Jim's BBQ Barn
9844 Hwy 5 Little Fort BC V0E 2C0 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): san sol'n in the sanitizing basin of the three comp't sink was tested with Hydrion QT test strip ( test yielded a result of 0 ppm quats); basin was re-filled with fresh san sol'n ( 2nd test with the strip showed quats @ a concentration of 200-400ppm)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Operator must apply corrective action within 4 hours: pepper bun, samosa, and croissant( spinach-feta) items in hot holding cabinet have internal temps of 56-58°C ( internal temps as verified by EHO using Cooper thermometer)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): NUTRITIONAL facts tables are not onsite for spinach feta croissant and ham&cheese croissant ( ingredient listings for both items contain the word "MARGARINE"); EHO unable to do calculation of Trans Fat content and therefore unable to verify if products meet the five percent (5%) restriction.
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.5C All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 4 sausage rolls being held in the cabinet ( not a hot holding unit) 44.4degC internal temperature Pepperoni wrapped in bread ( pig in a blanket) and smokies baked in a similar way-held at 54degC inside the display cabinet ( not a hot holding unit)
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Handwashing sink had been removed behind the hot holding cabinet / food preparation area
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink for exclusive use of foodhandling staff had been removed from food prep area
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): no soap in dispenser in the handwash station
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): manager to ensure wiping cloths are stored in a bucket of clean sanitizing solution or are discarded when the cloths are dirty or after 1 use
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): samosas are stored at room temperature; manager to ensure cooked potentially hazardous foods ( phfs) are kept hot ( 60deg C or hotter internal temp)
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions