INSPECTION REPORT Health Protection LKIM-AVZPKY

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE February 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE February 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice scoops stored in bucket on lower basement level found to be stored in dirty containers with water. . Corrective Action(s): Clean and sanitize buckets and scoops immediately. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) Leaking faucet in Women's staff washroom has resulted in hot water turned off at handsink. 2) Handsink blocked in kitchen with meat slicer. . Corrective Action(s): 1) Repair leaking faucet in Women's staff washroom immediately. Staff must use Men's staff washroom or public washroom upstairs. 2) Relocated meat slicing unit in kitchen. DO NOT continue to store any item in front of handsink. Ensure handsink is accessible at all times. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Cleaning required in kitchen area: Floors, shelves, cupboards. 2) Cleaning required in bar area: infrequently used glasses on lower shelves throughout, bottom shelves and trays holding glasses . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition NOTE: Follow up inspection to occur on Monday February 19. The following items must be repaired: - Relocated meat slicer - Repair downstairs staff washroom faucet ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AVZPKY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment