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Java Cafe

4 - 9145 Corbould St, Chilliwack · Restaurant

11 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT) Stir spoons stored in container without ice water.
      • Corrective Action(s): Staff filled the stir spoon container with ice water. Ensure ice water for in-use utensil storage is refreshed regularly to maintain temperature at or below 4C.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoops and stir spoons were stored in a container with water that registered at 21 deg C.
      • Corrective Action(s): Staff removed the ice cream scoop and stir spoons from the containers and placed them at the two compartment sink to be washed, rinsed, sanitized, and air dried. Store in use utensil in either water that has internal temperatures at or above 60 deg C. Alternatively, store in use utensils in ice water mixtures. Ensure to replace hot water if temperatures drop below 60 deg C or if ice melts.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handwashing station near the blenders was not supplied with paper towel at the start of the inspection.
      • 2) Handwashing station near the ice cream display was not supplied with soap, paper towel, and was obstructed from access.
      • Corrective Action(s): 1) Staff placed a paper towel roll at the handwashing station near the blenders.
      • 2) Staff moved the obstacles and placed paper towel and soap dispenser at the handwashing station near the ice cream display.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Container that held the scoop was stored directly in the ice machine.
      • Corrective Action(s): Container and scoop were removed from the ice machine by staff and placed outside. Do not store scoop inside ice machine, unless it is placed in a way that it does not directly contact the ice.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): repeat violation; condiments stored at room temperature; discard any condiment which has been out longer then 2 hrs
      • Corrective Action(s): ensure all condiments which are labelled refrigerate after opening are stored as such
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine has visible mildew build up
      • Corrective Action(s): ensure ice machine is emptied; cleaned & sanitized prior to using
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: areas such as handles, where the wall meets the counter, corners meet, cupboards & counters have build up of food grime or food splatter
      • Corrective Action(s): ensure all hard to reach areas are thoroughly cleaned to maintain facility in sanitary manner
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use cutting boards and knives not sanitized with chlorine throughout the day or between uses. Disposable cloths are used to wipe between uses. Ch,orine sanitizer bucket is used between wiping counters and sanitizing small cutting board by placeing cutting board in bucket.
      • →Food contact surfaces must be snaitized using sanitizer (Chlorine concentration of 100 ppm) at least every 4 hours to lower the number of harmful micro-organisms and prevent cross-contamination between food preparations.
      • →Placing cutting board in Chlorine sanitizer bucket will not properly sanitize it, and cutting board may be potentially re-contaminated as this bucke is also used for wiping counters.
      • →After sanitizing cutting boards and knives by wiping with Chlorine 100ppm and cloth, allow them to air dry before used to prevent chemical contamination on to food.
      • →Provided education on proper sanitizing procedures.
      • Corrective Action(s):
      • Violation Score: 5
  6. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Premise was serving BBQ beef on steam rice at the time of inspection. Operator informs me they make the beef at home to bring to the business to sale. Food made at home cannot be sold at the restaurant.
      • Corrective Action(s): Do not process food at home. All food sold should be bought from an approved source and handled in an approved kitchen. BBQ beef removed off premise at the time of inspection. Submit a food safety plan for new menu item for health approval.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (pizza, sausage rolls, etc.) were stored in display cooler at 8-9°C.
      • Corrective Action(s): Move all noted foods to a cooler capable of maintaining temperatures of <= 4°C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer measured 10 ppm.
      • Corrective Action(s): Prepare new bleach sanitizer and maintain at 100-200 ppm. Ensure all food prep surfaces are sanitized at least every 4 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler is maintaining temperature of 9°C.
      • Corrective Action(s): Repair this cooler so it is able to maintain temperatures of <= 4°C. Do not store any potentially hazardous foods in this cooler until it has been repaired.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach surface sanitizer in bucket at 50 ppm. Required concentration of bleach for sanitizing is 100 ppm. Mixed new solution. Always follow this recipe: 1/2 teaspoon bleach per 1 L of water for 100 ppm. Use this for sanitizing dishware as well (e.g. cutting boards, tongs, knives, bowls)
      • Corrective Action(s):
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed ice cream cones and waffle cones positioned at the window and window was propped open. No coverage was provided for the cones to protect them from contamination
      • Corrective Action(s): Ensure to have a cover for the cones to protect them from contamination at all times.
      • Date to be corrected by: Feb 1 2019
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light bulb in the walk in cooler not working properly.
      • Corrective Action(s): Ensure to replace with a working bulb to provide sufficient lighting inside the walk in cooler
      • Date to be corrected by: Feb 1 2019
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed blender used for cold beverage being rinsed with just water after use. Dairy products were used to make the beverage
      • Corrective Action(s): Required operator to wash rinse and sanitize using detergent and sanitizer. All utensils/tools in continuous use must be cleaned and sanitized every 4 hours. If different food items are used on the same utensils/tools, they must be washed and sanitized immediately after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed waffle and ice cream cones by the window exposed to with no protection.
      • Corrective Action(s): Required operator to provide protection for the cones so that only operator as access to them when in use and have them covered during down times.
      • Date to be corrected by: Oct 17 2018
      • Violation Score: 3
  11. Routine Inspection

    0 infractions