INSPECTION REPORT Health Protection KLIU-CSZS6U

PREMISES NAME JB's Drive-In Restaurant		Tel: (604) 867-9230 Fax:
PREMISES ADDRESS 48080 Trans Canada Hwy Boston Bar, BC V0K 1C0		INSPECTION DATE June 21, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Linda Phillips		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Counter cooler had air temperature of 7.4C. Corrective Action(s): Service this cooler - adjust the temperature or replace with a stronger power cooler that can combat heat from surrounding cooking elements. All coolers must have an air temperature of 4C. Relocate all food items in this cooler to any other working cooler on site. Date to be corrected by: June 27, 2023. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 3.8C > Counter cooler: 7.4C** > 2 door cooler: 2.6C > Standup freezer: -19C > Chest freezers (x4): all -18C or colder. General: > Running hot and cold water is available. > Handwash station is fully supplied. > Bleach surface sanitizer available in bucket - measured at 100ppm. > 2 compartment sink with sink plugs available for warewashing. > No concerns with warewashing procedures. Ensure items are submerged in sanitizer for at least 2 minutes. > 50-100ppm bleach sanitizer solution in 2nd compartment. > Temperature logs are maintained. > Recommend to include a mid-day recording. > Overall food storage is satisfactory. > Vent hood in sanitary condition. > No signs of pests at time of inspection. > FOODSAFE level 1 requirements met. > Ensure there is at least 1 person on site at all times with a valid level 1 certificate. Ensure to post your Fraser Health Permit to Operate in a location visible to customers once you receive it.