INSPECTION REPORT Health Protection JELR-BLPR3K

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 February 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pauline Griffiths		NEXT INSPECTION DATE February 18, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pan of rice in back storage room was made yesterday - temperature of food is at 9C. Corrective Action(s): Hot foods, such as rice must be cooled quickly from 60 - 20 C in 2 hours or less and 20 C to 4 C in 4 hours or less. The rice has not met this criteria. Rice discarded during the inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Large mixing bowl requires cleaning. Corrective Action(s): Wash, rinse, sanitize and air dry the mixer before next use. Add this to your cleaning schedule. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry food storage shelves require cleaning (near flour). Floor in hard to reach areas requires cleaning. Corrective Action(s): Clean shelves and floor in hard to reach areas. Add this to your cleaning schedule. Violation Score: 3

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

Comments

Person on site (FH) - has Food Safe Level 1 (taken in 2019, expires in 2024) - good. Note that certificates expire after 5 years and must be renewed (see www.foodsafe.ca). Operator has to have a valid Food Safe certificate and if absent, at least one person per shift must have a valid Food Safe certificate. Food Safety Plan - Keep copy on site. Hot holding - food is at 60 - 65 C. Keep food above 60 C. See chart for corrective actions. Discard food if the food temperature falls below 60 C for more than 2 hours. Coolers - are at 4 C or colder. Monitor the prep/line cooler twice per day. Hand washing - sinks have hot/cold water, liquid soap and paper towels in dispensers. Sanitation plan/ cleaning schedule - keep copies on site. Add mixer (see above). For cutting boards and knives, if in continuous use, wash and sanitize every 4 hours. Dishwasher - Final hot water sanitizing rinse is >82 C (85 C) at the gauge and >71 C (72 C) measured inside of the machine - good. Spray bottle with chlorine sanitizer - 200ppm chlorine - good.