INSPECTION REPORT Health Protection JAHN-B6KULB

PREMISES NAME Jujube Restaurant		Tel: (778) 788-1029 Fax:
PREMISES ADDRESS B - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE November 16, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zi Yu Liu		NEXT INSPECTION DATE November 19, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 68

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Raw meats stored at room temperature measured 9-10C. Discarded at the time of inspection. Corrective Action(s): All potentially hazardous foods must be refrigerated at 4C or below. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Scoops used for dry ingredients are not stored in a sanitary manner. 2. Containers where ingredients are stored near the stove are dirty. 3. Interior of freezers and fridges are not maintained in a sanitary manner. 4. The wooden cutting board where raw meats are cut shows signs of wear and is not maintained in a sanitary manner Corrective Action(s): 1. Obtain scoops with handles and stored vertically so that the handle does not touch foods. 2. Wash & sanitize all containers. 3. Remove all build-up of ice. Remove all cardboard boxes. Clean shelves. 4. Replace the wooden cutting board Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsinks is not properly maintained. Corrective Action(s): Use this sink for washing hands only. This handsink shall always be stocked with liquid soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Meats are stored above produce in walk-in cooler 2. Foods are stacked on top of each other 3. Foods are not covered Corrective Action(s): Re-organize the wlak-in cooler as per the direction. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness is sub-standard. Corrective Action(s): 1. Clean the walls where foods are splashed 2. Pull out shelves in the dry storage area to sweep underneath 3. Remove unused food equipment and de-clutter 4. Remove all dust in the ceiling Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Less than 50ppm chlorine residual detected at plate's surface in low temp dishwasher. The operator has called for service during inspection. Corrective Action(s): Do not use the dishwasher until it is repaired and is able to produce at least 50ppm chlorine residual. Violation Score: 9

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

Comments

ATTENTION: All main kitchen staff shall take FOODSAFE level 1 by January 2019. Staff training on use of sanitizer is critical. Ensure to store all cloths in sanitizer (1tsp bleach/1L water), change sanitizer water at least every 4hours, and constantly clean & sanitize food contact surfaces. Use of gloves shall not replace frequent & proper handwashing. Staff training on adequate handwashing must be reviewed. Implement consistent temperature monitoring & recordkeeping for all refrigeration units & chlorine concentration at dishwasher. (Obtain a test strip. Minimum 50ppm chlorine residual must be met) General: Temperatures of refrigeration units meet regulatory requirements (<4C coolers, <-18C freezers). The operator has voluntarily closed the restaurant to address above violations & do a deep-clean. Re-inspection to be followed in the afternoon.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-B6KULB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment