INSPECTION REPORT Health Protection JCHW-BG6T3H

PREMISES NAME Booster Juice #565		Tel: (778) 547-5747 Fax:
PREMISES ADDRESS 16555 Fraser Hwy Surrey, BC V4N 0E9		INSPECTION DATE September 19, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution in the green pail was at 50ppm. Corrective Action(s): Quats sanitizer at 200ppm is required for proper sanitizing of food contact surfaces. Sanitizer at 200ppm was filled into the red sanitizer pail at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dried and mouldy strawberries were found under the upright freezer unit. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential attraction of pests. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Green pail labelled detergent was used to store sanitizer. Corrective Action(s): Ensure all chemicals are in properly labelled containers to prevent accidental mixing or misuse of chemicals. Green pail was emptied and sanitizer at 200ppm was placed into the red sanitizer pail at the time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on-site did not have FoodSafe Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one person must have FoodSafe Level 1 or equivalent training. Violation Score: 1

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

Comments

-Both prep coolers were at or below 4C (top and bottom). -Under counter cooler units were at 4C. -Euro display cooler was at 4C. -Yogurt on ice was at 4C. -Freezer units were at -20C and -21C. -Ice cream chest freezer was at -12C. -Dipper well hot held at greater than 60C. -Accurate thermometers present in cold holding units. Temperatures are checked and recorded daily. Temperature records indicated a few days when temperatures exceeded critical limits. Ensure staff carry out the proper corrective actions when coolers are too warm. -Cleaning and sanitizing carried out in 3-compartment sink. Sink prepared with 200ppm Quats sanitizer. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Cutting boards sanitized after each use. -Blender containers cleaned and sanitized after each order. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -Foods properly stored off the ground and covered. -Foods by the front cash register properly protected from potential contamination. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.