Jita's cafe
A-1007 11 Ave S Golden BC V0A 1H0 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed the storage of ready-to-eat food item (Lettuce) next to raw eggs in the cooler. The storage of ready-to-eat food items next to raw foods can increase the risk of food contamination. Ensure that raw products are stored separately from ready-to-eat food items such as lettuce.
- 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): Chlorine Test Strips are old and will need to be replaced. Ensure that chlorine test strips are in good condition to monitor sanitizer concentrations.
- 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): Low Temperature dishwasher measured at less than 50ppm Chlorine. Multiple runs with the dishwasher still showed less than 50ppm Chlorine on EHO Test Strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plans were not available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plans were not available on-site.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that dishwasher cycle measured 65 degrees C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Upon inspection, it was noted that the high temperature dishwasher was only reaching a max temperature of 68 deg C at the plate. This was after multiple cycles.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Upon inspection, it was observed that lentil soup, being kept warm on the stove top, was measured at ~52 degrees C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Monitoring test strips missing for dishwasher. Chlorine test strips must be available to check chemical sanitizer concentrations; minimum 50ppm, recommended 100-200ppm chlorine.
- 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): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The temperature of the standing refrigeration unit measured ~10°C. Potentially hazardous foods must be stored at ≤4°C at all times. Repair/replace the unit so it functions as intended at ≤4°C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed staff drying hands with a damp communal hand towel. Discontinue this practice immediately. Hands must be dried using single-use paper towel.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): ***Re-occurring infraction as of October 14, 2015*** A food safety plan has been developed, however, staff were unable to locate it at time of inspection. Ensure a written copy is kept on-site and available for staff at all times.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): ***Re-occurring infraction as of October 14, 2015*** A sanitation plan has been developed, however, staff were unable to locate it at time of inspection. Ensure a written copy is kept on-site and available for staff at all times.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Eggs were observed being left out on the counter at room temperature. Eggs were placed back into the refrigerator during the time of inspection. 2. A thermometer is missing from the large two door refrigerator at the back of house.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dirt and debris build up was observed under counters, equipment and in hard to reach areas.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Staff members were unable to locate the food safety plan during time of inspection. 2. Temperature logs are not being maintained on a daily basis.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff members were unable to locate the sanitation plan during the time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): During the time of inspection the following items were observed: 1. Eggs were left out at room temperature. The operator placed the eggs back into the refrigerator. 2. The preparation table cooler measured 9 degrees Celsius. The operator removed all the food items and placed them in an alternate refrigerator. Food items were not placed back into the preparation table until the temperature was reduced to 4 degrees Celsius.
- 2 Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?