INSPECTION REPORT Health Protection LKIM-B9XR6D

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE March 4, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE March 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Currently chicken wings for wings Wednesday are being cooled in walk in cooler unit. These items are stacked on top of each other. Spread out tubs of chicken wings such that they are not stacked thereby trapping heat. . Corrective Action(s): Install extra shelving or add more milk crates to cooler to spread out tubs of chicken wings. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Poison found in bar area. Remove poison from all food preparation areas. 2) Cuttingboards located next to hand washing sink. This area is not ideal as spray from handwashing could contaminate cutting boards. Relocate cutting boards. . Corrective Action(s): Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed at bottom of back receiving door. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass washer chlorine not at concentrations of 50ppm. Technician called. . Corrective Action(s): Ensure all glassware is run through glass washer prior to serving. Use dishwasher if necessary. Ensure all staff are testing and recording testing of glasswasher. . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Handsink free from obstructions and in use - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.