INSPECTION REPORT Health Protection TCHN-CQ8TS5

PREMISES NAME Organic Warehouse - Juices & Smoothies		Tel: (604) 674-2642 Fax:
PREMISES ADDRESS 210 - 7093 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE March 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Inder Sidhu		NEXT INSPECTION DATE 2 Months
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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: **REPEAT** (Since Sept 2022) 2 door prep table measured ~10°C. Potentially hazardous foods (Non-dairy milk, peeled oranges) stored in prep table. **Corrected during inspection** Products moved toworking walk-in cooler Unit is not to be used for potentially hazardous foods until unit can maintain temperatures of 4°C or less. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 5

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: 2 door undercounter freezer and Chest freezer measured to be maintaining temperatures > 18°C. Frozen products soft to touch at time of inspection Corrective Action(s): Relocate products to working freezer. Adjust temperature / Service units so temperatures of -18°C can be maintained. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: 1. Food safety plan for in-house made cottage cheese has not been received. This document has been requested Sept 2022. 2. Food safety plan for repackaging of Kombucha has not been received. Corrective Action(s): Provide Food Safety Plan for above products. Progressive enforcement may result if this document is not recieved. Correct by: Immediately Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning is needed in the following areas: Range hood filter, stove top, deep fryer, under sinks. Corrective Action(s): All areas of facility is to be cleaned regularly. Develop and maintain a sanitation log to ensure all parts of the facility is cleaned. Correct by: cleaning: immediately; logs:Sept 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. **REPEAT** (Since Sept 2022) 2 door prep table maintaining temperatures of ~10°C. Ice build up observed on rear interior wall. 2. Build up of ice in freezer units 3. Leaking plubming of 2 comp sink. Corrective Action(s): 1. Discontinue use of unit for potentially hazardous foods. Defrost and sanitize unit. Unit is not to be used until it can maintain temperatures of 4°C or less. Correct by: immediately 2. Defrost, clean and sanitize units. Correct by: immediately 3. Contact plumbing to have unit serviced. Correct by: immediately Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Staff stated bottles are only washed with soap and water prior to use Corrective Action(s): Submit sanitation plans for bottles to be used at juicery and juice bar. Correct by: Immediately Violation Score: 1

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

Comments

Routine inspection conducted *Note* Cooking range no longer in use for store products. Food Safety Plan needs to be submitted for the following: Cottage Cheese Bottling Kombucha Bottling Juices Temperatures: 2 door prep table: 10.0°C see above infraction 2 door display cooler: 4.1°C 2 door undercounter freezer: -9.4°C Chest freezer (fruits): -11.9°C Juices stored on ice measured ~12.0°C on surface not in contact with ice. Manager stated products are used within 4 hours. Products should be labelled with manufacturing time to ensure products are sold or discarded within 4 hours. Sanitation: Hand wash stations equipped with hot/cold running water, liquid soap, paper towel, and garbage receptacle Bleach sanitizer observed at work station, measured 200ppm by end of inspection 2 compartment sink used for cleaning; cleaning to be done with bakery 3 comp sink as well. Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection