INSPECTION REPORT Health Protection JELR-CXU2KW

PREMISES NAME I Salad		Tel: (778) 895-9900 Fax:
PREMISES ADDRESS 12 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE November 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Qun Yu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some food made fresh today was not pre-chilled before placing in the self serve display cooler. Food temperature for those items is above 4C/40F. Other items are kept at 4C. Corrective Action(s): Small amount of food that was not pre-chilled was discarded during inspection. Update your food safety plan. Pre-chill food to 4C and then place in cold display. Cooked tapioca pearls for bubble tea also need to be kept cold or used within 2-3 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: During operator's absence, one person is to have Food Safe training. Corrective Action(s): Staff working alone to have a valid Food Safe level 1 (or equivalent training) certificate. Violation Score: 1

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

Comments

Routine check. Coolers - prep cooler, pop cooler, walk in cooler, and underneath cold display cooler - are at 4C/40F or colder - good. Cold food self serve display - most food is at 4-5C. Some food that was not pre-chilled is above 4C/40F - see above. Food in self serve display - new food is brought out in clean pans. There is no mixing of older food with new food and food is discarded if not used. Consider covering food if possible. Bubble tea pearls - made fresh daily - see above. Hot holding broth is at 60C or hotter - good. Produce is washed in sanitized bowl and cleaned/sanitized sink. Ingredient information - discussed. Food storage - organized. Hand washing sink has hot/cold water, soap, and paper towels in dispenser. Staff on site today is scheduled to take a Food Safe training course this week. Keep copy of certificate on site when available. *When the operator is away, at least one person must have valid Food Safe (or equivalent) training certificate. Using chlorine at 100-200ppm to sanitize wiping cloths, sink, cutting board, etc. Commercial dishwasher has a final hot water sanitizing rinse (reached 82C + at the final rinse water gauge and 71C+ measured inside of the machine - good. Cleaning satisfactory. Freezer in other storage room (not checked today). Copy of this report to be emailed to operator.