INSPECTION REPORT Health Protection CPAK-CNNUKY

PREMISES NAME Jamila's Kitchen & Grill		Tel: (604) 464-1000 Fax:
PREMISES ADDRESS 103 - 2733 Barnet Hwy Coquitlam, BC V3E 3L3		INSPECTION DATE February 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Two open bags of dried goods observed on floor of the back storage area. Corrective Action(s): Ensure to have all opened bags of dried goods transferred to/stored in pest proof containers as discussed at this time. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: One corner of the facility had a few rodent droppings. Operator had removed the droppings and started sanitizing the floor at the time of the inspection. Droppings were not observed in other areas. Corrective Action(s): Ensure to have the area monitored for any future activity of rodents. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - undercounter shelves below stove top - corner/behind chest freezer - back storage area Corrective Action(s): Ensure to have the above areas cleaned as discussed at this time. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwashing sink requires a reseal along the edge. Corrective Action(s): Ensure to have the silicon replaced/resealed. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at -18'C. - Hot-holding units operating above 60'C. - Scoops stored in proper manner. - 200ppm Quats available in labelled spray bottles. - Low-temperature dishwasher achieved the minimum level of sanitizer (>50ppm) at plate level after final rinse. General sanitation of the facility satisfactory throughout, except mentioned above. Please contact the health inspector for any questions or concerns.