INSPECTION REPORT Health Protection MUPN-D34UBF

PREMISES NAME The Jolly Coachman		Tel: (604) 465-9911 Fax: (604) 465-9550
PREMISES ADDRESS 19167 Ford Rd Pitt Meadows, BC V3Y 2B6		INSPECTION DATE March 6, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef Rebecca Hope		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): French onion soup that was made yesterday stored in large clear container in the walk in cooler was 9.3C internally. Food must be cooled from 60C to room temp in under 2 hours then from room temp to 4C or less in under 4 hours (6 hours total). This soup has far exceeded the time allowed for it to be 4-60C. Corrective Action(s): Soup was voluntarily discarded during inspection. Ensure staff are using more than just time cooling on the counter to cool any large volumes of sauce/soup down. Additional methods to speed cooling include putting container of room temp sauce/soup in a cold water (or ice) bath stirring frequently or using shallow containers where food is no deeper than 2". Remind staff of proper cooling methods. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar glass washer had no residual sanitizer in rinse water. Chlorine bottle that was connected to bar glass washer was empty. Corrective Action(s): Chlorine must be 100ppm in bar glass washers (not 50ppm due to low temperature of final rinse). Bottle switched out during inspection. Ensure this is checked daily so that the sanitizer does not run out when washer is in use. Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site with valid FoodSafe certification. At least one FoodSafe (or equivalent training) certified staff must be on site at all times. Corrective Action(s): Train more staff and ensure one trained person is on site at all times. Due: April 31, 2024 Violation Score: 1

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food storage practices noted such as raw meat stored separate/below all other foods. √ Reviewed garlic butter ingredients, fresh crushed garlic still used but smaller portions are brought out onto counter for use and garlic butter was on ice during inspection - good √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Quats sanitizer available at 200ppm in spray bottles that were all labelled √ High temperature dishwasher sanitizing at ≥71°C √ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ No significant signs of pests noted √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ No concerns with staff hygiene or food handling noted during inspection