INSPECTION REPORT Health Protection RSHA-CMXP4V

PREMISES NAME I Salad		Tel: (778) 895-9900 Fax:
PREMISES ADDRESS 12 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE January 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Qun Yu		NEXT INSPECTION DATE 6 Months
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 No 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: Food items are being stored in opened, original metal containers. Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. Items are not to be stored under refrigeration units - condensation lines. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted. Temperature gauges are required to be kept securely fastened inside all refrigeration units. - Mechanical Dishwashing: High Temp: Ok. - Ensure all food contact implements are being cleaned and sanitized after use or on a timely manner. (ie: 3-4 hours) - Wiping cloth storage: Too many cloths noted. Limit the number of cloths being used. - Storage is ok. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. (chlorine) - Food Storage: Refer to Violation Notes. - Tapioca Pearls are perishable once cooked. Pearls are to be kept refrigerated. Small quantities are permitted to be held at room temperature for less than 2 hours. Monitoring is required to be conducted. - Sanitary Facilities: Acceptable. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Ensure facility is being kept clean and organized at all times. Clean surfaces below front display cooler/rolling cart. Defrost upright freezer. Facility is to be kept clean and organized at all times. (Ie: top of equipment, etc) All unused items/equipment are to be removed to free up space. An effort is to be made to keep all items stored off of floors. - Structurally: All surfaces are to be kept smooth, tight and in good repair! - Pest Control: Monitoring is required to be conducted on site. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. Copy of training certificates are to be kept on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic template on site. - High Level dusting discussed.