INSPECTION REPORT Health Protection MUPN-CWBQFD

PREMISES NAME The Jolly Coachman		Tel: (604) 465-9911 Fax: (604) 465-9550
PREMISES ADDRESS 19167 Ford Rd Pitt Meadows, BC V3Y 2B6		INSPECTION DATE October 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chef Rebecca Hope		NEXT INSPECTION DATE
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two chest freezers upstairs have lids that are broken on the underside and the seals are broken/no longer effective. Corrective Action(s): Replace/repair freezers/lids to ensure that they are in good working condition. Due: November 5, 2023. *Email photos of replacement/repair to undersigned EHO. Violation Score: 3

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

Comments

Note: Discussed garlic butter ingredients and storage. Staff stated fresh crushed garlic used in garlic butter (non-acidified) but containers are used up by the end of the day. **Either switch to acidified garlic which typically comes in a jar or reduce portion size to one meal rush so containers will be used up faster. General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Cooling reviewed, no concerns with process noted √ Good food storage practices noted such as raw meat stored separate from all other foods √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Quats sanitizer available at 200ppm in labelled spray bottles √ High temperature dishwasher sanitizing at ≥71°C √ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Test strips present for monitoring dishwasher/sanitizer levels √ Equipment checked appeared to be in good working order √ Flooring redone in upstairs storage area √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. **Reminder to review staff's FoodSafe certificates to ensure they are renewed before they expire. √ No concerns with staff hygiene or food handling noted during inspection