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JEFF'S YIG #1623

197 COMMERCIAL, BERWICK · Food Establishment

4 inspections

  1. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • On a regular basis make sure to check the sanitizer concentration using the test strip.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Keep cold water supply on at HMR handwash (corrected). Provide high riser type faucet at produce area handwash. Meat room handwash cannot be blocked and must be accessible at all times (corrected). Position equipment that all sinks are always accessible.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION.
      • Replace ceiling tiles in meat room and repair / replace walls at bottom. All walls and shelving in produce area must be smooth, impervious, durable and easily cleanable and piping must be enclosed. All bare wood in receiving / storage must be repaired / replaced and made smooth, impervious , durable and easily cleaned. Increase walk-in coolers lighting to >=330 lux. Sinks in store must be routinely descaled and cleaned at least daily. Repair legs on HMR Fridge and interior of fridge is in uncleanable condition. Repair / replace washroom fan and ensure ducted outside.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Bunker case not holding <=4C in foods. Meat products recently placed were relocated to other working refrigeration. End case not holding Potentially hazardous foods <=4C in all areas (cheese /eggs). Product recently placed was relocated by operator to other working refrigeration. Two door HMR fridge not holding <=4C in foods. Food > 4C for >=4 hours were discarded. All these units were taken out of use and must be serviced / adjusted and holding <=4C in foods before reuse.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • In meat walk-in cooler ready to eat foods must be stored above and separated from all raw foods. More shelving is required to eliminate milk crates also. Cease practice of double stacking in hot hold unit (corrected). All packaging must be stored properly >=6i.n / 15cm. off the floor and not in hallway.