INSPECTION REPORT Health Protection MUPN-BTPTC2

PREMISES NAME Jungle Jac's		Tel: (604) 460-1654 Fax:
PREMISES ADDRESS 589 Nicola Ave Port Coquitlam, BC V3B 8B2		INSPECTION DATE September 22, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Darren Walker		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Line cooler at 7.5C with sliced vegetables and deli meats Corrective Action(s): Discard all potentially hazardous foods and do not use this cooler until it is adjusted/repaired and can maintain 4c or less. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler in main grill area at 7.5C, ice observed over refrigeration coils along top back of unit. Corrective Action(s): After food has been removed, turn off unit to allow it to fully thaw and after restarting cooler, ensure unit maintains 4C or less before used for food storage. Due: tomorrow Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright display cooler just outside the main door to kitchen lacks a working thermometer. Corrective Action(s): Replace thermometer for monitoring purposes. Due: Friday Sept 25th, 2020 Violation Score: 1

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

Comments

Note: Temperature log for coolers and freezers present but last entry was over two weeks ago. Maintain this daily to help ensure all units are functioning at the required temperatures. Other observations: √ All other coolers ≤4°C, Freezers ≤ -18°C √ Food up off floor ≥6” √ Hand wash stations fully stocked √ Hydrogen peroxide disinfectant used on all high touch surfaces *contact manufacturer to obtain test strips for regular monitoring* √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Staff with FoodSafe present √ Covid safety plan present and posted on website, number of people allowed in facility capped at 100 including staff √ Reviewed disinfection of high touch surfaces with manager, all surfaces disinfected with 8% hydrogen peroxide after every use or every 1.5hours √ Makings present to direct flow of patrons through cafeteria and in entry/exit √ Hand sanitizer available for patrons to use