Hungry Jacks Cafe
602 Cliff Ave Enderby BC V0E 1V0 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - perogies and sausage were at 40C on stove, please maintain at >60C
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen sanitizer pail had 0ppm chlorine - front service area sani-pail had >50ppm chlorine (good) - dishwasher appeared to be functioning well and had >50ppm chlorine
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A - Low temperature mechanical dishwasher had 0ppm chlorine in rinse water. Rinse water must have 50ppm chlorine to adequately sanitize dishes. Dishwasher must be repaired/serviced. Confirm with the inspector once the dishwasher has been serviced and is properly sanitizing dishes. Dishes must be washed, rinsed and sanitized using the three compartment sink method (method discussed with operator and staff). Corrected during inspection: F2.3D - Sanitizer solution in food preparation area had 0ppm chlorine. Chlorine solution is mixed with soap. Sanitizer solution must be maintain at 200ppm. Do not mix chlorine and soap. Ensure chlorine solution is available in all food preparation areas (i.e line area, bakery, etc.)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C - No paper towel was available at either designated hand washing sink (coffee service area, food preparation area). All hand sinks must be supplied with single use paper towel. Replace paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 - Food Safety Plan must be available on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7C - Open air display of baked goods (cookies, scones) on service counter. Food must be protected from public handling and contamination by the use of packaging, display cases or food guards. Corrective action: Display baked goods in a manner that prevents contamination (i.e covered displays)
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No test strips available to monitor chlorine sanitizer concentration for clean in place sanitizing and dishwashing. Adequate sanitation cannot be verified without test strips. Corrective Action: • Obtain chlorine test strips from your chemical supplier • Ensure a concentration of 50ppm in dishwasher • Ensure a concentration of 200ppm for clean in place sanitizing
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Chlorine sanitizer buckets available, but are observed to be mixed at random and with soap. Corrective action: • Do not mix sanitizer solution and soap • Wash surfaces with separate soap solution before sanitizing • Sanitize surfaces using 200ppm bleach solution • 1 tsp bleach per Litre of water • Monitor sanitizer concentration with test strips (see Code F2.1) • Replace sanitizer buckets every two hours
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Newly installed drywall in dry storage room is unfinished. Walls must be constructed of materials which are durable, non-absorbent and easily cleaned. Corrective action: Paint walls in dry storage area F2.5G - Onions, potatoes and various dry goods stored on floor in dry storage area. Corrective action: Store all foods a minimum of 6 inches off the ground (extra plastic palettes noted in dry storage could be used) F2.5G - Scoops for bulk dry goods are stored in product (flour, sugar, etc). Corrective action: Scoops must be stored in a sanitary manner outside of product, handles/touch points should not come into contact with food. Wash and sanitize scoops at the end of each night. F2.5K - Knives and bench scrappers stored in crack between counter and wall in baking room and dishwashing room. These areas cannot be cleaned or sanitized and may introduce contamination to knives and food equipment. Corrective action: Store knives and all equipment in a manner that prevents contamination, remove knives from space between wall and counter.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloth left out on the counter in the back area. Wiping cloths are to be either single use or kept in a bucket of sanitizer when not in use. Ensure bleach and soap are not mixed together in the same bucket. 2. The scoops for dry goods were stored in the container with the handles in contact with the dry goods (flour, sugar, etc.) Scoops should be stored in a sanitary manner outside of the container or at least stored with the handles never in contact with the food. Chemical dishwasher has acceptable concentration of chlorine. Dishwasher chlorine concentration should be verified daily using test strips (want between 50-100ppm)
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): In the back area the paper towel is not located close to the sink. Ensure this is moved closer.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available. Please forward to me for review.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available. Please forward to me for review.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?