Jacky's Chinese Restaurant
932 Columbia Ave Castlegar BC V1N 1H2 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop handle was in ice in ice machine. Operator instructed to remove ice scoop and place in separate washable container.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Raw meat stored above ready to eat foods in walk in cooler. 2)Food observed uncovered in walk in cooler, and prep cooler.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispensers at hand sinks were empty
- 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): No Food Safety Plan was available on site
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was available on site
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are not available at the time of inspection.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mouse droppings were observed in the back storage area on the floor and on the shelves.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The high temperature dishwasher temperature was measured at 63.4C at the time of inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan is not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan is not available at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Storage practices in walk-in cooler require improvement. All raw meat are to be stored below or on a separate shelf to prevent contamination onto non-raw or ready to eat products.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen squid in a bowl was found on a prep table in back storage area. Please thaw all foods in the following approved manners: 1. in a clean sink with cold running water 2. in a cooler at 4C 3. cooked immediately
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths in kitchen are not placed in sanitizer. Please have wiping cloths placed and stored in 100 ppm bleach to prevent build up of bacteria. An egg carton was used to line spatulas near cooking area. Please use equipment that can be cleaned and sanitized. -CORRECTED DURING INSPECTION
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink by walk-in cooler requires a paper towel dispenser with paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?