INSPECTION REPORT Health Protection DSEA-BJXVMA

PREMISES NAME The Chopped Leaf (New Westminster)		Tel: (604) 533-4575 Fax:
PREMISES ADDRESS 531 6th St New Westminster, BC V3L 3B9		INSPECTION DATE December 17, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kirpal Cumo / Harpreet Cumo		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 2 containers of continuously used utensils on site (beside the rice warmer and beside the turbo chef oven). Both containers were filled with water (no ice) Corrective Action(s): ensure that continuously used utensils are kept on ice/water mixture. replenish as necessary. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: under the counter along the wall of the food prep area, the wall mounted water filter and electrical box had droppings on top Corrective Action(s): Remove the droppings and sanitize area. Droppings seem to be old, as there is no other evidence of an active infestation Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in cooler does not have a working thermometer inside. dial type thermometer was cracked and read -2C (ambient temperature measured to be approximately 3C) Corrective Action(s): replace the thermometer Violation Score:

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

Comments

BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), salad cooler (3C), sandwich cooler (4C), and dressing cooler (3C) measured < 4 degrees C. Upright freezer measured -20 degrees C =Soup hot holding (72C-74C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 74.9C at the dish surface (minimum 71 C required for proper sanitizing) =Sanitizer solution approximately 200 ppm QUATS in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =Ice machine and push slicer was maintained in a sanitary manner =FOODSAFE level 1 certified staff on site. certificate verified to be valid =Staff hygiene satisfactory at the time of inspection; permit posted in a conspicuous location reminder to operator that staff must wash hands with soap and warm water between glove use