INSPECTION REPORT Health Protection AHEN-CJVT64

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE October 4, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE 5 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Less than 50 ppm chlorine sanitizer was measured in the spray bottle used to sanitize the seating tables. It was mentioned that lysol disinfectant was inside the spray bottle. Corrective Action(s): Ensure to use 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) to effectively sanitize dining tables. 100-200 ppm chlorine sanitizer was setup in the spray bottle during the inspection to sanitize the dining tables. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Previously cooked food was cooled in shallow containers and measured at or below 4 degrees C inside the upright cooler and walk-in-cooler. Raw meat was stored on lower shelving units than ready-to-eat food inside the walk-in-cooler. Low temperature dishwasher final rinse chlorine sanitizer residual was at or above 50 ppm (measured at 100 ppm) at the plate level, Low temperature glasswasher final rinse chlorine sanitizer residual measured at or above 50 ppm (measured at 50 ppm) at the plate level. Monitoring log was in place near the glass-washer. 100 ppm chlorine sanitizer was available inside a sanitizer pail in the kitchen. 2-compartment sink was supplied with hot and cold running water and it was equipped with two drain plugs. No signs of recent pest activity were observed at the time of inspection. Kitchen Manager with valid FOODSAFE Level 1 course training (expiration date: July 29, 2026) was present on shift. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.