INSPECTION REPORT Health Protection KLIU-CWXQWL

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 October 25, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Linda Phillips		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not prepared at time of inspection. Corrective Action(s): Staff prepared 100-200ppm bleach solution in a bucket. Surface sanitizer must be available at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash basin was obstructed at time of inspection - empty bucket stored inside basin. Corrective Action(s): Handwash station must be fully accessible at all times. Do not store items inside the basin. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings noted in the corner next to chest freezer by the back door. Corrective Action(s): Staff removed droppings at time of inspection. Continue to monitor for rodent activity and looking for any entry points. Violation Score: 3

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

Comments

Routine > Running hot and cold water is available. > Handwash station is fully supplied. > 2 compartment sink for manual warewashing. Reviewed warewashing steps with manager - no concerns. > All coolers measured 4C or colder. > All freezers measured -18C or colder. > Staff on site have foodsafe level 1. > General sanitation is satisfactory. > Vent hood appeared in sanitary condition - ensure professional cleaning is completed by the required time. > Health permit is posted.