INSPECTION REPORT Health Protection JELR-AB7R55

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 23, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Wait		NEXT INSPECTION DATE June 24, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Two door prep cooler across from deep fryer has an air temperature above 4 C (40 F) and the food temperature is also above 40 F. The walk-in cooler is also keeping food above 4 C. Seafood and raw meat are in a separate cooler at 4 C. Corrective Action(s): Potentially hazardous foods (dairy, meat, sauces, cooked vegetables, etc.) must be stored so that the food temperature is 4 C (40 F) or colder. Correct immediately. Follow your food safety plan as discussed. Provide an additional thermometer for the front area of the walk-in cooler. Keep twice daily temperature records for these coolers. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The walk-in cooler door (both sides) is becoming worn and difficult to clean. Corrective Action(s): Ensure that all surfaces are smooth, non-absorbent, and clean. Violation Score: 3

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

Comments

1.There is evidence of food preparation in the back food storage/dishwashing room. ****Owner to call regarding options for hand washing in this area. 2. Guidelines for pooled eggs were previously given. Review and follow guidelines. 3. Guidelines for sous vide cooking previously given. Keep temperature records. Ensure that you have food safety plans for all sous-vide items. 4. Shellfish tags are being kept for at least 3 months (mussels, clams) - good.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-AB7R55
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. Yes Time Spent: 0.25 hour Specific comments:
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