handwash station was supplied with hot & cold running water, liquid handsoap, and single-use paper towels. Ensure handsink is only used for handwashing.
-3-compartment sink was properly set up (wash, rinse, sanitize) with sink plugs and drying rack. QUATS in spray bottle and sink was at 200ppm.
-Equipment including juicers (wheatgrass, fruit) were washed and sanitized within every 4 hours. (5-6 times a day).
-Ice machine was clean with scoop stored in a clean container outside.
-Washroom was clean with properly supplied handsink.
-Food storage were 6" off the floor in original packaging or pest proof containers. Potentially hazardous foods were date-stamped.
-Chemicals were stored separately from food.
-Single service cups were stored in sanitary conditions.
-Spoons were kept on ice (for scooping food).
-FoodSafe certified staff was on-duty (EXP: 2021).
-Test strips for testing sanitizer were available.
-Towels were soaked in bleach solution overnight.
-Dipper well was funtional with cold running water.