JJ Joy
101-1475 Fairview Rd Penticton BC V2A 7W5 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rat droppings observed on the shelves. Operator must consult with a pest control company & install rat traps for monitoring the pest activity.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must deep clean the food premises: shelves, storage containers, fridges, fryers, floors, washrooms, etc. The staircase leading to the upstairs storage area must be either cleaned or repainted.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must cover food items or store food items in proper food packages and / or leak proof containers during storage in a fridge or a freezer. In a fridge, a soup container was stored at lower shelve without a lid / cover. Breaded chicken was stored on the upper shelve without being covered or wrapped. Operator was advised that repeated offenses may lead to charges.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw chicken must be thawed in the fridge and not at room temperature. Also, the operator must use proper containers and not in plastic bags to ensure raw chicken juice doesn't contaminate equipment and / or countertops. Freezing temperatures at or below -18C
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do the following: - provide new wiping clothes and ensure adequate supply of wiping clothes, sponges, etc. - clean / replace spray bottles. All bottles must be labeled "Sanitizer", "Degreaser", "Windex" , etc. - clean / disinfect staff washroom, especially floors. - clean / disinfect kitchen (stoves, shelves, fridge, food containers, dishwashing sinks, discard any items that are not used in the restaurant operation). - clean / disinfect floors behind stoves and under equipment, walls.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator must ensure that all lighting fixtures in the food preparation area (kitchen) must have covers or light bulbs must be inserted in protective safety covers / sleeves.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The food preparation area is equipped with a two compartment sink and a commercial dishwasher. At the moment, one of two compartment sinks is used for food / equipment washing as well as handwashing. This is not acceptable. The operator must install a designated sink to facilitate handwashing. COMPLIANCE DEADLINE: July 30, 2024.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must ensure that all foods are covered during storage to avoid cross-contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide chlorine test strips for measuring the sanitizing solution in spray bottles. Chlorine test strips can be purchased from the ZEP store located in Penticton.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must provide liquid handwashing soap and paper towels to staff washroom.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: No chlorine test strips available Corrective Actions: • Purchase chlorine test strips that can measure up to 200ppm to monitor the sanitizing solution
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Food in the freezer was being stored in black plastic bags Corrective Actions: • Discontinue use of storing food in plastic bags, ensure food is stored in food grade containers
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure raw foods are stored below ready to eat foods to prevent cross contamination leading to potential foodborne illnesses
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ensure that personal items or equipment not used is removed from the facility as there is an excessive amount of items upstairs
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher sanitizing at a minimum of 74°C on plate surface during time of inspection There is insufficient sanitizer concentration in the spray bottle labelled bleach which is used for cleaning food contact surfaces. Under 50 ppm during time of inspection for bleach
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Overall storage is good Raw eggs observed to be stored above ready to eat foods Scoops submerged into dry foods
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility has monitoring supplies for coolers but will need test strips for sanitizer spray bottle to ensure concentrations are met.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Currently there are no pest issues in the facility. However, there is a large amount of personal items and unused items in the storage upstairs where food is stored.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher sanitizing at a minimum of 74°C on plate surface during time of inspection There is no sanitizer concentration in the spray bottle labelled bleach which is used for cleaning food contact surfaces. Operator has stated they change it once a week.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): There is still Raw wood in the facility beside the dishwasher.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels are missing from hand washing station at the food preparation area and at the staff washroom
- F1.7 Are foods protected from contamination?