INSPECTION REPORT Health Protection JELR-BLAQZP

PREMISES NAME Jan's on the Beach		Tel: (604) 531-5444 Fax:
PREMISES ADDRESS 14989 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE January 29, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Janet Wait		NEXT INSPECTION DATE January 31, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Large drawer cooler - air temperature is at 10 C and food temperature is at 7.5 C. Small domestic cooler (server cooler) air temperature is at 6 C and food temperature is at 5.4C. Corrective Action(s): Potentially hazardous foods (cooked foods and dressing with raw eggs) that have been stored overnight in the drawer cooler were discarded during the inspection. Small domestic cooler thermostat was adjusted. Store all potentially hazardous foods at 4 C or colder. Violation Score: 15 401 - 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. Corrective Action(s): 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. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff used cloth towel to dry hands. Corrective Action(s): Use designated hand sink to wash hands and use single use paper towels to dry hands. 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

Operator is on site and has an updated Food Safe Level 1 certificate (expires 2024). Food safety plan - original plan and updated information is available. Review your food safety plan and update with corrective actions. Keep copy of plan on site. - For cooling, an ice wand is now available to quickly cool hot foods such as soups and sauces. - Sous vide - not on menu at this time. Advise Fraser Health if you are adding sous vide items. - Ground beef - food safety plan is to cook to 71 C. - Shellfish - check also with BCCDC shellfish safety information. No raw oysters on menu. - Eggs - see BCCDC information. Menu items with egg that is not cooked - BCCDC recommends to use pasteurized eggs. - Produce - some lettuce is ready-to-eat/pre-washed. Romaine lettuce, tomatoes, peppers, etc. are washed on site using running water. Designate which sink is the prep sink. Coolers - see above. Walk in cooler is at 4 C or colder. Hand washing - see above. Bar hand sink has liquid soap and paper towels. Hand sink by server cooler has liquid soap and paper towels in dispenser. Sanitation plan - cleaning schedule available and 4 step poster. - Wiping cloths - bleach was added to water during inspection. Do not mix dish soap and bleach. Steps: wash, rinse, sanitize (200ppm chlorine), air dry. Train staff. - Dishwasher has a 50ppm chlorine sanitizing rinse- good. - General cleaning is ok. - Pest control contract is monthly as per operator. No evidence of pests today.