INSPECTION REPORT Health Protection LKIM-AEEQAX

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE October 4, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE October 05, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glass washer not sanitizing at the glass. Chlorine is not dispensed. NOTE: Technician serviced glasswasher last week. . Corrective Action(s): Do not use glasswasher until it is repaired - all glasses must be run through the dishwasher for cleaning and sanitizing. Run all glasses through the dishwasher prior to serving. . Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Seal hole observed in delivery door. Clear clutter from area next to chest freezer. Chewed Styrofoam and droppings observed. Clean and organize this area to minimize potential for pest infestation. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required. . Corrective Action(s): Clean floors, counters and shelves under bar mats, inside storage containers for utensils, counters in bar area, inside beverage dispenser in bar, Exhaust canopy needs to be serviced. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm chlorine at the dish - Sanitizer solution in use throughout kitchen food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for hot holding unit (stove top used first)