Jim's Food Markets
380 Eden Rd Clearwater BC V0E 1N1 · Commercial Bakery - Food Processing
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • repair lowest shelf in walk in cooler that has collapsed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): • Baking room requires cleaning and removal of cardboard, Christmas décor, personal items and all items not currently needed to use this room to bake goods.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for 3 compartment sink sanitizer. Supply photo showing sanitizer is supplied for 3 compartment sink.
- 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): • Staff must use sanitizer in the 3 compartment sink to wash/rinse/sanitize baking cook wear and utensils. Once sanitizer has been supplied at the 3 compartment sink, please supply a photo.
- 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): • Clean inside of sandwich cooler in the bread room (currently not used for cold holding) • Cooler inside bread room, noted above, is not maintaining <4C/40F, do not use until unit can maintain 4C/40F (no potentially hazardous food items stored inside the unit at the time of inspection).
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Breakfast sandwiches stored at room temperature. These items contain cooked egg and meat and must be stored at refrigeration temperatures (< 4C). Discussed and product removed at the time of inspection. As discussed, for other items held at room temperature confirm with food manufacturer with regards to storing at room temperature. If items cannot be stored at room temperature, please move to the adjacent cooler. If it is acceptable to store these items at room temperature, please keep documentation for the Health Officer to review during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips required for sanitizer. Please provide test strips by the date noted above. Health Officer supplied a few spares to use in the interim.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips required - EHO to bring some samples, then facility must purchase their own from supplier. Contact chemical supply company or search out online (looking for chlorine sanitizer strips that measure 0->200ppm).
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please update the food safety plan to be site specific. 2) Please ensure temperature is checked for the 1x unit and logged (cooler in bakery).
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): 1) Please get bread supplier to provide/email/fax nutritional info for the items so that the restaurants that purchase the items know the nutritional breakdown or ingredients.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Updated Food Safety Plan to be provided - last copy was noted to be from 2015. Some items noted for sale (cold wraps for example) are not listed in the plan. I will email a new food safety plan for completion. Please review the items that are prepared here and provide an updated plan. 2) Temperature logs must be kept for the unit inside the bakery area ( double green door under counter unit). I will check on the above noted items in 2 weeks.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dent in drywall has exposed surfaces (adjacent to the flour bin (beside 3 compartment sink)). Repair the wall to provide a smooth surface that is easy to clean. Repair w/in 6 months.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please complete the sanitation plan (empty template provided in the binder).
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions