Fraser Health Authority



INSPECTION REPORT
Health Protection
JAHN-AQFNZL
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
August 21, 2017
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Ryize Ableman
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 401 noted on Routine inspection # JAHN-AQCPF7 of Aug-18-2017
Adequate handwashing stations not available for employees [s. 21(4)] (No handsop and paper towel in place at the handsink in the bar area.)

Code 301 noted on Routine inspection # JAHN-AQCPF7 of Aug-18-2017
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (The following observations were noted before the premises was about to open to the public.
- All food contact surfaces including countertop and walls around it were not maintained in a sanitary manner
- Mould was observed in the interior of the ice machine
- The racks in the walk-in cooler were filthy
- The scoops in flour/rice etc. containers were not washed and sanitized before use)
Comments

The following was observed during the follow up inspection:
- Food contact surfaces, including countertops, interior of the ice machine, racks in the walk-in cooler, scoops in the bins in the dry storage area were cleaned and sanitized
- Areas noted in the previous inspection, including walk-in freezer, shelves under the handsink and floor in the dry storage were cleaned
- Glasswasher achived 12.5ppm at final rinse cycle and the operator had iodine test kit in place
- The handsink in the bar was maintained with hot& cold running water, liquid soap and paper towel

Attention:
1. Implementation of more thorough cleaning is required on a regular basis (ie. cleaning of the ice machine and racks shall be implemented once a month)
2. All scoops must be washed and sanitized at the end of each day
3. Keep a log for testing sanitizer level in the dishwasher (at least 50ppm chlorine shall be reached) and the glasswasher (12.5~25ppm iodine shall be reached) as well as a temperature log for all refrigeration units.