INSPECTION REPORT Health Protection 244123

PREMISES NAME St James's Well		Tel: (604) 461-0800 Fax: (604) 461-0880
PREMISES ADDRESS 248 Newport Dr Port Moody, BC V3H 5B9		INSPECTION DATE May 7, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rylee Ableman		NEXT INSPECTION DATE November 07, 2019
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at the bar station is not supplied with liquid soap and paper towels Date to be corrected by: Corrected during inspection Corrective Action: Ensure paper towels, liquid soap are available at handsinks at all times to facilitate proper handwashing practices Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food is not covered inside the walk-in cooler and inside prep coolers Corrective Action: Ensure all food products are covered with plastic wrap or tight fitting lids to protect them from contamination. 2) Cardboard boxes of food are stored directly on the floor inside the walk-in coolers Corrective Action: Store food products at least 6 inches (15cm) off the floor to protect them from contamination. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease accumulation and food debris is observed around the cooking equipment Date to be corrected by: May 14, 2019 Corrective Action: Deep clean the stoves to ensure the facility is maintained in a sanitary condition 2) Water is observed on the ground inside the room containing cleaning supplies. Date to be corrected by: May 14, 2019 Corrective Action: Locate the water source. Ensure the room containing cleaning supplies is kept tidy and dry to prevent the harbouring of pests Corrective Action(s): Violation Score:

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

Comments

1) Administrative - Staff on duty have FOODSAFE Level 1 2) Handwash stations and employee hygiene - All handwash stations are supplied with hot running water - Hand sink at the kitchen is stocked with liquid soap and paper towels - All hand wash stations are unobstructed - Employees demonstrated good personal hygiene practices 3) Temperature of coolers, freezers, and hot holding practices - Temperature of all coolers are 4C or below - Temperature of walk-in freezer is -18C or below - Temperature of food inside hot-holding units are 60C and above 4) Sanitary practices - Low temperature dishwasher has a sanitizer concentration of 50ppm chlorine at the plate level - Bar glasswasher has a sanitizer concentration of 12.5ppm iodine - Concentration of the QUATS sanitizing solution inside spray bottles is 200ppm - No signs of pest activity observed - General sanitation of the premises is satisfactory. However, deep cleaning is required in the area mentioned above - Ice machine appears to be maintained in a sanitary condition 5) Storage - Raw meats/seafood stored below cooked meats and fresh produce - Ice scoop is placed in a separate container 6) Additional comments/recommendations - A missing floor tile is observed on the floor in front of the cookline. Ensure the floor tile is replaced to ensure the floors are non-absorbent and can be easily cleaned