INSPECTION REPORT Health Protection KSTE-BAUSFC

PREMISES NAME Booster Juice (Port Moody)		Tel: (778) 355-7300 Fax:
PREMISES ADDRESS 5 - 400 Capilano Rd Port Moody, BC V3H 0E1		INSPECTION DATE April 2, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Darren Hill		NEXT INSPECTION DATE April 04, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has a build-up of debris and biofilm inside. Ice scoop is left sitting in the ice. These are ares of contamination to the ice. Repeat violation. **Correct by: IMMEDIATELY** Corrective Action(s): Clean and sanitize the ice machine thoroughly: 1. Turn off the machine 2. Discard all of the ice 3. Clean with warm soapy water 4. Rinse 5. Sanitize with quats 6. Air dry. Replace plastic scoop with a metal one as metal is more durable and will not chip into ice. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust and debris observed underneath all coolers. **Correct by: TODAY** Corrective Action(s): Floors must be swept and mopped daily to maintain sanitation as required. Violation Score: 3

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

Comments

General Comments *Note: Sorbet deep freezer not in-use during inspection. Receiving repairs today. Dipper well works but not turned on. All (other) coolers operating at </=4 C; freezers at </= -18C; no hot-holding Yogurt at 4C 3-compartment sink had >200 ppm quats. Please use QUATS test strips to check the concentration of quats to ensure it is 200 ppm. Too little = not sanitizing. Too much = chemical contamination. Handsink equipped with hot and cold running water, liquid soap and paper towel No signs of pests observed Discussed with staff present: Sanitizer must be used on all food contact surfaces in between food prep and at MINIMUM every 4 hours. Use the red sanitizer bucket and fill it up with quats. Soak cloths inside bucket when cloths are not being using to wipe a surface. Change solution at least every 2 hours to maintain the concentration **A follow-up inspection will occur on THURSDAY, April 4, 2019**