INSPECTION REPORT Health Protection 248873

PREMISES NAME Jim's Cafe (New Westminster)		Tel: (604) 522-1288 Fax:
PREMISES ADDRESS 518 6th St New Westminster, BC V3L 3B4		INSPECTION DATE August 14, 2020	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Meng Bao Cheng		NEXT INSPECTION DATE August 17, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Wet wiping cloths noted on cutting board in kitchen area at room temperature. * This condition can promote bacterial growth. Corrective Action(s): Store wet wiping cloths in sanitizer solution when not in use. *Worker placed wiping cloth in chlorine sanitizer bucket that measured at 200ppm using test strip. Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink was blocked with a grey tray inside the sink. * Hand sinks must be accessible at all times for staff to wash their hands. Corrective Action(s): Tray was removed from sink. Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed worker washing hands at hand sink with gloves on. *Gloves must be removed first before washing hands in order to remove bacteria. Corrective Action(s): Instructed worker to remove gloves and wash hands before putting on new pair of gloves. Gloves are single-use and should be changed between different tasks. Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large metal bowl containing lettuce soaking in water noted in dishwashing area. * Lettuce can be potentially contaminated by water splashing in dishwashing area. Corrective Action(s): Move bowl of lettuce away from dishwashing area. * Worker moved bowl to food prep area. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lo-temp dishwasher has an internal leak where water was observed dripping along p-trap piping. *A large amount of water leaked from dishwasher during a few cycles. Corrective Action(s): Contact a technician today to repair leak in dishwasher. In the meantime, use 2-compartment sink to manually wash dishes. Instructed worker to: 1) Wash dishes with water and soap in first sink. 2) Drain first sink and fill with clean water to rinse dishes. 3) Fill second sink with water and 200ppm chlorine sanitizer to sanitize dishes. DATE TO BE CORRECTED BY: AUG 17/20

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

Comments

COMMENTS: Line cooler: 3C New Top sliding door cooler: 2C Chest freezer (kitchen): -16C (products in freezer) Chest freezer (back): -18C Long chest freezer (back): -16C (products in freezer) Front beverage cooler: 3C Chlorine sanitizer solution in buckets available in kitchen and front area; measured at 200ppm using test strips. Lo-temp dishwasher dispensing chlorine sanitizer measured 50ppm at plate surface. handsinks have not-cold running water, liquid soap, and paper towels. Food storage is satisfactory. Ventilation hoods have minimal grease buildup. Overall sanitation is satisfactory. No signs of pest activity. Permit is posted. COVID-19 Precautions: Worker provided COVID-19 Safety Plan upon request. Following COVID-19 control measures were observed and discussed: * Ensure 2m physical distancing between backs of chairs of adjacent tables * Workers wear full masks. * Plexibarrier installed at payment area. * Hand sanitizer available for customers to use. * Increased cleaning and disinfection of high touch surfaces. * Reusable menus are disinfected after use. * Establish an occupancy limit for premises and post it. * Dine-in service available. Worker is collecting contact information from patrons for contact tracing purposes.