INSPECTION REPORT Health Protection JELR-B9JR4E

PREMISES NAME P.G Jamaican Food Take Out		Tel: (778) 686-0262 Fax:
PREMISES ADDRESS 1387 Johnston Rd White Rock, BC V4B 3Z3		INSPECTION DATE February 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pauline Griffiths		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Coolers: Upright large cooler <4 C; Line prep cooler 4 C at back of cooler (keep upper insert covers closed as much as possible and put food in inserts in small volumes) - ok. Coldstream cooler used for pop, produce and whipped cream - whipped cream on upper shelf is at 4 C or colder. Thermometers are available. Check and record temperatures daily. Produce: spinach is pre-washed; romaine is washed on site. Wash all produce that is not labelled as pre-washed (eg cucumbers, etc.). Hot holding: Today all hot held items on stove are at 60 C or hotter - good. Hot held items to be used within shift. Check hot holding temperatures regularly. Wiping cloths are being stored in a chlorine solution (about 50-100ppm detected). Add more chlorine (to reach 200ppm chlorine) as demonstrated in inspection using test strip. Tongs and utensils by grill - change cold water every 30 minutes and put utensils through the dishwasher every 4 hours. Hand washing: staff hand sink has liquid soap and paper towels. Kitchen chef has recently taken Food Safe. Dishwasher has a final hot water rinse (71 C measured inside of the machine).