INSPECTION REPORT Health Protection TSTY-AFCV5F

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 November 3, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Harish Sachdev		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops (without handles) were stored in bulk products. Corrective Action(s): Remove all cups and other containers used as scoops from bulk goods by tomorrow. If scoops are to be left in food bins, use only purpose-designed scoops, and keep handles out of the food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Slight mildew growth observed in ice machine. Corrective Action(s): Clean and sanitize all machine internals by tomorrow (4th November 2016). Ensure machine is cleaned and sanitized on a regular basis. Violation Score: 3

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

Comments

*General sanitation satisfactory. *Small number of fruit flies observed near juice machine waste bin - ensure this area is cleaned regularly to remove any fruit fly attractants. If problem worsens, contact professional pest control for treatment. *Blender jugs and other utensils stored in clean condition. Full 3-compartment warewashing methods in use for dishware. *Breakdown and cleaning schedules for wheatgrass grinder and juicing machines satisfactory. *Quat sanitizer available at 200ppm in dish sink and cloth bucket. *Note: ensure trays of wheatgrass are kept properly separated from other food items - do not store them directly above buckets of other fruits and vegetables. *Hand sink equipped with warm water, liquid soap and paper towels. *All cooler and freezer temperatures satisfactory at time of inspection. *Dipper well in use for ice cream scoops. *Note: Food Safe certification for staff could not be checked during inspection. Ensure all staff members working alone have taken Food Safe Level 1 or an equivalent course.