INSPECTION REPORT Health Protection JELR-BGASVT

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 September 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pauline Griffiths		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing sink in bar area does not have hot water. Other sinks (dishwashing and hand sink in main kitchen) do have hot water. Washroom hand sinks also only have cold water. Corrective Action(s): Provide hot water at the server/bar area hand sink. In the meantime, instruct all front bar area staff to wash their hands at the main kitchen hand sink. Provide hot water to washroom hand sinks. Do this by Oct 10/19 or sooner if possible. Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site today (alone) has Food Safe but it has expired. Reviewed food handling procedures - good. Head chef has updated Food Safe but is not here today. Corrective Action(s): At least one person per shift is to have a valid Food Safe certificate. If expired (>5 years old) update your Food Safe certificate. Violation Score: 1

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

Comments

Food Safe - see above. Keep food safety plan and sanitation plan/cleaning schedule on site for review if needed. Reviewed hot holding and reheating procedures (quickly reheat foods within 2 hours). If food temperature is below 60 C for more than 2 hours, discard food. Today, hot holding is above 60 C and reheating is to 74 C - good. Cooling - rice is being cooled on a shallow pan - good. Soups, stews and sauces that are hot and will be stored cold are being cooled rapidly in a cold ice water bath - good. Coolers (front bar cooler, back stand up cooler, 3 door stand up cooler, and line cooler) are all keeping food at 4 C or colder - good. Hand washing sink in main kitchen has hot /cold water and liquid soap and paper towels in a dispenser. Bar area hand sink - see above - correct by Oct 10/19. Chlorine sanitizer is in spray bottle for use on equipment and counters/food contact surfaces after they have been cleaned (wash, rinse, sanitize, and air dry). Commercial dishwasher has a final sanitizing rinse was 71 C measured inside of the machine (good) when the gauge read 88 C for the final rinse. Check this daily. Keep items in back storage room up off of the floor to make cleaning and pest monitoring easier.