INSPECTION REPORT Health Protection DSEA-APETVC

PREMISES NAME Jugo Juice (Lougheed Mall)		Tel: (604) 568 2007 Fax:
PREMISES ADDRESS 742K - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE July 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Satpreet GilléSatwinder Kaur		NEXT INSPECTION DATE July 21, 2017
INSPECTION TYPE Routine
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 Yes Sanitation Plan [s. 24] Yes Yes
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 (CORRECTED DURING INSPECTION): Container of turkey had been left out at room temperature. product measured 15.4 degrees C internal Corrective Action(s): product discarded. Ensure that all prep work is done within 2 hours and all potentially hazardous foods are stored <4C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Continuously used equipment not sanitized every 4 hours: Juicers, blenders, cutting boards, etc. Corrective Action(s): Ensure that all continuously used equipment is sanitized every 4 hours Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 2 issues; =high temperature dishwasher gauges broken, dishwasher measured 66 degrees C at dish surface =surface sanitizer bucket measured 0ppm QUATS at the time of inspection Corrective Action(s): Sanitizer was re-made. Do not use the dishwasher until it has been repaired and capable of properly sanitizing dishware. Use 2 compartment sink method as temporary solution. Staff must be checking dishwasher's rinse temperature to be 82 degrees C minimum Violation Score: 15

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

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =FOH undercounter (u/c) cooler (4C), storage room upright cooler (3C), and deli wrap cooler (4C) measured < 4 degrees C =Storage room upright freezers (-19C and -20C) and FOH u/c freezers (-10C, -10C, and -9C)) measured < -18 degrees C =2 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location notes: =new thermometer required in deli wrap cooler =cracks and pits observed in FOH flooring. must be repaired by Jan 01, 2018. =storage room light (one fluorescent bulb) burnt out. Replace bulb

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-APETVC
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: udi's gluten free chocolate chip cookies audited. product meets transfat restrictions
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