INSPECTION REPORT Health Protection ALUI-ATHTF8

PREMISES NAME The Chopped Leaf (Hwy 10)		Tel: Fax:
PREMISES ADDRESS 116 - 17433 Hwy 10 Surrey, BC V3S 2X6		INSPECTION DATE November 27, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jas Rai		NEXT INSPECTION DATE December 04, 2017
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on kitchen floors and back area (by the exterior kitchen door) require cleaning and organizing. Corrective Action(s): Ensure to continually clean these areas throughout day to prevent food debris accumulation Correct by: today Violation Score: 3

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

Comments

Soap, paper towels, hot/cold running water available at handsink -Walk in cooler at 3.1 deg C -Prep cooler (closest to dishwasher) : 2.7 deg C -Two other prep coolers (under counter facing customers) were <4 deg C *Note: Inserts in prep coolers had surface temperature of 6 deg C but internal temperature of 3-4 deg C (as determined with probe thermometer). Discussed with staff about ensuring that food in the top inserts are cycled through within 2 hours as their temperatures are often higher due to the constant opening/closing of the top. -Freezer at -22 deg C -Temperature logs are being maintained daily. Coolers are being checked 3x a day - good -Utensils (scoops, tongs, etc) were stored in ice water inside plastic container. Ice water was clear and free of food debris - good -3 compartment sink with quat sanitizer dispenser for 3rd compartment at 200 ppm at the nozzle -Quat spray sanitizer in spray bottle (pink solution) at 200 ppm Quats -High temperature dishwasher achieved 73.6 deg C on rinse cycle -No signs of pests at time of inspection *Ensure that FoodSafe certified staff are able to produce verification (card/certificate) that they have successfully completed the course. Follow-up to be conducted.