INSPECTION REPORT Health Protection ABAI-BB5QER

PREMISES NAME Active Body Express		Tel: (604) 418-3009 Fax:
PREMISES ADDRESS 101 - 4199 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE April 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Josephine Tortora		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hand wash station was fully equipped with soap, paper towel, hot and cold running water. **Note: Staff able to operate the hand sink with the kangen water device hooked up. Kangen water is used to rinse kale. Discussed: Do not use hand sink to rinse kale with kangen water. Staff appear to use a container to soak the kale in kangen water. Staff to obtain kangen water from the hand sink in a jug and transfer to the container used to soak the kale. Container of soaking kale to be stored over empty 3 compartment sink or on the counter but not over the hand sink. All coolers 4C or less (prep cooler, upright two door cooler...etc) Freezers - 12 (small) and - 19C (large two door) Premises makes smoothies and juices on site and sells premade meals. New supplier: Pret A Mon'ger Kitchen 1055 Dunsmuir St Vancouver (will be looked into) Good general sanitation.No obvious sign of pest activity noted at time of inspection Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Staff was in the process of changing sanitizer at time of inspection. Quat sanitizer dispenser has been changed. Concentrate dispensed from source then diluted with water. Quat sanitizer in sink and container with cloths submgered 200ppm. Test strips available. Manual ware washing procedures reviewed at time of inspection – no concerns. Ensure juicer on site is taken a part and fully cleaned/sanitized at least every 4 hours. All foods appeared protected (ie. covered, stored off the ground...etc) Foodsafe trained staff on duty.