J-Don
2900 30th Ave Vernon BC V1T 2B7 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Observed residue on two forks in the clean cutlery tray. Corrective Action: Clean and sanitize the forks. Inspect utensils and equipment after dishwashing to ensure the process was effective.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: There is rust on the metal dishracks. Corrective Action: If the rust cannot be removed, provide new dishracks. Consider vinyl-coated racks to prevent rusting.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Provide new chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The small wood cabinet next to the range is in poor condition. Newspaper is used as a surface liner. Corrective Action: Replace the cabinet with a stainless steel side table or similar item. Clean work surfaces as needed, do not cover with absorbent material. F2.5C: Improper handling of in-use wiping cloths. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. Cloths may be kept on work surfaces for short periods if they are saturated with sanitizer. Discard or launder used cloths as per the manufacturer/supplier recommendation.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is not supplied at the primary hand sink or staff washroom sink. Corrective Action: Refill, repair, or replace both dispensers. The mounted soap dispensers should be refilled and used.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in the upright cooler at the line was measured at 8°C. Corrective Action: Adjust, service, or replace the cooler so food is maintained at 4°C or colder. F1.2B(2): Cooked noodles and salad mix are sometimes held at room temperature for longer than 2 total hours. Corrective Action: Store noodles, cut produce, and other potentially hazardous foods at 4-60°C for no more than 2 total hours. If room temperature holding exceeds 2 hours, the product is unsafe and must be discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Retrain staff as required. Lather with soap for 15 seconds. Use paper towel to turn off the taps to prevent recontamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Door tracks and interior of the upright cooler • Behind the chest freezers • Under the three-compartment sink • Inside the microwave Corrective Action: Clean the areas identified. F2.5C(1): Used wiping cloths are stored loose on work surfaces. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5C(2): Observed a food handler with a used wiping cloth in their apron pocket. Corrective Action: Do not store cloths in contact with aprons or clothing. F2.5D: A chemical is stored in an unlabeled bottle in the dishwashing area. Corrective Action: Label the bottle to identify its contents.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Boiled eggs in a saucepan are being cooled inside the hand sink basin. This discourages proper handwashing and may contaminate the eggs. Corrective Action: Remove the eggs. Use the sink for handwashing only. Food processing must occur in sanitary, designated areas.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises. Resume record keeping for temperatures and sanitizer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Inadequate hot water pressure at the primary hand sink. Corrective Action: Repair the system so hot water is provided in sufficient quantity and pressure at the hand sink.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The probe thermometer is inaccurate. Corrective Action: Obtain an NSF-certified probe thermometer with a digital display. Store in an accessible location.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: The dish rack is rusted and in poor condition. Corrective Action: Discard the dish rack. Obtain a new rack that is in good repair, durable, and of adequate size.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation: • Interior racks, surfaces, and door tracks in the reach-in glass-door cooler • Dishwashing area • Fan cover in the front beverage cooler Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5B(2): The counter section to the right of the warewashing sink is covered with cardboard and linens. These materials readily absorb moisture and contaminants. Corrective Action: Remove absorbent materials. Clean the counter surface as needed. Cleaning and sanitizing products can be stored in an alternate location; contained and separate from food and food contact surfaces. F2.5E: Observed miscellaneous items and clutter in the back storage area. Corrective Action: Assess the stored items. Remove any equipment or materials that are not required for food related operations. F2.5K: Improper utensil storage. Knives are kept in the narrow space between food prep counters. This space cannot be easily cleaned. Corrective Action: Store in-use knives inside clean, dry containers or on a clean surface. Remove debris using a cloth immersed in sanitizer solution. Wash and sanitize the knives and contact surfaces every 4 hours, or more often as needed. Store clean and sanitized utensils in separate containers or on a magnetic knife rack.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Complete all sections of the Sanitation Plan.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
10 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): F1.1B: Internal temperature of cooked meat is not being monitored prior to service. Corrective Action: Cook chicken and other raw protein to an internal temperature of 74°C (165°F) to control bacteria. Verify internal temperature using a sanitized probe thermometer.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Observed vermicelli, avocado, and salad mix stored on prep table at room temperature. Corrective Action: Transfer these items to a cooler at 4°C or colder. Vermicelli, avocado, salad mix and other potentially hazardous foods (meat, dairy, eggs, cut fruit/vegetable, cooked vegetable, starches, tofu) can be safely held between 4°C and 60°C for a total of 2 hours, before which time they must be returned to a cooler at 4°C or colder. If held between 4°C and 60°C longer than 2 hours, the product must be discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature condition of potentially hazardous food is not being monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Inadequate handwashing technique observed. Operator rinsed hands without using soap. Corrective Action: Use proper handwashing technique to prevent contamination and foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Containers of raw meat stored above ready-to-eat foods in the reach-in cooler. Corrective Action: Transfer all raw meat to the lowest shelf inside the cooler. Always store ready-to-eat products that will not be cooked prior to service above raw protein to prevent cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B(1): Utensils being washed in the single basin prep sink in the kitchen area with no sanitizing step. Corrective Action: Wash and sanitize all dishware, utensils, and equipment in the dishwashing sink in the back area. The prep sink is not intended for dishwashing. Properly clean and sanitize all dishware: • Scrape items to remove gross debris • Wash in detergent and warm water (45°C) in first sink compartment • Rinse with warm running water in second compartment • Sanitize: immerse items in bleach solution at 100 ppm chlorine for 2 minutes in third sink compartment • Allow items to air dry in a clean place F2.3B(2): Observed clean items air drying on soiled towel near the prep sink. This can re-contaminate clean items. Corrective Action: Remove and launder towel. Air dry clean items on a dish rack or other hard, clean surface. Do not use cloth liners. F2.3D: Bleach sanitizer solution in spray bottle measured greater than 200 ppm chlorine residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre of water). Change solution daily.
- F2.3B Manual dishwashing procedure 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation observed: • Dry rice grains on the floor near reach-in glass door cooler • Debris and old floor mat behind cooking equipment and prep table • Food debris and residue on interior surfaces, fan grating, and in door track of reach-in glass door cooler Corrective Action: Clean the areas and equipment identified to remove debris, objects, and residue. F2.5B(2): Shoe rack located under dishwashing sink. This item obstructs proper cleaning of the dishwashing area. Corrective Action: Move shoe rack to an alternate location away from food preparation and ware washing areas. Clean under the dishwashing sink.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Observed materials unsuitable for food premises: • Newspaper used to absorb oil/grease under tabletop deep fryer and oil container • Cardboard liner on a rack inside the reach-in cooler Corrective Action: Discard newspaper and cardboard.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan not available onsite. Corrective Action: Locate Food Safety Plan and keep a copy onsite. EHO to provide guidance if new plan is required.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.3: Sanitation Plan not available onsite. Corrective Action: Locate Sanitation Plan and keep a copy onsite. EHO to provide guidance if new plan is required.
- F1.1 Are proper cooking procedures followed?
- Monitoring
9 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): F1.1B- No internal temperature logs being maintained to verify that potentially hazardous foods are cooked to a safe internal temperature. No probe thermometer onsite to measure temperature. ACTIONS REQUIRED: • Operator to obtain a NSF certified probe thermometer and maintain an internal cooking temperature log to make sure that all potentially hazardous foods are cooked to a safe internal temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B-Ready to eat items such as the lettuce, edamame, sliced oranges, and rehydrated vermicelli on the food prep counter being stored at room temperature. This can allow for bacteria growth if food is stored between 4-60°C(40-140°F). ACTIONS REQUIRED: • Operator to store the containers for the ready to eat items (lettuce, edamame, sliced oranges, vermicelli) on the food prep counter in an ice bath if operator wishes to keep the ready to eat items on the food prep counter. Otherwise, operator must store the ready to eat items in the cooler at all times and only take it out when needed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6C- Sushi rice was measured to have a pH of 4.8 at time of inspection. Sushi rice must have a pH of 4.2 or less to be safely stored at room temperature and prevent growth of bacteria and toxin production. ACTIONS REQUIRED: • Operator to adjust the sushi rice recipe to be able to make sushi rice with a pH of 4.2 or less. Operator to obtain pH test strips to check sushi rice pH before serving to ensure the pH is 4.2 or less.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A- No chlorine sanitizer test strips available onsite to verify concentrations. F2.1B- No thermometers any of the coolers or freezers to measure and keep track of temperatures. ACTIONS REQUIRED: • Operator to obtain the appropriate chlorine sanitizer test strips and use test strips to check sanitizer concentrations daily to ensure the proper sanitizer concentration is being used. Operator to email photos of the appropriate test strips onsite and being used to check sanitizer concentration to EHO for infraction resolution. • Operator to obtain NSF certified thermometers for each cooler/fridge and freezer to ensure that all cold holding units are able to maintain 4°C(40°F) or below as well as a NSF certified probe thermometer for checking internal cooking temperatures, hot holding temperatures, and cooling temperatures. Operator to email photos of thermometers in all coolers and freezers as well as the probe thermometer onsite to EHO for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C- Several wiping cloths were observed to be on the food prep counters at room temperature. This allows harmful bacteria to grow on the cloth and can contaminate food contact surfaces when used. F2.5D-Chemicals in spray bottles insufficiently labelled. Spray bottle of sanitizer in kitchen appeared to be different than the Classik sanitizer being used for dishware. ACTIONS REQUIRED: • Operator to store wiping cloths in 200 ppm sanitizing solution at all times to prevent pathogen growth on cloths and to change solution every 2 hours or more often if heavily soiled. Operator to email photos of wiping cloths in sanitizing solution to EHO for infraction resolution. • Operator to label sanitizers more specifically to ensure chemicals are not mixed together or used incorrectly. Operator to email photos of labelled spray bottles to EHO for infraction resolution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6D- Sauce was being hot held using a metal bowl with a water bath on top of a portable countertop burner. Operator reported that sauce was brought to a boil and kept on the burner in the water bath to be hot held and then left to cool. This method of hot holding is insufficient to maintain a temperature of 60°C or higher. ACTIONS REQUIRED: • Operator must keep sauce on burner with heat on to maintain 60°C or higher when hot holding and check temperature every 2 hours with probe thermometer to ensure temperature is maintained. Operator must keep sauce heated to at least 60°C in between lunch and dinner service to prevent temperature from entering the danger zone of 4-60°C where bacteria can grow. Do not continue to use water bath on countertop burner method to hot hold.
- F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3- No food safety plan onsite at time of inspection. No temperature logs are being maintained for coolers, cooking, cooling, or hot holding. ACTIONS REQUIRED: • Operator to keep a copy of food safety plan onsite at all times and email a copy to EHO. • Operator to begin checking and recording temperatures of coolers, cooking processes, cooling processes, and hot holding to verify that the proper temperatures are maintained. Email photos of updated logs onsite to EHO for infraction resolution.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4- No sanitation plan onsite at time of inspection. ACTIONS REQUIRED: • Operator to keep a copy of sanitation plan onsite at all times and email a copy to EHO.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6A- Operator's FOODSAFE certificate has expired. ACTIONS REQUIRED: • Operator to renew FOODSAFE certificate and have a copy of certificate onsite at all times. Please email EHO a copy of certification once obtained for infraction resolution.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer procedure used in 3 compartment sink is not adequate and must be a min 100ppm. Acceptable procedure would be adding 30ml of fresh bleach to 4L of water to produce a 100ppm bleach solution OR 200ppm quats solution. Sanitizer spray bottle had 200ppm bleach solution present.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store raw meats above ready to eat vegetables. Ensure raw meats are stored on the lower shelves or in a separate area in the cooler. NOTE : overall food handling procedures are very good as items are covered and dated.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions