INSPECTION REPORT Health Protection JCHW-BKNUBS

PREMISES NAME Booster Juice #565		Tel: (778) 547-5747 Fax:
PREMISES ADDRESS 16555 Fraser Hwy Surrey, BC V4N 0E9		INSPECTION DATE January 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable/fruit press/cutter was found to have dried food debris from previous use. Corrective Action(s): Ensure all equipment is properly cleaned and after each use to prevent potential cross contamination of foods. Equipment may require additional presoaking in order to loosen old food debris. Cutter/press was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle labelled "Blue Stuff" had a pale orange solution and spray bottle of blue solution was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Pale orange solution was emptied and was filled with correct chemical solution at the time of inspection. Violation Score: 3

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

Comments

-Front sandwich cooler was at 4C. -Under counter coolers were at 3C and 2C. -Prep cooler was at 3C (top and bottom). -Yogurt stored on ice was at 4C. Yogurt ladle stored on ice. -Upright freezer units were less than -18C. -Ice cream freezer was at -11C. -Ice cream scoop held in hot well (greater than 60C). -Temperatures are checked and recorded 3 times per day (missing for a few days - at least one check carried out). -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizing solution tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff member observed carrying out good hand hygiene practices. -Quats sanitizer spray bottle labelled and tested at 200ppm. -Both juicing machines cleaned and sanitized every 4 hours. -Blender cups cleaned and sanitized after each use. -Ice machine clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Foods by the customer area protected in plastic wrap. -Scoops stored in a sanitary manner -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Staff member completed FoodSafe Level 1 on November 24, 2019 (certificate valid until November 24, 2024). -Please contact the inspector if you have any questions or concerns.