INSPECTION REPORT Health Protection ZDER-ABCT78

PREMISES NAME Jag Events		Tel: (604) 277-2103 Fax:
PREMISES ADDRESS 5755 Beresford St Burnaby, BC V5J 1J9		INSPECTION DATE June 28, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tania Bonkowski		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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)

Code 205 noted on Routine inspection # ZDER-AB7SLN of Jun-23-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Walk in cooler with PHF (meat, eggs, sour cream) noted at 7.7 C on probe thermometer.)

Comments

-Walk in cooler temp noted 6.5 C probed sauce during inspection - Ambient temp of walk in cooler: 6 C at time of inspection -Walk in cooler noted 2.2 C overnight/morning on probe thermometer (min) -Walk in cooler appears to be capable now to reach <= 4 C -PHF can now be stored in walk in cooler if products do not remain above 4 C for more then 4 hours. Cooler will be monitored closely by staff. -old broken thermometer has been removed and replaced by 2 other thermometers in unit. -Correction Order rescinded ***During inspection cooked pasta sauce was cooled in ice bath to 65 C then placed in walk in cooler to cool under 4 C. More rapid cooling to lower temp before putting warm foods into cooler until cooler is maintaining <4 C regularly. Recommend longer ice bath, smaller sauce portions (small shallow pans) or purchasing cooling/ice wands. ***Add a temp log on coolers - document morning and end of shift temps will help with monitoring temps and quickly identifying mechanical issues with coolers