INSPECTION REPORT Health Protection DSEA-ABDTVS

PREMISES NAME Jugo Juice 134C		Tel: (604) 438-3336 Fax: (604) 608-3556
PREMISES ADDRESS 2245 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE June 29, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Lin		NEXT INSPECTION DATE July 07, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT OBSERVATION: blenders are rinsed after every smoothie but only sanitized at the end of each day. Corrective Action(s): This issue was noted in a previous report (July 09, 2015). Obtain a timer and ensure that all continuously used food equipment is washed, rinsed, and sanitized every 4 hours. Similar future infractions may result in the issuance of tickets and/or orders. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed washing hands without the use of liquid soap. Corrective Action(s): Discussed handwashing requirements with staff. Hands must always be washed using liquid soap and warm water, then dried with paper towels Violation Score: 5

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted in a conspicuous location; staff could not locate health permit Corrective Action(s): Locate the health permit issued by Fraser Health Authority and ensure that it is posted in a conspicuous location in plain view of the public. If unable to locate permit, contact health department at 604-918-7677 and request reprint; reprint cost of $35 applies. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the premises is poor. Areas with notable food debris build up include; -floors (particularly around cash register, underneath corner counters, and underneath/behind cooler units -shelving above the ice bath for fruit/vegetables -cupboard above juicing station -walls and floors throughout the premises Corrective Action(s): Conduct a deep and thorough cleaning of the facilities. This must be conducted on a more frequent basis. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: knife block on site in the prep corner area. Corrective Action(s): knife blocks cannot be easily cleaned. remove the knife block and replace with a magnetic knife holder or container for knives that are easy to clean and appropriate for food equipment. due: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large 15L plastic tubs are stained and in poor repair. High temperature dishwasher was leaking water onto the FOH floor. Corrective Action(s): Replace the stained and worn down plastic tubs. Repair the dishwasher to prevent water leaks Violation Score: 3

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

Comments

=FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =undercounter (u/c) cooler (4C), display cooler (3C), and upright cooler (4C) measured < 4 degrees C =FOH upright freezer (-18C), u/c freezers (grill -18C, juice -19C, and prep corner -18C), and BOH upright freezer (-18C) measured < -18C. =High temperature dishwasher had a final rinse temperature of 80.0 C at the dish surface (minimum 71 C required for proper sanitizing) =2 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Spray bottles of sanitizer solution at 200 ppm QUATS =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine (buckets) =some droppings found in far corner of the FOH (closest to neighbouring QOOLA). Likely old droppings; remove droppings and clean area. =Ice machine was maintained in a sanitary manner =Staff FOODSAFE certification not available on site Note: Broken equipment (2 large juicers, a panini press, cash drawer for register, and several blending units) stored in the back of house (BOH). Remove all broken and unused equipment immediately. Better organization required in the BOH since clutter and space are notable problems. Outstanding permit fee letter delivered at the time of inspection. Operator has 10 working days to pay outstanding permit fee.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ABDTVS
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: ancho chipotle sauce, baja chipotle sauce audited for transfat compliance. Products do not contain hyrdrogenated fats
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