INSPECTION REPORT Health Protection JFEN-C53SZG

PREMISES NAME Jellybean Park Langley Campus		Tel: (604) 539-9898 Fax: (604) 534-8853
PREMISES ADDRESS 2 - 19615 Willowbrook Dr Langley, BC V2Y 1A5		INSPECTION DATE July 19, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Erica Levitt		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Fridge in kitchen is maintaining foods at 6-8 degrees C. Corrective Action(s): Fridge was monitored during inspection with no change. Monitor and adjust or repair as needed. Note: fridge was just restocked. Move foods to another fridge if required until it can maintain foods at 4 degrees C or colder. To be corrected immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of concentrated bleach not labelled. Bleach water was tested and found to be so strong it bleached out the indicator test strip. Corrective Action(s): Ensure to mix bleachwater with a 100 PPM chlorine residual. 1 Capful bleach to 4 Litres of water. Acquire test strips to verify. Label bottle. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in kitchen fridge is not functioning. Corrective Action(s): Replace with an accurate thermometer and monitor and record temperatures daily. Violation Score: 1

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

Comments

Backroom cooler is 4 degrees C or colder. Freezer is -18 degrees C. Liquid soap and paper towel at handsink. General santiation is overall good. Wiping cloths are being stored in 100 PPM chlorine residual sanitizer. Ensure sanitizer cycle is used everytime diishwasher is ran. All items stored off the floor. No sign of pests. Ensure staff washroom door remains closed adjacent to kitchen area. Ensure temperature logs are being mamintained daily.