INSPECTION REPORT Health Protection ATHP-C53SA5

PREMISES NAME Jim's Cafe (New Westminster)		Tel: (604) 522-1288 Fax:
PREMISES ADDRESS 518 6th St New Westminster, BC V3L 3B4		INSPECTION DATE July 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Meng Bao Cheng		NEXT INSPECTION DATE July 23, 2021
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer had not been cleaned and sanitized; had visible food remains present. Corrective Action(s): Food remains on the meat slicer may be subject to time-temperature abuse, causing growth of pathogens that may spread to other food when the meat slicer is used again. The meat slicer should be cleaned and sanitized after each use, or if using it continously, clean and sanitize every 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The low-temp dishwasher had a chlorine concentration of 10ppm. Corrective Action(s): The food contact surfaces being washed are not reaching adequate sanitization, and may lead to spread of pathogens. The low-temp dishwaher needs to dispense sanitizer solution at 50 to 100 ppm chlorine in order for the plate surface to be adequately sanitized. The sanitizer bucket was changed, and an adequate sanitizer solution strength of 50 ppm was reached. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Items stored in the hand washing sink obstructing it from usage. Corrective Action(s): This will prevent employees from washing their hands frequently. Ensure that the sink is clear of unnecessary items so employees may wash their hands frequently ESPECIALLY since this is the only hand washing station in the back prep. area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The dishwasher and 2 compartment sink had food remains and filth underneath it, close to the back wall. Corrective Action(s): This is unsanitary and the food may act as a source for pests. Keep cleaning the premise as needed, and focus more on the outer perimeter when cleaning. Violation Score: 3

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

Comments

Coolers operating at </= 4 C; freezers at </= -18. Hand washing station stocked with paper towels and liquid soap. Sanitizer buckets present with 200 ppm chlorine solution. *** make sure to keep the cloths dispensed in the buckets at all times, and to change the bucket solution as needed *** No signs of pest activity. Foodsafe Level 1 certified staff present.