INSPECTION REPORT Health Protection JCHW-CXNTA2

PREMISES NAME The Chopped Leaf CL109 (Guildford Village)		Tel: (778) 656-0007 Fax:
PREMISES ADDRESS 106 - 15691 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE November 17, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Aneet Grewal		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice was at 52C in the hot holding unit. Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Rice was reheated to greater than 74C at the time of inspection. Ensure the rice is not piled up and in contact with the bottom of the rice holding container to maintain hot holding temperatures. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels. Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. 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

-Walk-in cooler was at 4C. -Prep coolers (three units) were at 4C (top and bottom). -Upright freezer was at -15C. -Soups cooked to greater than 74C prior to hot holding. -Temperatures are checked daily. -High temperature dishwasher had a final rinse of 79C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Quats sanitizer dispenser was at 200ppm. -Sanitizer pails were labelled and tested at 200ppm. Sanitizer pails changed every 2 hours. -Foods properly stored off the ground and protected from potential contamination. Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalence valid until January 01, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.