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Javadotcup

516 3rd Avenue West, Prince Rupert, V8J 1L8 · Restaurant

6 inspections

  1. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops for flour and sugar were left in ingredient bins at time of inspection. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Operator removed scoops at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products stored on the floor in the back storage area.(Public Health Significance) Storing food directly on the floor creates a significant contamination risk because products may come into contact with dirt, moisture, and debris, and are more easily exposed to pests and cleaning chemicals. Floor level storage also prevents proper air circulation, which can compromise temperature control and increase the risk of bacterial growth, contributing to potential foodborne illness.
      • Corrective Action: Operator shall remove all food items from the floor and store them at least 15cm ( 6 inches) off the ground on approved shelving or racks, and maintain proper storage practices to ensure ongoing compliance.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves in the dishwashing area were stred utensils observed in unsanitary condition, with visible dust, food particles, and oily residue present on the surfaces. (Public Health Significance)Unsanitary shelving in the dishwashing area poses a significant contamination risk because dust, food debris, and grease can transfer onto clean dishes, utensils, and food contact equipment stored on these racks. This creates conditions that support the growth of bacteria and other microorganisms, increasing the likelihood of foodborne illness. Contaminated storage surfaces undermine the effectiveness of the dishwashing process and compromise overall sanitation in the facility.
      • Corrective Action: Operator shall thoroughly clean and sanitize all shelving in the dishwashing area to remove dust, food particles, and grease, and implement a routine cleaning schedule to ensure these surfaces remain in sanitary condition at all times.
  2. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Meat in the back refrigerator and spring rolls in the freezer in the back were left without lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator added lids to the food at time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health Significance): Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine bleach, or as single use cloths that are thrown away or laundered after each use.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was propped open to allow for air flow at time of inspection. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Add a tight screen door to the back door to allow air in and keep pests out, otherwise keep the door closed except when in use.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Shelves in the storage room for pop and other beverages were made of unfinished wood. (Public Health Significance): Materials like raw wood will absorb anything that is spilled into it, which may lead to rotting wood, unwanted smells, and can be a pest attractant, especially if it is a sweet smelling stain. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Either add food safe paint to the wooden shelves or a liner that makes them smooth, durable and easy to clean.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed an employee only rinse hands between switching tasks and not using soap at time of inspection. (Public Health Significance): Handwashing and proper glove use is the easiest way to prevent foodborne illnesses.
      • Corrective Action: Ensure proper handwashing occurs when switching tasks, for example handling payment/ orders, preparing food, going to the washroom, or taking out the garbage.
  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unsealed wooden shelves found in the back kitchen area. As well cardboard found lining a plastic shelving unit in the back kitchen area. (Public Health Significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Either add a durable easy to clean liner or finish the surface with a food grade sealant.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Two front display coolers were measured at 9°C and 13°C. These units contained some potentially hazardous cold foods. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator immediately discarded all of the potentially hazardous foods that have been stored in the coolers for longer than 2 hours. Operator adjusted the temperature of the unit and will continue to monitor closely. All remaining potentially hazardous cold foods must be moved to a working refrigeration unit that maintains a temperature of 4°C or less, or discarded if 2 hours of storage time has exceeded. Do not store any new potentially hazardous foods in these coolers until the temperature is below 4°C.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice maker was dirty. All equipment must be cleaned and sanitized at an adequete frequency to prevent build up of residue, debris, or mold.
      • Corrective Action: Immediately empty the ice maker. Clean and sanitizer the interior of the ice maker.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator placed wiping cloths into a sanitizing solution of 200 ppm chlorine.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: (CORRECTED DURING INSPECTION) Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Operator moved all of the equipment in the affected area to be washed before use. Operator cleaned and sanitized the droppings using sanitizer spray and paper towel. Please continue to monitor for signs of pests and keep the premises clean and free of any pest attractants such as food and water.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food residue is observed beside the stove. The food premises must be maintained in a sanitary condition. Unsanitary floors conductions may act as a pest attractant.
      • Corrective Action: Pull out the stove then clean and sanitize the indicated area. Ensure that deep cleaning is conducted at an adequete frequency to prevent build up of grease and residue.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light bulb in basement is very dim and needs to be replaced. The lighting in the premises must be adequetely bright to support routine cleaning and sanitiziation.
      • Corrective Action: Replace the light bulb in the basement.
  6. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce. Food stored without lids or covers. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Dirt and debris can contaminate food if it is left uncovered for extended periods of time.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce. Ensure all food is covered when stored.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Entrance doors are left open. Observed a fly on the wall near one of these doors.
      • Corrective Action: Provide screens on any windows or doors left open to ensure pests cannot enter. Other option is to keep doors closed.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard and raw wood is used in some of the dry storage ares. These materials are not sufficiently sealed or durable to allow regular cleaning and sanitizing. Public Health significance - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Discard cardboard used in dry storage area.