INSPECTION REPORT Health Protection NTSD-C49LGY

PREMISES NAME Chopped Leaf		Tel: (604) 961-4835 Fax:
PREMISES ADDRESS 20 - 9900 King George Hwy Surrey, BC V3T 4Y3		INSPECTION DATE June 22, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jas Rai		NEXT INSPECTION DATE 5 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Black mold in the cavity of ice-machine. Corrective Action(s): Ice-machine must be cleaned & sanitized; or service. Prior to cleaning remove all ice from ice-machine. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Several mice droppings found under the 2-compartment sink and around hot water tank. Corrective Action(s): Please, clean & sanitize this places (with hot water, soap, and bleach). Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A rubber wall base is damaged (pulling away from wall) under 2-compartment sink. Corrective Action(s): Repair/replace the rubber wall base under 2-compartment sink. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Noted an unlabeled spray bottle with surface sanitizer (Quat) near 2-compartment sink. A bottle of hand sanitizer and cleaning agent stored near food items (on a storage shelf) & on top of dishes at the time of inspection. Corrective Action(s): All cleaning agents must be labeled and stored safely (e.g., chemicals storage area). Violation Score: 3

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

Comments

General sanitation - satisfactory. The handwashing station stocked with hot/cold running water, soap, and paper towels. All coolers (walk in, upright, prep, display) < or = to 4 C. Freezer at - 20 C. Thermometers for cold units - available. Hot holding unit (rice & soup) at > 60 C. Ice-scoop is stored safely at the time of inspection. Two compartment sink used for manual dishwashing. Quat sanitizer available at 200 ppm. High temperature dishwasher achieved 73.4 C at the plate's level during the final rinse cycle. Surface sanitizers available in spray bottles at 200 ppm Quat solution. Dry storage area - satisfactory. Dry food items are stored in food grade containers with tight fitting lids, adequate wire racks. Traps are set and empty. (Note: Staff claimed that a pest control service company visited the premise once a month.) Single use gloves - available/in use. (Note: Observed that food handlers changing task without following proper hand-washing techniques. Make sure, staff who taking customer orders and use the touch-screen system wash hands prior putting on new gloves.) Washroom - clean; supplied with liquid soap and paper towels. Note: Please maintain temperature log (Temperature log was unavailable at the time of inspection). COVID-19 safety measures in place.