INSPECTION REPORT Health Protection DWAG-C44TAB

PREMISES NAME McJac's Roadhouse Grille Restaurant		Tel: (604) 538-3177 Fax: (604) 538-5845
PREMISES ADDRESS 1781 King George Blvd Surrey, BC V4A 4Z9		INSPECTION DATE June 18, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sharon Jacobson		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food sanitizing bucket located near the bar area measured with less than 50 ppm quaternary ammonium. Facility did not have test strips to test the concentration. Corrective Action(s): Discard and refill the sanitizing bucket with 200 ppm quaternary ammonium sanitizer from the dispenser. Obtain test strips for staff in order to verify the concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back entrance door was open without a screen door in place. This is a repeated violation. Corrective Action(s): Back entrance door must be closed when not in use. Alternatively, install a screen door at the location. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # DWAG-C3ZSNJ of Jun-15-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Accumulation of dust observed on the metal knife rack located in the dry storage room. Correction: Clean and sanitize the knife rack and all knives stored in it. Ensure to follow your sanitation plan for schedule cleaning. Correct by: Immediately

Comments

Follow-up inspection: - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Stand-up cooler measured at 2C. - Knife rack maintained in sanitary condition. - Food inerts covered while stored in the cooler.