INSPECTION REPORT Health Protection JELR-BLKVGA

PREMISES NAME Jan's on the Beach		Tel: (604) 531-5444 Fax:
PREMISES ADDRESS 14989 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE February 7, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Janet Wait		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Corrective Action(s): Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JELR-BLAQZP of Jan-29-2020 Adequate handwashing stations not available for employees [s. 21(4)] Observation: The food storage/dishwashing room is also being used for food preparation. There is only one sink in this room which is a pot sink for rinsing dishes. Staff are using this sink to rinse produce and for hand washing. They are using the spray nozzle (which is not easy to use for hand washing) and drying hands with a cloth towel. The hand washing sink in the front area has paper towels but no hand soap and is used for hand washing. The second sink in this area has liquid soap and paper towels. Correction: Provide a hand washing sink in the dry storage room as it is being used for food preparation. Provide hot/cold water, liquid soap and paper towels in dispensers at the hand sink. Correct by March 1, 2020. In the meantime, prep food in the front area only and use a designated prep sink.

Comments

Follow up inspection: 1. The domestic cooler air temperature is at 4 C - good. The drawer prep cooler was adjusted and air/food is now at 6 C. Adjust again so that all potentially hazardous foods are kept at 4 C or colder. (Code 205). 2. Hand sinks in main front kitchen all have liquid soap and paper towels in dispensers. Staff have access to a hand washing sink. The back dry food storage kitchen - if it will be used for food preparation, an additional hand washing sink is required in accordance with other agency requirements. Call for follow up.