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JD's Kitchen & Catering

2290 Nicholson Street, South, Prince George, V2N 1V8 · Restaurant

2 inspections

  1. Follow-Up Inspection

    1 infraction

    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not hold a valid Foodsafe level 1, or equivalent certification.
      • Corrective Action: Ensure to complete the outstanding exam for FoodSafe level 1, or equivalent certification.
  2. Routine Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was available - but was not posted conspicuously.
      • Corrective Action: Post the health permit conspicuously.
    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a large bucket of hot soup stored in small refrigerator.
      • Corrective Action: Ensure food products are cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours. Preform adequate cooling procedures: - Portion food into smaller amounts and refrigerate. - Cut big pieces of meat into smaller pieces. - Transfer liquids into shallows pans. - Do not fully cover pans during cooling. Leaving a portion of the pan opened will allow heat to escape and cool the food faster. - Do not stack pans. Air must be able to circulate around the food. - Place a pan of food in an ice-water bath and stir the food. Stirring allows warm air to escape and cool food faster. - Use chilling equipment if available, such as an ice wand or blast chiller.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Measured refrigeration temperatures were slightly elevated (greater than 4°C) in the front cooler by the register. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed raw chicken stored cooked food product (soup). Observed the operator using non-food-grade plastic (garbage bags) to cover food products in storage.
      • Corrective Action: 1) Remove the raw chicken and store in below all other food products to prevent cross-contamination. 2) Remove the food products from the non-food-grade plastic and store them using food grade containers or plastics.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Measured the internal temperature of a refrigerator near the cash-register at an ambient temperature of 9.4°C; hence, equipment is not in good order.
      • Corrective Action: Repair/replace/service the refrigerator to ensure it meets the regulatory requirement of 4°C or below.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator must hold a valid Foodsafe level 1, or equivalent training.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.