INSPECTION REPORT Health Protection LKIM-BMJMQQ

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE March 9, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE March 10, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 28

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glasswasher not achieving final sanitizing rinse of greater than or equal to 50ppm chlorine. . Corrective Action(s): Repair glass washer - technician on site during inspection All glasses, pitchers, etc (any items that have been run through the glasswasher) must be re-washed in dishwasher immediately. No glass, pitcher, etc is to be used prior to being washed with a final sanitizing rinse. The process of rewashing all glassware occurring during inspection. The bar staff have stopped daily recording of glass washer chlorine levels. In order to ensure regular testing of glass washer by facility is occurring the staff must record chlorine concentration. Facility has failed to ensure glasswasher is achieving final sanitizing rinse in the past. Ensure this violation is not reoccurring. .. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towel dispensing unit missing from men's staff washroom. . Corrective Action(s): Install paper towel dispensing unit in men's washroom . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Sides of cupboards and shelves - Under grill and floors in hard to reach areas. . Ice Machine scoop on top of machine. Corrected During Inspection - washed in dishwasher. Corrective Action(s): Ice machine usually found in bucket. Locate bucket for scoop. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass washer not achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine. Cooler seals held on with duct tape Freezer seals held on with duct tape Freezer hinge broken. Shelves in walk in cooler have rust and duct tape . Corrective Action(s): Technician to service chlorine glass washer - On site during inspection Cooler and freezer seals are to be repaired/replaced. Do not use duct tape. Repair/repaint shelves in walk in cooler. . Violation Score: 15

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Meat slicer in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection CORRECTION ORDER ISSUED TO RESTAURANT: Reason for Correction Order: Violation of Food Premises Regulation Section 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). The following actions must be taken: 1) Clean and sanitize all dishes, utensils and serving items that had been run through the glasswasher in the past. This includes any item in the bar currently that had been at one time run through the glass washer. Use the dishwasher until such time as glass washer has been repaired by technician. 2) Repair Glass washer such that final sanitizing rinse of minimum 50 ppm Chlorine is maintained Health Inspector to return tomorrow to confirm repairs of glass washer and sanitizing of all glass ware found in bar.