Fraser Health Authority



INSPECTION REPORT
Health Protection
JAHN-BD3PKZ
PREMISES NAME
Jujube Restaurant		Tel: (778) 788-1029
Fax:
PREMISES ADDRESS
B - 501 North Rd
Coquitlam, BC V3J 1N7		INSPECTION DATE
June 12, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Zi Yu Liu		NEXT INSPECTION DATE
June 13, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: The air temperature of the walk in cooler measured 10C. Raw meats that measured >10C were discarded at the time of inspection.
Corrective Action(s): Ensure that the walk-in cooler is able to maintain 4C or below.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observed staff putting grocery bags on wooden cutting board without sanitizing it after cutitng raw chicken. Raw chicken and meats can contaminate food contact surfaces such as cutting boards. Ensure to clean and sanitize before and after use.
Corrective Action(s): Staff sanitized the cutting board with 100ppm chlorine.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): The hot water valve at the handsink was closed. Ensure that the handsink is equipped with hot & cold running water, liquid soap and paper towels at all times. Use this handsink to wash hands and the washroom handsinks.
Corrective Action(s): Staff turned on the hot water valve at the time of inspection.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Bleach available for preparing sanitizer solution.
- Low temp dishwasher produced 100ppm chlorine residual at plate' surface
- Prep cooler maintained temperature <4C
- Ingredients including pooled egg and raw meats were left out at the time of inspection. Ensure that these are kept refrigerated when it is not busy.
- Do not leave dirty dishes overnight as leftover foods may attract pests.


Follow up inspection will be conducted tomorrow to confirm the following:
- Walk-in cooler is able to maintain 40F (4C) or below
- Foods stored in the walk-in cooler are properly covered and not stored below raw meats or on the floor
- Present valid FoodSafe level 1 certificate to the inspector