Jakes Pub & Grill
365 Hwy 97 100 Mile House BC V0K 2E0 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: The flooring has been replaced, but a small section at the entrance of a new crawl space needs to be adequately cleaned, sanitized and sealed so that food debris does not get trapped.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: The prep-cooler was operating at 10°C. The operator noted that the cooler has been broken for awhile and is waiting to be fixed. Corrective Action: Fix the cooler and ensure it is maintaining a temperature of 4°C or colder at all times. This cooler must not be used until it is fixed and maintaining temperature. If the cooler can't be fixed then it must be replaced with a functional cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips were not available at the time of the inspection. Corrective Action: Acquire sanitizer test strips and ensure that the sanitizer is being mixed at the appropriate concentration.
- 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): F2.3A: Mechanical dishwasher was broken at the time of the inspection. Corrective Action: Fix the mechanical dishwasher. F2.3B: The 2-compartment sink is not accessible as the the dishwasher is blocking off the second compartment. Please note all dishware must be sanitized with a food safe approved sanitizer. Corrective Action: Relocate the dishwasher to a new location in order to guarantee both compartments are accessible. This is especially critical when the dishwasher is broken. F2.3C/D: The facility did not have any sanitizer solution available at the time of the inspection. Corrective Action: Mix sanitizer solution and ensure it is ready and available at all times.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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: The following was noted during the inspection: • Build up of food debris and grease was noted on multiple surfaces, equipment, and utensils. • Loose tiles/broken tiles in the kitchen. Corrective Action: Appropriately clean and sanitize all surfaces, equipment, and utensils. Repair or replace the tiles. F2.5G: Raw meat in the walk-in cooler was siting on the shelf above ready-to-eat food items. Corrective Action: Re-arrange the cooler and ensure that all raw meat products are kept separate from the ready-to-eat food products. This can be achieved by ensuring the raw meat products are either kept on their own shelves or stored on the bottom shelves below the ready-to-eat products.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Paper towel was not present at the handwashing sink at the time of the inspection. Corrective Action: Ensure paper towel is available at the handwashing sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Line cooler is broken. The operator advised the EHO that the cooler is getting fixed.
- 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?