Jaffray Pump & Pantry
1950 Hwy 3 Jaffray BC V0B 1T0 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer spray bottle near the slicer was measured at 25 ppm chlorine concentration. Spray bottle sanitizers for chlorine should be between 100 - 200 ppm. Discussed with staff on site and provided ratio of bleach to water (1/2 tsp bleach to 1 L of water). Staff made up a new solution of spray bottle chlorine sanitizer and verified with test strips on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available for staff use. Chlorine concentration should be at 100 - 200 ppm. In the spray bottle near the meat slicer, the chlorine concentration was over 1000 ppm and would require a potable water rinse after use. Test strips are needed so staff can confirm the sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Kitchen fridge holding potentially hazardous foods was measured at 7.8°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Renovations occurred without submitting plans for the proposed work. Please provide a layout of the new kitchen for record keeping purposes.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not able to be located by staff.
- 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): Sanitation Plan was not able to be located by staff.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
4 infractions
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Renovations to expand kitchen currently underway. In future, please consult EHO prior to commencing renovations. A discussion on the new layout and a plan must occur in conjunction with the EHO.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not able to be located by staff.
- 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): Sanitation Plan was not able to be located by staff.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No employee on site had valid BC FoodSafe Level 1 or equivalent training on site. No records have been provided regarding the operators FoodSafe certificate as in 2018 all certificates issued before 2013 are now considered expired.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Kitchen stand up refrigerator was not at 4 C or lower as required. At the time of inspection it was measured at 9 C. Potentially hazardous foods were moved by an employee to a different unit which was maintaining temperature. Ensure kitchen stand up refrigerator is repaired/serviced to ensure it is maintained at or below 4 C if potentially hazardous foods are going to be stored in it.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The 'kitchen refrigerator' was operating at 9 - 10 C. Discussed on site with manager to watch fridge and if the temperature does not reduce to below 4 C within an hour then turn down the temperature. If temperature cannot be maintained at or below 4 C then all potentially hazardous foods must be moved to a unit that is capable of maintaining temperature.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Noted that not all employees were performing the sanitizing step of dishwashing. Resource information given to the manager to use to discuss with all employees.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): It was observed that the main deli meat display cooler was at 8C. All potentially hazardous foods must be kept at 4C or colder. Keeping potentially hazardous foods sufficiently cold will prevent their spoilage and the growth of harmful pathogens. This was corrected during the inspection and all potentially hazardous foods were moved to the walk-in refrigerator.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions