INSPECTION REPORT Health Protection JCRH-BJRTV6

PREMISES NAME Jag Events		Tel: (604) 277-2103 Fax:
PREMISES ADDRESS 5755 Beresford St Burnaby, BC V5J 1J9		INSPECTION DATE December 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tania Bonkowski		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Seal/gasket on left prep cooler door is no longer affixed to the door creating a slight gap when the door is closed. This gap can allow cold air to escape and warm air to enter the unit. Corrective Action(s): - Replace seal/gasket so that door closed tightly. [Correction date: 1 week] Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer not present in prep cooler Corrective Action(s): - Supply thermometer to prep cooler so that air temperature in the unit can be monitored. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator present and does not hold a valid Foodsafe level 1 certificate. Certificates which were issued prior to July 29, 2013 expired July 29, 2013. Certificates issued after July 29, 2013 expire 5 years from the date of issuance. Corrective Action(s): - Operator must complete Foodsafe level 1. Submit confirmation of completion to the undersigned. [Correction date: 1 month] Violation Score: 1

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

Comments

- General sanitation of premises and equipment satisfactory - Handsinks supplied with hot and cold running water, liquid soap and paper towel - All coolers were operating at acceptable temperatures (4C or colder): - Sliding door cooler 4C - Prep cooler 4C *temperature was initially 6C; however decreased to an acceptable temperature during the inspection. Continue to monitor. - Walk-in cooler 3C - Single glass door cooler 3C - Beverage cooler (front) 2C - Freezers were maintaining product in a frozen state: - Walk-in freezer -10C (on defrost cycle) - Upright bread freezer (front) -11C - Food stored in the walk-in cooler was protected from contamination. Food was covered. Raw meat was stored on separate shelving from ready to items. - Dishwasher was operational and capable of sanitizing dishes. >50ppm chlorine residual detected on dish after cycle - Bleach surface sanitizer solution present in spray bottles. Concentration of solutions checked measured 100-200ppm - No signs of pest activity noted at the time of the inspection Foodsafe Requirements: The Operator must have a valid Foodsafe level 1 certification. In the Operator's absence, at least one staff member must have a valid Foodsafe level 1 certification. Ensure adequate number of staff have completed Foodsafe level 1 to allow for coverage.