Skip to content
Loading map…

JD Farms Specialty Turkey

24726 52nd Ave, Langley · Restaurant

12 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection the only hand wash station was being used for filling water. Was difficult to access the hand wash station to hand wash. Further along the inspection - equipment/utensils being stored inside the handwash station making it difficult to handwash.
      • Corrective Action(s): Dedicated hand washing stations are to be cleared of any equipment or use outside of handwashing. This is more significant in your operation as there is only a single handwash station for the front kitchen. Ensure the handwash stations are always clear and recommend placing a sign indicating that the sink is to be used for handwash only. Operator removed equipment from the hand wash station.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation:
      • Observed staff members replace gloves without performing proper hand washing. Also observed staff working with dirty dishes and clean dishes without handwashing or changing gloves. Another staff member also went from food preparation and cashier without glove change/ hand washing
      • Corrective Action(s): Gloves are not a replacement for handwashing. Handwashing must be performed when going between tasks, especially when going from dirty to clean food preparation activities (ie dirty to clean dishes, food preparation to cashier). Retrain employees on proper hand washing when going between different tasks and that gloves are not replacement to handwashing. Recommend to assign employees to dedicated tasks and minimize switching of tasks. Operator to retrain employees.
      • Violation Score: 15
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS spray bottle tested at 0ppm.
      • Corrective Action(s): Operator refilled QUATS spray bottle from the dispenser, new solution tested at >200ppm.
      • Ensure solution inside the sanitizer spray bottles are replaced daily and concentration checked upon dispensing to ensure the correct concentration of sanitizer is being dispensed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees observed to change gloves multiple times when moving on from food contact tasks to non-food contact tasks, but no handwashing is observed from the staff.
      • Corrective Action(s): Glove use must not replace handwashing. Employees are to wash their hands when removing gloves to ensure no contamination is present when touching clean gloves. Retrain employees to ensure the importance of hand hygiene.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Vinegar/water mixture being used for customer tables
      • 2. Utensils/tongs used for hot holding items left out ontop of the lid with food debris on the equipment.
      • Corrective Action(s): 1. Use the QUATS solution for all food contact surfaces in the facility including customer tables. Vinegar/water is not an acceptable sanitizer for food contact surfaces. Operator to use QUATS solution available on site for these surfaces
      • 2. Utensils should be kept in a container and not be exposed to potential cross contamination. Place utensils in ice bath containers and wash/replace the equipment when soiled. This ensures utensils are kept at a <4C to prevent potential pathogenic growth due to food debris on the equipment. Operator replaced all utensils/tongs.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stuffing in hot holding unit with double insert measured about 10 C less at 52 C, than turkey held in same unit with single insert. Use of the second insert likely acts as an insulator/barrier from the steam heat below.
      • Corrective Action(s): Discontinue practice of the double insert idea for hot holding foods. Staff discarded stuffing and will adjust practices.
      • No further action needed.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions