INSPECTION REPORT Health Protection ADIG-D33UQF

PREMISES NAME Jackman Manor Kitchen		Tel: (604) 856-4161 Fax:
PREMISES ADDRESS 27477 28th Ave Aldergrove, BC V4W 3L9		INSPECTION DATE March 5, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Operators had test strips for Quats. Sanitizer on site for food preparation has been changed to lactic acid. No test strips available on site for lactic acid or records that this has been checked. Corrective Action(s): Facility has called supplier to obtain test strips during the inspection. Ensure dispenser is maintained to allow adequate sanitizer levels for food preparation. Highly recommend recording sanitizer levels, at least daily and while there are cases in the facility. Educate all staff on the changes. Date to be completed by: Immediately. Violation Score: 15

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Coolers are below 4C -Food in cold holding Freezers are below -18C -Cooking - Temperatures are being monitored with probe thermometers -Approved Food Source - food ingredients from an approved source -Food is stored in covered containers; food storage is organized in coolers to prevent contamination Maintenance and Sanitation -3 Compartment Sink is fully supplied with lactic acid for sanitizing. Recommend tube for this extends to 3rd sink to allow for sanitizing in the 3rd sink. -Dishwasher - Final rinse temperature is >71C at the plate surface (77.1C measured) -Storage of chemicals is separate and away from food -Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition -Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. Administration -Valid operating permit is posted in public view -Staff is certified in food safety