INSPECTION REPORT Health Protection JELR-BCUT7P

PREMISES NAME Jan's on the Beach		Tel: (604) 531-5444 Fax:
PREMISES ADDRESS 14989 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE June 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Wait		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Batter and blanched fries are to be held at room temperature for a maximum of 2 hours. Corrective Action(s): Include time tracking for these items on your written food safety plan. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease and dirt accumulation under the cooking equipment (deep fryer). Corrective Action(s): Clean floor regularly. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Corrective Action(s): Add more frequent cleaning and sanitizing of the pop gun hose (as it comes into contact with ice) and the ceiling of the ice machine to your written cleaning schedule. Violation Score: 1

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

Comments

Coolers (walk in, line coolers, domestic server cooler, coolers in bar area) are keeping food at 4 C or colder. Small bar cooler used to store produce only is at 6 C. Produce is either pre-washed or is washed (eg romaine, cucumbers, melons, etc.) in house at prep sink using cold running water. Hot holding - soup today is at 63 C. It is now being cooled using an ice water bath in the prep cooler. Hand washing - liquid soap and paper towels/single use towels are provided at main kitchen hand sink, bar area, and in washrooms. Food safety plan and sanitation plan - kept on site. Operator has updated Food Safe certificate. Previously discussed - menu items that involve raw eggs - recommend using liquid pasteurized eggs. Dishwashing - 50ppm chlorine detected using test strip after final rinse. Wiping cloths are being stored in a sanitizing solution of 200ppm - good. Pest control contract is in place. *** Keep back door closed.*** Surfaces are to be impervious to moisture and easy to clean. Watch wall in dishwasher area and walk in cooler and repair as needed.