INSPECTION REPORT Health Protection AKWN-APMP48

PREMISES NAME Jim's Cafe (New Westminster)		Tel: (604) 522-1288 Fax:
PREMISES ADDRESS 518 6th St New Westminster, BC V3L 3B4		INSPECTION DATE July 26, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Meng Bao Cheng		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher was not adequately sanitizing dishware. Corrective Action(s): Low temperature dishwasher had a chlorine sanitizer concentration of 0ppm after the final rinse. The problem was due to the sanitizer line being placed in the detergent container and the detergent line placed in the sanitizer container. The hoses were switched and the chlorine sanitizer concentration was 100ppm after the final rinse. Discussed with operator about making sure the proper chemical line is placed in the appropriate chemical container and suggested labelling the lines to avoid confusion. Also discussed with operator to replace the sanitizer line with one that is longer as the current one does not appear to reach the bottom of the sanitizer container. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Organic waste improperly stored in organic bin. Corrective Action(s): Please make sure organic waste is properly stored in the organic bin to avoid attracting pests. Flies were noted around the organic container behind the restaurant with organic waste on the ground surrounding the bin. A foul odor of decaying organics was also noted. Operator said the organic waste is picked up once per week. Discussed with operator that if the bin is not large enough to store one week's worth of organic waste then they need to get a larger bin; and due to the warm weather they need to ensure the organic waste is picked up as frequently as necessary to avoid attracting pests or causing odor issues, which may require more than once pick up per week. Date to be corrected: Today. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # KHYS-A78PTQ of Feb-17-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishwasher sanitizing cycle is not properly sanitizing dishes/ utensils as no chlorine sanitizer was detected (0 ppm). This is a repeat violation. Sanitizer solution in container under equipment was tested and found to be greater than 400 ppm. Closure order issued for food premise)

Comments

General observations: Coolers were 4 degrees C or less. Freezers were -18 degrees C or less. Coolers and freezers equipped with thermometers. Food storage practices are satisfactory. Hand sink stocked with liquid soap and paper towels. Food handler hygiene is satisfactory. General sanitation is satisfactory. No signs of pests observed inside the restaurant. Chemicals are stored in a safe manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-APMP48
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: Reviewed food product information for cooking oil, margarine, apple pie and french fries.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment