INSPECTION REPORT Health Protection LKIM-BGHM7A

PREMISES NAME Jolly Mac's		Tel: (604) 584-4262 Fax: (604) 584-8003
PREMISES ADDRESS 14815 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE September 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steven McDonald		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in hard to reach areas of kitchen and bar. This includes floors, in corners of shelves and cupboards and in other hard to reach areas. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Duct tape used in kitchen and food production areas throughout facility. Duct tape is used along corners of shelves, cupboard shelves and to keep freezers from falling apart. . Duct tape is not an acceptable surface in food storage or production areas. Duct tape is not durable and not easily cleanable. . Corrective Action(s): All duct tape is to be removed from facility. Replace all duct tape with more suitable material. Chest freezers need to be repaired or replaced. . Violation Score: 9

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - 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 - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - EXCELLENT WORK! - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items - all previously cooked wings and stews measured to be at internal temperatures of less than or equal to 4 degrees Celsius - EXCELLENT!! Continue to cool according to FoodSafe practices - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - NOTE: Not all are capped. Ensure alcohol bottles are capped to prevent pest infestations - Staff Personal items kept separate from kitchen equipment - EXCELLENT - FoodSafe Certified staff present during inspection