INSPECTION REPORT Health Protection LKIM-AQ8T7A

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE August 14, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE August 15, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken wings not cooled properly. Items stacked on top of each other in cooler three tubs high. REPEAT VIOLATION: this item was discussed during previous inspection. CORRECTED DURING INSPECTION - Items were spread out in cooler unit as Chicken was cooked today and at temperatures of 38-45 degrees Celsius. . Corrective Action(s): NOTE: If chicken is improperly cooled and Health Inspector determines chicken was cooked more than 6 hours ago and at temperatures greater than 4 degrees Celsius the ENTIRE BATCH will be discarded. To prevent this from occurring ensure chicken is placed in shallow tubs and spread out in the cooler. Increasing the surface area will speed cooling. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: MULTIPLE VIOLATIONS: 1) Dishwasher in kitchen not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish. Sanitizer solution empty. CORRECTED DURING INSPECTION - dishwasher sanitizer solution replaced. Dishes run through dishwasher during inspection. 2) Glasswasher in bar area not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine. REPEAT VIOLATION: This is the third time the glasswasher has failed during a routine inspection. Glasses from bar run through dishwasher during inspection Technician called during inspection. . Corrective Action(s): . 1) Continue to clean and sanitize ALL DISHES AND UTENSILS through dishwasher prior to use at facility. Dishwasher needs to be tested daily. 2) Continue to clean and sanitize ALL GLASSWARE IN BAR AREA through the dishwasher prior to use at facility. Glasswasher needs to be tested daily. Currently both dishwasher and glasswasher are RINSING dishes and not adequately SANITIZING dishes between customers. . Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Multiple Violations: 1) Liquid soap missing from bar area 2) Handsink blocked in kitchen area. Staff use spray nozzle of dishwashing sink to wash hands as handsink is in an inconvenient location. Meat slicer covers handsink. . Corrective Action(s): . 1) Obtain liquid soap for bar area. Keep adequate supply on hand. 2) The current method of handwashing is not adequate. The spray nozzle has a high powered spray meant to remove food from plates. It promotes "one handed washing". The spray nozzle does not work effectively as it is not designed as a handsink. Additionally, if one staff member is using the two compartment sink the other staff can not wash hands. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rat droppings found behind dishwasher. Chewed materials found in same location. . Corrective Action(s): Clean and sanitize floor with 200ppm Chlorine sanitizer solution. Increase cleaning in hard to reach areas and under grill and deep frying unit. Severe rodent infestations will result in a CLOSURE ORDER being issued to the facility. . Violation Score: 9

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

Comments

COMMENTS - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - 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: Ensure dishwasher and glasswasher are tested DAILY. Failure to do so in the future will result in fines or CLOSURE ORDER Lisa Kirkham 604-897-7889 lisa.kirkham@hotmail.com