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Chopped Leaf

F102 - 15775 Croydon Dr, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chopped Leaf has been inspected 24 times by Fraser Health Authority since January 23, 2018. The most recent inspection, on June 25, 2026, recorded 1 infraction.

5 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 15 times across 15 separate inspections, most recently on June 25, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 6 separate inspections, most recently on June 16, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on April 19, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 2, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 31, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

24 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bucket of quats sanitizer was measured at 0 ppm in concentration.
      • Corrective Action(s): Staff discarded and refilled the bucket with 200 ppm quats sanitizer.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two inserts of cooked chicken were stored under room temperature and measured with food temperature of 16C.
      • Corrective Action(s): Do not stored potentially hazardous food at 4C or above. Aforementioned chicken was moved back into the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The dishwasher was being run without sanitizer or degreaser bottles. Staff stated the dishwasher had a leak issue and utensils were being manually washed then ran through the dishwasher. However, manual washing was not set up at the 3 compartment sink.
      • Corrective Action(s): Instructed staff to set up the manual dishwashing with 200 ppm quats sanitizer. All utenils and equipment must be submerged in sanitizer manually.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Staff connected chlorine sanitizer bottle to the dishwasher and no concentration of chlorine was measured.
      • Corrective Action(s): Service / repair the dishwasher to ensure 50-200 ppm chlorine sanitizer can be measured at the plate level. Correct by: Jun 18, 2026.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front service area hand washing station did not have any liquid soap available.
      • Corrective Action(s): Staff installed a new liquid soap bag into the soap dispenser. Ensure liquid hand soap is always available at the hand washing station.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mildew observed at the back inside the ice machine.
      • Corrective Action(s): Clean and sanitize the ice machine. Ensure to properly clean and sanitize hard to reach areas.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1)In use utensils stored in insert containers with insufficient ice, or melted ice.
      • 2)Can opener with debris at the puncture point
      • Corrective Action(s): 1)Follow procedures for in-use utensils according to your sanitation plan.
      • 2)Do not use can opener until it is cleaned and sanitized. Move item to the 3 compartment sink.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs indicate several readings between 131-140F for the hot holding units
      • Corrective Action(s): Review food safety parameters with staff. Ensure updated food safety plan is on site for review incase staff need to refer to safe procedures. Staff have a right to have access to safe procedures that is current and accurate.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Green cutting board is flaking off around the edges
      • Corrective Action(s): Staff moved green cutting board to the back to exclude it from being used.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One Quats sanitizer pail at the front preparation area was empty at the time of inspection. This was the only sanitizer pail available at the front area.
      • Corrective Action(s): Staff filled the pail with 200 ppm Quats sanitizer. Clean and sanitize food contact surfaces at the front preparation areas.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on the floor at the front preparation area.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine was broken and not in use at the time of inspection.
      • Corrective Action(s): Fix the ice machine to ensure it is working properly. Ensure ice machine is cleaned and sanitized before using it again. Correct by : June 14, 2024.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One tray of cooked rice stored in the hot holding unit measured with an internal temperature of 39C.
      • Corrective Action(s): Discard the aforementioned tray of rice. Hot potentially hazardous food must be kept at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not dispense any concentration of chlorine sanitize at the plate level.
      • Corrective Action(s): Set up the manual dishwashing at the 3 compartment sink. Clean and sanitize all plates and utensils again manually.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher unable to dispense any concentration of bleach sanitizer at the plate level. It was observed the sanitizer line was empty and not able to draw any solutions into the machine.
      • Corrective Action(s): Service / fix the low temperature dishwasher to ensure 50-100 ppm chlorine sanitizer is dispensed at plate level. Correct by: Jan 20, 2024.
      • Violation Score: 3
      • 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 FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Send one staff to take FOODSAFE Level 1 course or equivalent. Correct by: Feb 19, 2024.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Lettuce in cardboard box was stored on top of the garbage can.
      • Corrective Action(s): Do not store any food on top of the garbage can. Staff moved the lettuce to the stainless steel prep table and discarded the cardboard box.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Lettuse in containers in walk-in freezer observed stacked on top of each other covered with paper towel instead of plastic food grade cover. Staff removed all paper towel from the food during inspection and replaced it with the hard plastic container covers.
      • Corrective Action(s): Ensure lettuse is prepared, dried and stored as per food safety plan in a manner to prevent potential physical, chemical and biological contamination. Store lettuse covered with hard plastic cover and at 4'C or lower at all times. Do not use paper towel to cover the lettuse in the cooler as it may potentially physically contaminate the lettuse.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked noodles in water observed stored at room temperature. Noodles were probed at 25'C. Staff stated that the noodles were cooked less than 2 hours ago. Noodles were strained and stored immediately in the walk in cooler.
      • Corrective Action(s): Ensure all potentially hazardous foods are cooled from 60'C to 20'C within 2 hours and then from 20'C to 4'C within 4 hours to prevent microbial growth and toxin production. Monitor internal temperatures by using a probe thermometer. Ensure cooked foods are cooled quickly by mixing frequently or transferring the foods into shallow containers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. QUATS sanitizer pail at front service area measured at 0-100 ppm QUATS concentration with test strip. Staff changed QUATS solution during time of inspection which measured at 200 ppm QUATS concentration.
      • 2. Chemical dishwasher is not able to dispense at least 50 ppm chlorine concentration to adequately sanitize dishes, utensils and equipment. 3-compartment sink is available on site with signage and directions on use.
      • Corrective Action(s):
      • 1. Ensure QUATS sanitizer pails are changed more frequently (as per approved sanitation plan) to ensure the sanitizer is at least 200 ppm QUATS concentration to adequately sanitize food contact surfaces throughout the day. Check sanitizer strength frequently (as per approved sanitation plan) to verify sanitizer strength.
      • 2. 3-compartment sink with drain plugs is available on site for manual warewashing. Ensure all equipment, utensils and dishes are cleaning and sanitized using the 3-compartment sink manual warewashing method and 200 ppm QUATS solution until the dishwasher is verified to be working by the health inspector.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher measured at 0 ppm chlorine concentration with test strip after multiple runs. Staff checked the sanitizer strength with available test strips which also measured at 0 ppm.
      • Corrective Action(s): Repair dishwasher to ensure it is able to dispense at least 50 ppm chlorine concentration to adequately sanitize dishes. Check dishwasher sanitizer strength at least once per day to ensure dishes are cleaned and sanitized properly.
      • To be corrected bby: May 4, 2022
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils observed submerged in room temperature water in a container next to the hand washing station at the front. Staff placed ice in the container during time of inspection.
      • Corrective Action(s): Replace ice in all containers used to hold in-use utensils to ensure utensils are kept at 4'C or lower to prevent microbial growth and/or toxin production or replace in-use utensils every 2 hours (as per approved sanitation plan).
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site do not have FOODSAFE Level 1 or equivalent training in operator's absense. Staff stated that they are planning to take the training soon.
      • Corrective Action(s): In the operator's absense, at least one person on-site must have FOODSAFE Level 1 training or equivalent at all times to ensure safe food handling procedures are in-use and the risk for foodborne illness is mitigated. Staff to email a copy of the training certification to the health inspector by the date listed below.
      • To be corrected by: Feb 4, 2022
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: White bucket containing sanitizer solution and wiping cloths was measured at a concentration of 50 ppm or less quats. Solution appeared soiled.
      • Corrective Action(s): Bucket was emptied and refilled at dispenser; tested at 200 ppm quats. In addition to changing sanitizing solution, reminder to change out wiping cloths as well as needed. Repeat violation discussed with owner at time of inspection.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets contained quats sanitizer at a concentration of 50 ppm.
      • Corrective Action(s): Sanitizer buckets were emptied and refilled with a sanitizer solution that was measured at 200 ppm quats. Ensure sanitizer solution is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats or as per manufacturer's specifications).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. In-use utensils (spatula, knives) observed to be stored in sanitizer bucket containing 50 ppm quats.
      • 2. Some food items observed in close proximity to hand sinks.
      • Corrective Action(s): 1. Above-noted utensils placed into dishwashing area to be washed, rinsed, and sanitized in dishwasher. Ensure in-use utensils are never stored in sanitizing solution as sanitizer may potentially contaminate food items. Some appropriate methods for storing in-use utensils include storing in ice / ice-water at 4 degrees C or less, or storing clean and sanitized utensils in a clean, dry container and changing out every four hours or sooner. Note: In use tongs observed to be stored in ice at time of inspection. *CORRECTED*
      • 2. Food removed from areas adjacent to hand sink. Provide appropriate splash guards on both sides of each hand sink that are high enough to limit splashing onto nearby surfaces and that do not impede hand washing. Surfaces to be smooth (including no sharp edges), non-porous, suitable for the intended purpose, and easy to clean. Date to be corrected by: August 20, 2021.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surface finish on lower shelf of prep sink table is peeling and damaged.
      • Corrective Action(s): Damaged and peeling finish does not allow for proper cleaning and sanitizing of this area. Ensure lower shelf is refinished to provide a surface that is smooth, non-porous, easy-to clean, and suitable for the intended purpose. Date to be corrected by: August 20, 2021.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small tray of roasted chicken breast measured with an internal food temperature of 45C in the hot holding unit. Operator stated the chicken was cooked 10 mintues ago.
      • Corrective Action(s): Reheat the chicken to 74C then hot hold at 60C or above. Alternatively, discard the chicken.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Trays of chopped lettuce were stored inside the walk-in cooler without cover. Trays were laying on top of each other with paper towels in between.
      • Corrective Action(s): Cover all chopped lettuce with a food grade physical cover. Do not lay trays on top of each other without a proper cover.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): hot holding unit measured with an ambient air temperature of 45C. The temperature setting is set at 71C.
      • Corrective Action(s): After staff setting the temperature to 79.4C (175F), the ambient air temperature measured at 68C. Ensure when hot holding food, the setting is kept at 175F.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler #2 (dressing) had an ambient temperature of 15 (lowest temperature achieved). Internal food temperatures were measured at 14 to 16 degrees C, with the exception of portioned, cooked chicken (7 degrees C).
      • Corrective Action(s): Potentially hazardous items discarded. It was stated that cooked chicken was placed in cooler 20 minutes ago--cooked chicken moved to another cooler at 4 degrees C or less. Do not store potentially hazardous items in this cooler until it is capable of maintaining foods at 4 degrees C or less. Follow up inspection to be conducted.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets of sanitizer measured at 50 ppm or less quats, and one spray bottle of sanitizer measured at 50 to 100 ppm quats.
      • Corrective Action(s): Containers were emptied and refilled at the chemical dispenser. Quats measured at 200 ppm. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats or higher according to manufacturer's specifications). Change as often as necessary to maintain these concentrations--more frequent sanitizer changes are needed. Verifiy concentration with quats test strips that are within expiry.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing station lacked paper towels at time of inspection.
      • Corrective Action(s): Paper towels provided for dispenser. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Vegetable chopper / pounder has damaged blades. Loose or damaged blades present a potential physical contamination / injury risk. It was stated that this chopper is not in use due to the damaged / missing blades.
      • 2. Preparation cooler #2 (dressing) unable to maintain food at 4 degrees C or less.
      • Corrective Action(s): 1. Above-noted equipment was set aside in the office at the time of inspection. It was stated that by management that vegetables are being chopped manually at this time. Ensure a chopper / pounder that is in good working order is available on site. Date to be corrected by: December 6, 2019.
      • 2. Ensure preparation cooler is capable of maintaining foods at 4 degrees C or less. Date to be corrected by: November 29, 2019.
      • Violation Score: 9
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable debris observed on vegetable chopper located on lower storage shelf in prep area.
      • Corrective Action(s): Vegetable chopper placed into dishwashing area at time of inspection to be washed and sanitized. Ensure that all equipment/utensils/food contact surfaces are properly washed, rinsed, and sanitized after use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer located in sanitizing pail was measured at almost no detectable quats. Sanitizer appeared cloudy.
      • Corrective Action(s): Sanitizer pail was emptied, refilled at the dispenser, then re-tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Change santizer solution as often as needed to maintain these concentrations and verify with test strips.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris observed within door seals of coolers.
      • 2. Small amount of food debris/spills observed on bottom interior of sandwich preparation cooler and on ceiling of walk in cooler surrounding and on the surface of the fan cover.
      • 3. Food debris/spills observed on left exterior surface of ice machine.
      • Corrective Action(s): Ensure the above-noted areas are properly cleaned. Food debris accumulation over time may attract pest activity (e.g. flies).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty at the time of inspection hold a certificate for the successful completion of FOODSAFE Level 1 (or equivalent).
      • Note: It was stated that two staff members are schuduled to complete the FOODSAFE course within the next month.
      • Corrective Action(s): Ensure that at all times in the operator's absence, at least one staff member on duty has FOODSAFE Level 1 or equivalent. Date to be corrected by: May 28, 2019.
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The following was observed:
      • 1. No detergent was observed in the detergent bottle and supply line for the dishwasher. Dishes/utensils were being run through the dishwasher during this time.
      • 2. One bucket of quaternary ammonium compound (quats) sanitizer with wiping cloths was measured at a concentration of approximately 100 ppm quats.
      • Corrective Action(s): 1. A new detergent bottle was provided for the dishwasher and the detergent was primed to allow detergent to run through the detergent line. Ensure that dishes/utensils are re-washed and sanitized. Utensils/equipment/food contact surfaces must be properly washed to remove food debris and/or oils to allow for effective sanitizing.
      • 2. Sanitizer bucket was refilled with sanitizer and tested at 200 ppm quats. Ensure that sanitizer is changed as often as needed to maintain concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Test strips that are within expiry are available for testing sanitizer concentrations.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Freezer thermometer is not functional (internal tube of indicator fluid has separated from thermometer scale).
      • Corrective Action(s): Ensure a thermometer accurate to 1 degree C is provided for the freezer. Date to be corrected by: December 24, 2018.
      • Violation Score: 1
  22. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of quats sanitizer was measured at almost no detectable quats (less than 100 ppm). Solution appeared soiled. *Repeat violation*
      • Corrective Action(s): Quats sanitizer solution was changed and re-tested at 200 ppm quats. Ensure that quats sanitizer is maintained at 200 ppm for effective sanitizing of food contact surfaces. Change solution more frequently or as needed to maintain these concentrations. Test strips are available on site.
      • Violation Score: 15
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer stored in bucket was measured at 50 ppm.
      • Corrective Action(s): Quats sanitizer was changed and measured at 200 ppm. Ensure that sanitizer is changed at a frequency required to maintain effective sanitizing concentrations (200 ppm quats)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel was not available at dispenser at front hand washing sink (paper towels jammed).
      • Corrective Action(s): Paper towel was placed near hand washing sink at time of inspection. Ensure that hand washing stations are properly stocked and accessible at all times to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Avocados and tortillas stored adjacent to hand washing stations and underneath paper towel dispensers.
      • 2. One scoop handle was observed to be in contact with the food product in the back preparation cooler.
      • Corrective Action(s): Avocados and tortillas removed from noted areas. Ensure that food items are not stored here as they may become potentially contaminated from splashing water.
      • Scoop removed from product. Ensure that scoops are stored in a manner that prevents contamination of food (e.g. with handle outside of food product).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Paper towel dispenser at front hand washing station is not functional.
      • 2. One hand sink in the washrooms is lacking warm water.
      • Corrective Action(s): Ensure that a functional paper towel dispenser is available at the front hand washing station. Ensure that warm running water is provided at the washroom hand sink (right side). Note: This hand sink does not substitute hand sinks in service/kitchen area, which are properly equipped. Staff are required to wash hands at service/kitchen area hand washing stations. Date to be corrected by: June 22, 2018.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer is available for beverage cooler.
      • Corrective Action(s): Ensure that a thermometer accurate to 1 degree C is available for this unit. Date to be corrected by: June 22, 2018.
      • Violation Score: 1
  24. Routine Inspection

    0 infractions

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