Fraser Health Authority



INSPECTION REPORT
Health Protection
JHEL-BGHSBG
PREMISES NAME
Fat Jack's Diner
Tel: (604) 867-9296
Fax:
PREMISES ADDRESS
50865 Trans Canada Hwy
Boston Bar, BC V0K 1C0
INSPECTION DATE
September 30, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Young Keun Si
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 5
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Bottom right corner of door sweep on back door is broken.
Corrective Action(s): This small hole can be an access point for mice. Repair or replace this door sweep. Continue to monitor facility with traps. Correct within one week.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Deep cleaning required under shelving, where floors meet walls, behind and beside freezers.
Corrective Action(s): Keep up with daily, weekly, and monthly cleaning and conduct a really good deep clean within the next month.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Raw piece of wood behind two compartment sink in front serving area.
Corrective Action(s): Seal or paint this piece of wood or cover with a hard piece of material such as stainless steel or hard plastic. Continued water splashing from this sink could result in mold growth. By sealing or covering this piece of wood it will be easier to clean and not allow water to be absorbed. Correct within one month.
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Old stand up cooler in kitchen is not in use as a cooler and is being used for minimal storage of take out containters. This cooler is taking up a lot of room in the kitchen and as a result the new stand up cooler is partially in the way of the handwashing sink.
Corrective Action(s): If you wish to use this old cooler for storage, relocate it to a back area of the facility. The handsink must always be easily accessible. Correct within one week.
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Cook does not have food safety training, server's food safety training is expired, and owner is not on site.
Corrective Action(s): More staff to take food safety training. EHO to email info on course options.
Violation Score: 1

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

Routine inspection:
-handsinks fully equipped
-bleach water bucket in kitchen at 200ppm chlorine
-coolers at 4C or less and equipped with thermometers
-freezers at -18C or less
-dishwasher sanitizing at >71C
***temperature and dishwasher logs are in use but not every day, these need to be filled out more consistently
***temperature log needs to be printed and used for new stand up cooler in kitchen