Jimmy's Pub & Grill
1418 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service
15 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw ground beef in a package was being stored in the walk in cooler on top of a sealed container of ready to eat pickles. The operator immediately removed the ground beef package from on top of the pickles and placed it in a shallow chaffing dish away from any other food items. Corrected during the inspection.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility is using a QUAT sanitizer for sanitizing food contact surfaces, and has an iodine glass dishwasher in the bar area. Facility has chlorine test strips on site, but no QUAT sanitizer test strips were able to be located. Iodine test strips were on site near the glass dishwasher, but the case is missing so employees are unable to verify what the concentration is.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer used for food contact surfaces recorded at 0ppm during the inspection. After trouble shooting, the line connecting the sanitizer to the automatic dispenser was blocked. Once reconnected, a 200ppm solution was able to be dispensed. Corrected during the inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site at the time of the inspection. Resources to develop a food safety plan will be sent to the operator with the inspection report.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site at the time of the inspection. Resources to develop a sanitation plan will be sent to the operator with the inspection report.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility is using QUAT sanitizer for food contact surfaces. No QUAT sanitizer test strips available at the time of the inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer in both spray bottles recorded at a concentration less than 200ppm. QUAT sanitizer should be kept within 200-400ppm for adequate sanitizing.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lettuce was being stored directly on metal rack in walk in cooler. As the metal rack may not be cleaned frequently, storing food this way may cause potential contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. QUAT sanitizer in both spray bottles recorded at a concentration less than 200ppm. QUAT sanitizer should be kept within 200-400ppm for adequate sanitizing. 2. High temperature dishwasher recorded at 54 degrees Celsius on the first cycle, then 49 degrees Celsius on second cycle. High temperature dishwasher was not able to meet the minimum requirement of 71 degrees Celsius for adequate sanitizing.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available on site. Information will be sent to operator for developing this document.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on site. Information will be sent to operator for developing this document.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Still waiting for parts for the Dish Washer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Gauges not working properly
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dish washer gauge is not working
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dish washer Dial (Rinse Cycle) not working properly.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometer required in new prep cooler.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): New thermometer not working require working thermometer for Dish washer
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Daily temperature readings of coolers are required. Ensure the Daily temperatures are charted.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dish washer dial requires attention.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometer are required in all coolers
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Glass sanitizer 0 ppm CL must be 50-100 ppm
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cover for lights are required
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions