INSPECTION REPORT Health Protection EMGE-BCMSAR

PREMISES NAME Jimmy J's Restaurant		Tel: (604) 308-5426 Fax:
PREMISES ADDRESS 8559 Young Rd Chilliwack, BC V2P 4P2		INSPECTION DATE May 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sara Race		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats in buckets throughout the facility 0ppm residual Corrective Action(s): Ensure quats are maintained at least 200ppm residual Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink had dishes stored in sink area Corrective Action(s): Ensure hand sink is left clear and easily accessible, dedicated hand sink only Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chili in hot holding unit no lid, uncovered Corrective Action(s): Keep covered to prevent possible contamination Violation Score: 3

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

Comments

Hand sink equipped with soap and paper towels. Ensure hand sink is kept clear from dishes, do not store dishes in hand sink at any time. Line coolers between 5.6C-7.5C, monitor temperature to ensure it drops below 4C. Recent lunch rush, coolers open frequently can bring up the temperature. Check temperature again later this afternoon and keep current logs of temperatures. If coolers do not drop below 4C have serviced to maintain less than 4C. Hot holding over 60C. Ensure all food is kept covered at all times, chili left uncovered. Surface temperature around 40C. When covered temperature is maintained throughout the chili. Quats at quat dispenser 0ppm residual, operator put in a new bag (refill) and residual was 200ppm. Monitor to ensure quats remain at least 200ppm residual, supplier can provide strips for testing Dishwasher over 50ppm Chlorine residual