INSPECTION REPORT Health Protection JMAA-BLNVHD

PREMISES NAME The Chopped Leaf		Tel: (604) 574-0024 Fax:
PREMISES ADDRESS 100 - 15161 Hwy 10 Surrey, BC V3S 9AJ		INSPECTION DATE February 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sheila MacDonald		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Light accumulation of mildew noted along the interior lip of the ice machine where ice is dispensed, including the plastic cover plate at the front. Corrective Action(s): Empty out the ice machine and clean/sanitize according to the manufacturer's directions. Run one batch of ice after cleaning and sanitizing and empty it out before using the ice machine. Correct by: End of day today Violation Score: 3

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

Comments

Routine inspection conducted. Premise is well maintained and operated. The following observations were made: 1. Temperatures - Prep coolers (x3) measures at 2-3C (both top and bottom compartments) - Beverage cooler at 4C - Walk-in cooler at 4C - Stand-up stainless steel freezer at -18C - Hot-holding units (rice cookers, soup hot-holders) maintained at 60C or greater - Temperature logs are electronically maintained and were available for review at time of inspection 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Employees observed properly handwashing at time of inspection - Food preparation sink in good sanitary condition and is designated for food handling only - QUATS sanitizer measures at 200 ppm - High-temperature dishwasher sanitizes at a final rinse temperature of 73C at the plate (Minimum: 71C at the plate). *Reminder that staff should check that the gauge for the final rinse cycle should reach 180F before using* - 2-compartment sink present with QUATS dispenser - dispenser releases QUATS at 200 ppm. Test strips available for use - Restroom hand sinks were adequately stocked and were in good sanitary condition 3. Storage Practices - Food protected from contamination when not in use. Toppings inside designated plastic containers with appropriate lids - Tongs for preparing bowls and wraps are stored on ice and routinely changed out - Chemicals stored separately from food products - Food products are elevated at least 6" off the floor - Shelving is well maintained in good sanitary condition 4. Pests - No evidence of recent, visible pest activity noted at time of inspection 5. Administrative - Permit is posted in customer area and is up-to-date - Operator on-site has valid FoodSafe 1 (Expiry: June 2021)