Booster Juice (Hope)
210 - 590 Old Hope Princeton Way, Hope · Restaurant
13 inspections
- Routine Inspection
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: In operator's absence, no staff on duty has Food Safe Level 1 or equivalent.
- No staff on-site had a valid FoodSafe Level 1 or equivalent during inspection.
- Corrective Action(s): Ensure at least one staff with valid FoodSafe Level 1 or equivalent is at site during hours of operation.
- To be corrected within 1 month.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Measured the prep cooler top and bottom, both measured at 7 to 10 deg C. This was measured with IR gun and probe thermometer. This was above the required 4 deg C or colder temperature. This places the potentially hazardous food items in the danger zone temperatures for pathogen growth (4 deg C to 60 deg C range is danger zone). This increases the risk for potential foodborne illness.
- Corrected During Inspection: Before the inspection the staff members were noted to be monitoring the prep cooler and had pull it out for examination and troubleshooting. At the time the staff was not able to lower the temperature. All potentially hazards food items were discard. The EHO verified that the items were discarded. NOTE: This facility does have additional available prep cooler space in another cooler and staff were now instructed to use this unit until the other unit has been repaired or replaced to working order and holding 4 deg C or colder temperatures. No immediate risk as the prep cooler will not be used. Staff will call service tech today for repair, EHO will follow up in 3 days.
- It was noted that there had been records of higher than 4 deg C temperatures on staff completed temperature logs. When temperatures are high staff must take immediate corrective actions (e.g. stop using unit, discard food, and call service tech). Manager and/or operator must be alerted and take corrective actions.
- Corrective Action(s):
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Prep Cooler used for sandwich items was not in working order, during inspection staff were observed and informed the EHO that this unit was being adjusted to lower temperatures and if not able to than service tech would be called in for repair or replacement of the unit. Unit was not lowering temperatures so all potentially hazardous food items were discarded from the unit and the unit was pulled from use until it can be repaired or replaced. Note that facility had another prep cooler that had available space and measured at colder than 4 deg C. This is the cooler the staff will use until the other unit has been repaired or replaced.
- Corrective Action:
- - Repair or replace this prep cooler unit so that it is in working order and maintaining cold holding temperatures of 4 deg C or cooler. Staff stated service tech will be contacted. Follow up in 3 days on the status of the working condition of the prep cooler.
- Corrective Action(s):
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): QUATS sanitizer solution in buckets and dispenser measuring at 100 ppm.
- Bleach available on site, EHO discussed with employee how to make a 100 ppm solution of chlorine bleach as sanitizer. Until QUATS sanitizer dispenser is serviced, continue making and using chlorine bleach sanitizer.
- Corrective Action(s): Service the QUATS sanitizer dispenser so that the concentration of the QUATS solution is at 200 ppm.
- Date to be corrected by: As soon as possible
- Violation Score: 15
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Employee working during the inspection does not have FOODSAFE Level 1 training
- Corrective Action(s): Ensure that all employees working on shift has FOODSAFE Level 1
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Hand sink faucet is not working. However there is secondary hand washing station at the back.
- Corrective Action(s): Repair faucet and maintain in good working condition.
- Date to be corrected by: Next routine inspection
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Hand washing faucet in front has not been repaired and is still not functional. See privious health inspection report. This is a reapeated violation and may warrant further enforcement actions against your operation.
- Corrective Action(s): Repair faucet on the hand washing station in front.
- Continiue using hand washing in the back. Remove lids from behind the faucet.
- Date to be corrected by: a week
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Hand washing faucet in front noted broken. This sink must be available for staff to wash hands before preparing food. However, there is alternative HW sink beside 3-comp warewash sink. Staff observed washing hand in the back.
- Corrective Action(s): Repair the faucet in hand washing station in front. Ensure hot and cold running water provided. \\\
- Date to be corrected by: One week
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the tall fridge are above 4C.
- > 4 milk jugs
- > 2 bags of spinach
- > 1 bag of yogurt
- Corrective Action(s): Relocate above mentioned items into a working cooler.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Tall fridge by exit door is unable to maintain an air temperature of 4C or colder, fluctuating significantly between 4C and 6C with some stored items having a surface temperature of 7C. Currently stored in this cooler are whole fruits/veg, perishable prepackaged vegetables and dairy.
- Temperature logs from the start of this month show the fluctuating temperatures above 4C, with temperatures reaching 6.6C on February 7.
- Corrective Action(s): Relocate all potentially hazardous foods (dairy and prepackaged vegetables that are perishable) to a working prep cooler. Have it serviced by a technician to ensure it is in good working order.
- Do not store potentially hazardous foods in this cooler until a follow-up inspection has been conducted.
- Date to be corrected by: February 12, 2024.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Ice machine was observed to have a build-up of grime and knives on magnetic strip had food debris.
- Corrective Action(s): Empty, clean, and sanitize the ice machine, as per sanitation plan. Also, clean and sanitize the magnetic strip of knives. To be corrected by 21-Jul-2023.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Items were observed unprotected from contamination (open prep-cooler & cross-contamination between items).
- Corrective Action(s): Ensure all items are covered and food products are stored 6 inches above the ground. To be corrected by 21-Jul-2023.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris was observed beind the prep-cooler and along the walls behind equipment.
- Corrective Action(s): Clean and sanitize the premesis as per your sanitation plan. To be corrected by 21-Jul-2023.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General cleaning is required underneath equipment. In particular, food debris noted under the prep cooler with insert.
- Corrective Action(s): Clean and sanitize the premises as per your sanitation plan.
- Date to be corrected by: 1 week.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): QUATs dispenser and bucket measured to have 0ppm QUATs. Informed operator to repalce QUATs bucket and ensure that sanitizer concentration is at least 200ppm or as per manufacturer's instructions. Operator to clean and sanitize utensils and food contact surface with proper concentration of sanitizer
- Corrective Action(s):
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation (CORRECTED DURING INSPECTION): QUATs dispenser line not dispensing any concentartion of QUATs. Operator willingly and was able to fix QUAT dispenser line. Test strip was used to measure concentration which was at 200ppm
- Corrective Action(s):
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]