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Jim's Cafe (New Westminster)

518 6th St, New Westminster · Restaurant

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 10ppm chlorine residual detected from the low temperature dishwasher at start of inspection.
      • Corrective Action(s): Determined that the tubing for the sanitizer line is too short. Staff switched to a new bottle of sanitizer solution. Dishwasher now has 50ppm chlorine residual for sanitizing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required in the following areas:
      • > Under the dishwasher
      • > In the back storage room, under the shelving racks and behind the chest freezers
      • > Under the reach in cooler
      • Minor amount of droppings scattered in areas against the walls in the storage room.
      • Minor amount of droppings on the top shelf of the prep table across from the cooler.
      • Old droppings found in the storage closet in front of the washrooms, behind the vaccuum cleaner.
      • Corrective Action(s): Clean food debris, remove rodent droppings. Deep clean before closing for the holidays. Use a strong bleach solution to sanitize the floors after cleaning.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tubing for the dishwasher sanitizer line is too short - it does not fall to the bottom of the sanitizer bottle.
      • Corrective Action(s): Get a longer tube for the sanitizer line or raise the bottle to a higher elevation.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had 10ppm chlorine residual for sanitizing.
      • Corrective Action(s): Tubing for the sanitizer line was not reaching the bottom of the sanitizer bottle. Once adjusted, there was 50-100ppm chlorine residual.
      • All dishes, utensils and equipment that were previously washed prior have not been adequately sanitized. They must be sanitized again.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings and signs of activity were noted in the following areas:
      • > Tea cabinet next to the stand up cooler
      • > Storage closet outside of the washroom
      • > Under the storage shelf in the back room
      • Corrective Action(s): Remove droppings and signs of activity. Clean and sanitize these areas with a bleach solution.
      • > Inspect for new entry points
      • > Discard any compromised food or food-related items (take out bags, take out containers, utensils, napkins, etc.)
      • Consult with pest control on these areas. Seal any entry points immediately.
      • Date to be corrected by: June 23, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pipe under the dishwasher is leaking during the final rinse cycle.
      • Corrective Action(s): Service the dishwasher so that there are no leaks. Leaks may lead to accumulating water that act as water sources for pests.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One pot of soup stored in the reach in cooler had a surface temperature of 43C. Staff just made the soup about 1 hour ago.
      • Corrective Action(s): Remove the pot of soup and adequately cool down to 20C within the next hour before putting it back into the cooler.
      • Cooked foods must be cooled down to 20C within 2 hours of cooking, then from 20C down to 4C within the next 4 hours.
      • Use a probe tip thermometer to check the temperature of food - do not rely only on time or feel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One bowl of lettuce and cooking pans were stored on top of the grease interceptor.
      • Corrective Action(s): Do not store any food related items on top of the grease interceptor - it is a non-sanitary surface.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several boxes of frozen sausages were stored in room temperature to thaw before storing in the cooler for next day service.
      • Corrective Action(s): DO NOT continue this practice. All frozen foods must be thawed IN THE FRIDGE when placing under cold running water is not an option.
      • Staff moved all boxes into the cooler immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rat and mouse droppings observed in the following areas:
      • > Shelves below the prep counter in front of the reach in cooler
      • > In the corner of the back storage room under the dry foods shelf
      • > Under the sink cabinet in the washroom
      • Cleaning for food debris is required behind the 2 large chest freezers in the back
      • Corrective Action(s): Remove droppings, clean and sanitize the premises as per your sanitation plan.
      • Maintaining a high level of sanitation will prevent the presence of pests.
      • Date to be corrected by: Dec 23, 2024
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Replace the light cover above the cook line.
      • Corrective Action(s): 1 month.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer had not been cleaned and sanitized; had visible food remains present.
      • Corrective Action(s): Food remains on the meat slicer may be subject to time-temperature abuse, causing growth of pathogens that may spread to other food when the meat slicer is used again. The meat slicer should be cleaned and sanitized after each use, or if using it continously, clean and sanitize every 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The low-temp dishwasher had a chlorine concentration of 10ppm.
      • Corrective Action(s): The food contact surfaces being washed are not reaching adequate sanitization, and may lead to spread of pathogens. The low-temp dishwaher needs to dispense sanitizer solution at 50 to 100 ppm chlorine in order for the plate surface to be adequately sanitized. The sanitizer bucket was changed, and an adequate sanitizer solution strength of 50 ppm was reached.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Items stored in the hand washing sink obstructing it from usage.
      • Corrective Action(s): This will prevent employees from washing their hands frequently. Ensure that the sink is clear of unnecessary items so employees may wash their hands frequently ESPECIALLY since this is the only hand washing station in the back prep. area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The dishwasher and 2 compartment sink had food remains and filth underneath it, close to the back wall.
      • Corrective Action(s): This is unsanitary and the food may act as a source for pests. Keep cleaning the premise as needed, and focus more on the outer perimeter when cleaning.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping cloths noted on cutting board in kitchen area at room temperature.
      • * This condition can promote bacterial growth.
      • Corrective Action(s): Store wet wiping cloths in sanitizer solution when not in use.
      • *Worker placed wiping cloth in chlorine sanitizer bucket that measured at 200ppm using test strip.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was blocked with a grey tray inside the sink.
      • * Hand sinks must be accessible at all times for staff to wash their hands.
      • Corrective Action(s): Tray was removed from sink.
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker washing hands at hand sink with gloves on.
      • *Gloves must be removed first before washing hands in order to remove bacteria.
      • Corrective Action(s): Instructed worker to remove gloves and wash hands before putting on new pair of gloves.
      • Gloves are single-use and should be changed between different tasks.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large metal bowl containing lettuce soaking in water noted in dishwashing area.
      • * Lettuce can be potentially contaminated by water splashing in dishwashing area.
      • Corrective Action(s): Move bowl of lettuce away from dishwashing area.
      • * Worker moved bowl to food prep area.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lo-temp dishwasher has an internal leak where water was observed dripping along p-trap piping.
      • *A large amount of water leaked from dishwasher during a few cycles.
      • Corrective Action(s): Contact a technician today to repair leak in dishwasher. In the meantime, use 2-compartment sink to manually wash dishes. Instructed worker to:
      • 1) Wash dishes with water and soap in first sink.
      • 2) Drain first sink and fill with clean water to rinse dishes.
      • 3) Fill second sink with water and 200ppm chlorine sanitizer to sanitize dishes.
      • DATE TO BE CORRECTED BY: AUG 17/20
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Low temperature dishwasher was not dispensing chemical sanitizer.
      • Corrective Action(s): Low temperature dishwashers use chemical sanitizer to kill germs on utensils. Sanitizer pump was primed during inspection but this did not result in the dispensing of sanitizer into the dishwasher. Instructed operator to have the dishwasher serviced/repaired by a dishwasher service technician. In the interim all dishware and utensils coming out of the dishwasher shall be manually sanitized - provided operator with written instructions on how to manually sanitize.
      • Date to be corrected by: January 29, 2020
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found in the grease drip tray under the grill and on the floor behind the cooking equipment on the cook line.
      • Corrective Action(s): Clean up all droppings and sanitize the affected areas. Premise is serviced by a licensed pest control company on a monthly basis using glue boards and snap traps. The latest technician's report did not indicate any signs of rodent activity, however one glue board was found to have mouse droppings on it.
      • Date to be corrected by: January 29, 2020
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Grease tray under grill was not kept clean.
      • Corrective Action(s): The grease tray under the grill shall be cleaned everyday to remove grease and prevent attracting mice. The support bars on either side of the grease tray shall also be cleaned daily to remove grease.
      • Date to be corrected by: January 29, 2020
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat and mouse droppings found on shelves of work counter in the back food preparation/storage area.
      • Corrective Action(s): Clean up all droppings and sanitize the affected areas. Rodent droppings may be old as droppngs were not found anywhere else. Date to be corrected: July 31, 2019
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large container of pre-cooked sausages were kept at room temperature.
      • Corrective Action(s): Potentially hazardous foods such as sausages need to be stored at 4 degrees Celsius or less. Any potentially hazardous foods stored at room temperature need to be used within 2 hours or less. At time of inspection the operator indicated they did not have a lot of customers throughout the morning breakfast period. Inspection was conducted during the late morniing period and there were only 3-4 four small tables of customers. The large container of sausages had a temperature of 7-9 degrees Celsius. Instructed the operator to store the sausages in the cooler until they are needed.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer in between uses.
      • Corrective Action(s): In-use wiping cloths need to be stored in sanitizer to prevent bacteria from growing on them. The servery was not equipped with a bucket of sanitizer, but the kitchen was however the cook was not storing the in-use wiping cloth in the sanitizer in between uses. The bucket of bleach sanitizer in the kitchen was 200ppm. The servery was however equipped with a spray bottle filled with bleach sanitizer at 200ppm. Instructed operator to prepare a bucket of sanitizer for the servery and gave them the option to also keep using the bleach sanitizer in spray bottle if they wished. Also informed operator that the buckets of bleach sanitizer and towels need to be changed every 4 hours.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found un the double sink, under the shelf in the back food preparation/storage area and in an empty cardboard egg box.
      • Corrective Action(s): Clean up all mouse droppings and disinfect the affected areas, and discard the contaminated cardboard egg box. Monitor for mouse droppings throughout the premise every day and if droppings are found they shall be cleaned up immediately. Mouse droppings were not found anywhere else in the premise. Operator informed that the premise is serviced by a licensed pest control company every 2 months - reviewed pest control report/invoice from November 2018. Advised operator to increase pest control service to once per month.
      • Date to be corrected: January 21, 2019
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot full of potatoes noted at > 70 Degrees Celsius. We were informed that they will move it to sliding door cooler to cool potatoes down. Sliding door cooler noted at 8 Degrees Celsius
      • Correction: Potentially hazardous foods must be cooled down from > 60 Degrees Celsius to 20 Degrees Celsius within 2 hours then 20 Degrees Celsius to < 4 Degrees Celsius within 4 hours. Recommended to cut potatoes into smaller pieces before transferring to the cooler.
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Peeled, cooked, whole potato noted in the sliding door cooler. Internal temperature noted at 6.5 Degrees Celsius. Potatoes cooked last night.
      • 2) Shredded potatoes (3 bowls) in sliding door cooler. Internal temperature at 9.7 Degrees Celsius, 7 Degrees Celsius, 9 Degrees Celsius
      • 3) Partially cooked breakfast sausage noted on the counter. Internal temperature : 15 Degrees Celsius, surface 20 Degrees Celsius
      • 4) open container of milk (6.9 Degrees Celsius), juices (cranberries juice 6.5Degrees Celsius) noted in the drink cooler.
      • Correction: Potatoes were discarded due to time and temperature
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bacon stored in a stainless container on top of the stove. Internal temperature 14 Degrees Celsius. Operator informed us that the bacon was out about one hour ago.
      • Correction: Transfer bacon to refrigerated condition until immediate use.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Slicer blade sharpening component not cleaned thoroughly
      • 2) Knives stored next to the sandwich station were dirty
      • 3) Some utensils on top of dishwashing sink were dirty
      • Date To Be Corrected By Today
      • Correction: Clean and sanitize above noted
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sanitizer bucket in the server station noted at 0 ppm chlorine
      • 2) In-use wiping cloth noted on the prep table
      • Correction: 1) Maintain sanitizer solution > 100 ppm at all time.
      • 2) Keep in-use wiping cloth in the sanitizer solution when not in use.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two boxes of pre-cooked breakfast sausages noted in their original boxes. Box label stated that the sausages are UNCOOKED. Boxes were soaked with oil from sausages.
      • Corrected During Inspection
      • 2) Multiple food items ( potatoes, open bags of fries, etc.) were not protected form contaminants falling from above
      • Date To Be Corrected By Today
      • Correction:
      • 1) Discard pre-cooked sausages. Any food items must be stored in food grade container with proper cover.
      • 2) Cover food items with plastic wrap or foil. If possible, transfer open bags of foods to food grade container with lids.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door cooler noted at 8 Degrees Celsius.
      • drink cooler (Jones Soda Co.) noted at 7 Degrees Celsius
      • Date To Be Corrected By 07/11/2018
      • Correction: Maintain coolers at or below 4 Degrees Celsius at all time. Adjust the dials or call professionals to fix the coolers.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemicals stored next to food items in the dry storage area.
      • Date To Be Corrected By Today
      • Correction: Chemicals cannot be stored with food items. Find a designated area for chemicals away from food items.
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old slicer, crow bar, road rock salt, etc. Items that are not required for day to day operation noted on premise.
      • Date To Be Corrected By Today
      • Corrective Action(s):
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Inquired operator of cleaning procedure for tables in the hall; she was not aware of proper procedures and was using 'windex' to clean tables. demonstrated the proper procedures to operator using bleach sanitizer
      • Corrective Action(s): 1.window cleaning agents are not suitable to be used on food contact surfaces; do not use 'windex'
      • 2.keep cleaning towels in the sanitizer when not in use and replace the sanitizer throughout the day as necessary
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed a small batch of soup cooling at room temperature prior to refrigeration on the floor. Pot-shaped burn marks on the floor indicated this is a common practice that must be discontinued.
      • 2. Observed potatoes and cut cheese being stored in cooler withour covering/protection.
      • Corrective Action(s): 1. Required operator to discontinue this practice immediately and have all potentially hazardous foods stored on food contact surfaces
      • 2. Required operator to cover all food products in cooler
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed recyclable beverage containers being stored in the back near the back entrance
      • Corrective Action(s): Required operator to remove these items as they can attract pest
      • Date to be corrected by: Feb.28.2018
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A few tiles in the kitchen were damaged to the point where it was not eaily cleanable
      • Corrective Action(s): Required operator to replace/repair all broken tiles so that kitchen floor is easily cleanable
      • Date to be corrected by: Feb.28.2018
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not adequately sanitizing dishware.
      • Corrective Action(s): Low temperature dishwasher had a chlorine sanitizer concentration of 0ppm after the final rinse. The problem was due to the sanitizer line being placed in the detergent container and the detergent line placed in the sanitizer container. The hoses were switched and the chlorine sanitizer concentration was 100ppm after the final rinse. Discussed with operator about making sure the proper chemical line is placed in the appropriate chemical container and suggested labelling the lines to avoid confusion. Also discussed with operator to replace the sanitizer line with one that is longer as the current one does not appear to reach the bottom of the sanitizer container.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Organic waste improperly stored in organic bin.
      • Corrective Action(s): Please make sure organic waste is properly stored in the organic bin to avoid attracting pests. Flies were noted around the organic container behind the restaurant with organic waste on the ground surrounding the bin. A foul odor of decaying organics was also noted. Operator said the organic waste is picked up once per week. Discussed with operator that if the bin is not large enough to store one week's worth of organic waste then they need to get a larger bin; and due to the warm weather they need to ensure the organic waste is picked up as frequently as necessary to avoid attracting pests or causing odor issues, which may require more than once pick up per week.
      • Date to be corrected: Today.
      • Violation Score: 3