Jim's Place Pizza Food Truck
1600 32 St Vernon BC V1T 5K5 · Mobile Vendor Type B – Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator on site had no valid FOODSAFE.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A No quats test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure valid quats test strips are available at the mobile. F2.1B No probe thermometer observed to monitor internal temperature of foods.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B and F2.7 C- No soap and paper towel observed at the handwashing sink. CDI- Operator was instructed to place a liquid soap and paper towel roll at the handwashing station. F2.7 E -Hand sink was observed occupied by dishes and not accessible to staff at the mobile. CDI- the operator was instructed to ensure hand sink is only used for handwashing and utensils must be washed and sanitized at the 2-compartment sink. Ensure hand sink is accessible at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of pizza in the hot holding unit measured at 35 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 60 °C or above. Repair, replace, or adjust the temperature of the hot holding unit to ensure that food is maintained at 60°C or above.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were observed on counters. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was not equipped with single service product to dry hands. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Supply handwashing sink with single service product to dry hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Staff were unable to locate the permit to operate. The permit to operate must be posted in a conspicuous location to indicate that the facility has approval to operate and is inspected by the health authority to ensure the safety of patrons. Post the permit to operate in a conspicuous location in the mobile unit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The upright cooler was observed to be 4C at top and 16C at bottom. It was also observed to have all perishable foods stuffed onto top shelves, and beverages on bottom shelf. This arrangement either suggests that the operator is aware of this problem or this could be causing the problem (i.e., restricts air circulation with fan observed to be at the top). Please ensure that your coolers are able to maintain 4C throughout at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The mobile unit did not have test strips for their quat sanitizer solution. The operator was instructed to ensure that the mobile is equipped with valid test strips for their sanitizer solution. F2.1B: The fridges were not equipped with internal thermometers. The operator was instructed to ensure that the fridges have thermometers placed inside them for temperature monitoring.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: The soap was not being kept in a suitable dispenser at the handwashing sink. The operator was instructed to ensure that soap is kept in a suitable dispenser at the hand sink F2.7E: The handwashing sink was obstructed during the initial inspection. The operator was instructed to ensure this sink remains unobstructed for handwashing. *CDI
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The mobile did not have the permit onsite. The operator was instructed to ensure that the permit is kept in the mobile while in operation.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan was not in the mobile. The operator was instructed to ensure that a copy of the food safety plan is kept in the mobile.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan was not in the mobile. The operator was instructed to ensure a copy of the sanitation plan is kept in the mobile.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The FOODSAFE training certificates were not kept in the mobile. The operator was instructed to ensure that a copy of the certificates is kept in the mobile.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The water supply was running pink. They were using bottled water for now.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?