INSPECTION REPORT Health Protection JELR-ATAUHK

PREMISES NAME P.G Jamaican Food Take Out		Tel: (778) 686-0262 Fax:
PREMISES ADDRESS 1387 Johnston Rd White Rock, BC V4B 3Z3		INSPECTION DATE November 20, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pauline Griffiths		NEXT INSPECTION DATE November 27, 2017
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 No Sanitation Plan [s. 24] Yes 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 (CORRECTED DURING INSPECTION): Air temperature of the large 3 door upright cooler is at 10C (50F). Food temperatures were colder but still above 4 C (40F). Mostly raw vegetables are stored in this cooler. Corrective Action(s): Discarded a small volume of potentially hazardous food stored in this cooler if temperature was close to 10C. Only use this cooler to store non-potentially hazardous foods (raw vegetables, items that are acidic, etc.) Do not store eggs, meat, poultry, cooked rice, cooked vegetables and other PHFs in this cooler unless it can keep them at 4 C /40F or colder. Violation Score: 5

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

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

Comments

Routine check: Large upright cooler - see above. Both prep coolers are at 4C / 40 F or colder. Hot holding on stove: soup, sauce, and one stew on stove are being held hot above 60C/140F. A second stew - food temperature below 140F (112F). Reheated during inspection to 74C. Keep above 60C. * If the food temperature falls below 60C /140F for less than 2 hours, reheat quickly to 74C/165F or hotter. * Bring food out in small volumes so that it does not get heated and cooled more than once. Patties hot holding is >60C - good. Hand washing station has liquid soap and paper towels. Chlorine bleach is used on wiping cloths and food contact surfaces. Commercial dishwasher: Final sanitizing rinse is 82C or hotter (gauge) and >71 C measured inside of the machine - good.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-ATAUHK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Partial Time Spent: 0.25 hour Specific comments: Corrected during inspection: Foremost margarine (>30%) and Parkay Margarine (25%) discarded during inspection. Hard margarine cannot exceed 5% transfat of the total fat. Reviewed the requirements regarding transfat again with operator. Other margarine: soft margarine, imperial margarine are in compliance. Butter is also used.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment