INSPECTION REPORT Health Protection JAHN-AQWPXG

PREMISES NAME Jujube Restaurant		Tel: (778) 788-1029 Fax:
PREMISES ADDRESS B - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE September 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zi Yu Liu		NEXT INSPECTION DATE September 12, 2017
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 = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed mould growth in the interior of the ice machine. Corrective Action(s): Empty out the ice machine and clean & sanitize the inside. Cleaning of the ice machine shall be implemented at least once every 3 month. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hot water valve in the handsink in the kitchen was closed. It appeared that the staff were not using the handsink. Corrective Action(s): Ensure that the handsink is maintained with hot & cold running water, liquid soap and paper towel at all times. The handsink shall be used for washing hands only. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Observed droppings in the dry storage area. Corrective Action(s): 1. Clean and sanitize the area where droppinps are found. 2. The rice container shall be closed with a tight fitting lid at all times 3. As the volume of droppings found is quite extensive, inspection by a professional pest control shall be conducted. Date to be corrected by: immediately Violation Score: 9

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

Comments

- Low temp. dishwasher achieved 50ppm chlorine - >100ppm chlorine sanitizers present in the front area and in the kitchen - Temperatures of all refrigeration units were adequate - Monitoring of chlorine level in the dishwasher ( at least 50ppm chlorine) and temperature of all refrigeration units(<4C for coolers, -18C for freezers) required - Storage of foods was greatly improved since the last inspection - Monitoring of pest is required