INSPECTION REPORT Health Protection AHEN-CEZU5R

PREMISES NAME Jugo Juice (Guildford)		Tel: (604) 498-5846 Fax:
PREMISES ADDRESS 1386 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjas Cheema		NEXT INSPECTION DATE June 03, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Right interior surface of the ice machine had buildup of debris present. Corrective Action(s): Drain the ice and clean and sanitize the ice machine in accordance with the manufacturer's specifications; Correct today. Ensure the ice machine is maintained in a clean condition. It was mentioned that the cleaning and sanitizing frequency for the interior surfaces of the ice machine is every 15 days according to Supervisor. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff member was observed taking two jugs that were directly immersed in 200 ppm Quaternary ammonium compounds sanitizer in the second compartment sink unit (that had not been air dried) and placing them near the smoothie prep. area upon a customer order. Corrective Action(s): District Environmental Health Officer explained this potential chemical cross-contamination concern to staff and Supervisor during the inspection. Staff returned the jugs to the second compartment sink unit and Supervisor provided separate jugs that had been previously dishwashed through the high temperature dishwasher to use in preparing the customer order. Do not reuse jugs upon immediately removing them from the QUATS sanitizer that have not undergone an air dry step yet to protect food from any potential chemical contamination. Ware-washing procedures described by shift supervisor included manually washing, rinsing, and sanitizing jugs and then placing them into the high temperature dishwasher and then allowing them to air dry prior to reuse. It was mentioned that the cleaning and sanitizing frequency for the jugs is at least every 4 hours between use and after final use as per the Supervisor. Jugs are rinsed with clean water after each use as per Supervisor. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Under-the-counter cooler for milk and the middle under-the-counter freezer lacked accurate thermometers at the time of inspection. Corrective Action(s): Ensure accurate thermometers are available inside the above-noted refrigeration and freezer unit to regularly monitor that they are maintained at or below 4 degrees C and at or below -18 degrees C respectively; Correct within 1 week. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Both staff were observed properly washing their hands at the handsinks between different activities and prior to preparing beverages. 2-compartment sink was supplied with hot and cold running water. 200 ppm QUATS sanitizer was measured in the second compartment sink unit and labelled spray bottle. High temperature dishwasher final rinse temperature was at 71.9 degrees C (71 degrees C or hotter) at the plate level. No signs of recent pest activity were evident at the time of inspection. Upright one-door produce cooler, two-door cooler, under-the-counter one-door cooler, and display cooler were at or below 4 degrees C. All three under-the-counter two-door freezer units and walk-in-freezer were at or below -18 degrees C. Light was covered in a shatterproof cover inside the walk-in-freezer. Fan covers appeared relatively clean. Food was covered inside the refrigeration and freezer units. In-use spatulas were stored inside ice water at the time of inspection. Staff member with valid FOODSAFE Level 1 training (issue date: October 31, 2020) was present on shift. Permit to operate was posted in a conspicuous location. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.