INSPECTION REPORT Health Protection JPAK-BAGULG

PREMISES NAME Jimoco Cafe & Pasta		Tel: (604) 392-9394 Fax:
PREMISES ADDRESS 103 - 45863 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE March 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Suk Jae Shin		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Utensils such as knives and pizza cutter are sent for services every 2 weeks but the container they hold them is in a cardboard box provided by the service provider. Corrective Action(s): Required operator to wash, rinse and sanitize all utensils and have them stored in a clean container that is food-grade, sturdy and non-absorbent Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Observed an open tin can being used to store the original content in the walk-in cooler. Tin cans, once opened, must be discarded and the content must be stored in a reusable food grade containers. Corrective Action(s): Required operator to discard the opened can immediately and transfer the content to a food-grade reusable container. Violation Score: 3

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

Comments

Overall sanitation is satisfactory; organization of the front and back area should be done. Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks High temperature dishwasher in good working condition; detected 80.3 C at plate level after final rinse cycle Bleach sanitizer available on site and in use; spray bottle used to clean the tables detected 200 ppm of chlorine residual All coolers at 4 C or lower; all freezers at -18 C or lower; no hot holding units at the time of inspection **Walk-in cooler thermometer indicated 11 C; measured several food temperature in the walk-in cooler; detected 3-4 C. Operator must monitor the walk-in cooler temperature and have a temperature log to ensure that all foods are kept at 4 C or lower** ***Several sauces and other potentially hazardous condiments are kept at room temperature, in a container full of ice water. This practice is okay as long as the containers are small enough so that the all sides of the container is submerged under ice water. Ice must be replenished frequently to hold all foods at 4 C or lower. If deemed impractical or food kept at 4 C or higher in the coming routine inspection, progressive enforcement will follow.*** Ice machine maintained in sanitary condition Washrooms are maintained in sanitary condition No sign of pests noted at the time of inspection.