INSPECTION REPORT Health Protection SDHI-CAVUZP

PREMISES NAME Chopped Leaf		Tel: (604) 560-5323 Fax:
PREMISES ADDRESS F102 - 15775 Croydon Dr Surrey, BC V3S 0C5		INSPECTION DATE January 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaswinder Rai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils observed submerged in room temperature water in a container next to the hand washing station at the front. Staff placed ice in the container during time of inspection. Corrective Action(s): Replace ice in all containers used to hold in-use utensils to ensure utensils are kept at 4'C or lower to prevent microbial growth and/or toxin production or replace in-use utensils every 2 hours (as per approved sanitation plan). Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site do not have FOODSAFE Level 1 or equivalent training in operator's absense. Staff stated that they are planning to take the training soon. Corrective Action(s): In the operator's absense, at least one person on-site must have FOODSAFE Level 1 training or equivalent at all times to ensure safe food handling procedures are in-use and the risk for foodborne illness is mitigated. Staff to email a copy of the training certification to the health inspector by the date listed below. To be corrected by: Feb 4, 2022 Violation Score: 1

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

Comments

Routine Inspection Conducted 1. Temperatures: - All coolers maintained at 4'C or lower - All freezers maintained at -19'C or lower - Hot-holding units measured at >60'C 2. Sanitation: - General sanitation of premises is okay during inspection. Recommended to clean more frequently behind and around prep stations. - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - Low-temperature dishwasher measured at 100 ppm chlorine residual with test strip - QUATS sanitizer pails with wiping cloths measured at 200 ppm QUATS concentration - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Chemicals are stored away from foods 4. Administration: - Operating permit visible at front service area Notes: - No signature taken due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.