The Chopped Leaf
510-4400 32 St Vernon BC V1T 9G8 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain from your chemical supplier under contract, QT 40 test strips for the multi-quat, which provide a more accurate reading than QT10 (for regular quat).
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The replacement thermometer is broken in the walk-in cooler. Order extra NSF (National Sanitation Foundation) thermometers for replacements when required.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A Vegetable Cutter extra blade blocks to be ordered and available for replacement, as the block is missing a blade again. Ensure the replacement blocks are durable. F2.5D Sanitizer chemical not labelled for spray bottles and pail of sanitizer. Only use the King Quat II dispenser to ensure other 'cleaners' are not mistaken for Quat disinfectant.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Water containing cut cantaloupe and lemon was measured at a temperature of 22°C. Due to the high alkalinity, cantaloupe is a potentially hazardous food and needs to be stored and displayed at a temperature of 4°C at all times. Corrective Action: Discard the product. Ensure that temperature checks are being performed on any future product to confirm that it is being stored and displayed at 4°C at all times. Note: All types of cut melons (cantaloupe, honeydew, and watermelon) are potentially hazardous foods and must be stored and displayed at 4°C at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: In-use utensils stored in visibly soiled water and not fully submerged. Corrective Action: Sanitize equipment and refill containers with ice and fully submerge utensils or store utensils in empty containers with no water, and ensure they are cleaned and sanitized every 4-hours.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: No thermometer located in the walk-in cooler. Corrective Action: Obtain an NSF (National Sanitation Foundation) approved thermometer and place it in the walk-in cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Upon arrival, the handwashing station was not accessible. There was a large amount of dirty dishes piled up underneath the paper towel dispenser, which may result in cross contamination. Corrective Action: Place dirty dishes in a spot that doesn't block access to the handwashing station.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?