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John B Neighbourhood Pub

1000 Austin Ave, Coquitlam · Restaurant

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There is a gap at the base of the exterior door, in the receiving area. The gap will allow pests (insects and rodents) in.
      • Corrective Action(s): Install a door guard or door sweep on the base of the door to prevent entry of pests.
      • **Correction date: Apr. 14/23**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation level is good. Some accumulation of food and grease beneath the 6-burner gas range. This food will attract and harbor pests.
      • Corrective Action(s): Clean up the accumulated food and grease, ensure this is being done nightly.
      • **Correction date: Daily**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The door of the assembly cooler, by the walk-in-freezer, is not sealed tight and cold air is leaking out. This is causing the compressor to constantly work. This increases your energy bill; it shortens the life of the compressor; and food will not be able to be kept below 4C during Summer months (hotter temps).
      • Corrective Action(s): Immediately repair or replace the door, so that it can close tightly and keep cold air in at all times, and keep food at 4C or colder at all times.
      • **Correction date: Apr. 18/23**
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were sitting on counters at room temperature. Bacteria will grow on these wet cloths, and staff will be spreading more bacteria on services when they are used.
      • Corrective Action(s): Immediately store all wiping cloths in a bucket of sanitizer and when not in use. Staff shall remove a cloth, wring in out, wipe surfaces, and replace it in the bucket of sanitizer. The sanitizer solution shall be changed every 2 hours with new sanitizer solution. During the inspection, staff placed cloths in a bucket of sanitizer.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is accumulated dust on the ceiling and upper walls in the kitchen, especially by air vents/diffuers. The dust could fall into food and contaminate it.
      • Corrective Action(s): Clean and remove the dust from the ceiling and walls in the kitchen. Increase the frequency these areas are cleaned to prevent the accumulation of dust.
      • **Correction date: Jan. 16/23**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) The assembly cooler, just outside of the walk-in-cooler, has a broken door and another door doesn't close tightly. The cooler is having difficulty keeping food below 4C/41F at all times. This will allow bacteria to grow in the food. Staff stated that they are waiting for replacement parts.
      • 2) The handle on the reach-in-cooler (storing condiments) by the deep fryers is broken and the door is unable to remain tightly closed. The cooler is having difficulty keeping food below 4C at all times. This will allow bacteria to grow in the food. Staff stated that they are waiting for replacement parts.
      • 3) There is a leak in the ice making machine, water is dripping on the floor and pooling infront of the machine. This will attract and breed pests.
      • Corrective Action(s): 1) Repair or replace the damaged/broken cooler doors and handles with new ones, so that the doors can tightly close and the cooler is able to keep food 4C/40F or colder at all times. Staff must monitor the temperatures of these cooler units, if temperature raise above 4C/40F for more than 2 hours, all foods must be thrown away.
      • **Correction date: Jan. 16/23**
      • 2) Repair the ice machine so water does not leak and pool on the floor.
      • **Correction date: Jan. 25/23**
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers were not found in EACH cooler, freezer, and/or hot holding unit. Staff are unable to monitor the internal temp of these units, and are relying on the equipment's thermostat. This is not acceptable, as the equipment's thermostat may be defective, and/or it only reads what the thermostat is set at, NOT the actual temperature inside the unit.
      • Corrective Action(s): Purchase and install a thermometer in EACH cooler, freezer, and hot holding unit.
      • **Correction date: Jan.12/23**
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The right prep cooler across from the grill was temped @ 16 degrees Celsius.
      • The inserts have temped @ 10 degrees Celsius and the proteins in the drawers were temped @ approximately 11 degrees Celsius (with probe thermometer). Chef advised that these were put in in the morning (well over 4 hrs).
      • All proteins in the drawers, and everything in the inserts (salsa, cheese, avocado sauce, chopped onions, bean sprouts soaked in water) were thrown out at time of inspection. the prep cooler was temped around 16 degrees Celsius.
      • Corrective actions: Potentially hazardous foods (proteins, processed vegetables, etc.) need to be kept at a temp less than or equal to 4 degrees Celsius, ensure to monitor and record food temp. through out the day. Do not store PHFs in the prep cooler until fixed.
      • 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 (Quats) in kitchen tested @ 100 ppm. Tested at dispenser again, it was also 100 ppm. It is not at an adequate concentration level to effectively reduce disease causing microbes.
      • 2. Sanitizer at bar (Quats - Noriquats) tested at 100 ppm. Manager advised that they use 2 pumps of Quats from container with 500 ml water.
      • Corrective actions: 1. Have Erolab adjust the dispenser so it is dispensing at the right concentration level - 200 ppm Quats. At the mean time, use chlorine as sanitizer. Prepare chlorine solution @ 100-200 ppm. Chef prepared chlorine sanitizer solution at time at time of inspection, and it had a concentration of greater than or equal to 100 ppm. Chef will contact Erolab.
      • 2. Manager refill the sanitizer bottle using 3 pumps of Quats in container with 500 ml water (lukewarm), and it was tested @ greater than or equal to 200 ppm Quats. So let staff know to use 3 pumps with 500 ml to mix the sanitizer.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food found inside walk in cooler and under prep cooler against the wall in kitchen were not covered..
      • Corrective actions: Foods need to be covered to protect from being contaminated. Staff covered the containers at the time of inspection.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris, dirts and oil build ups found on floor at the back of the kitchen beside dishwashing area, inside walkin freezer, and underneath cooking line. The standup cooler beside grill had debris covering the surface. Debris and dirt build up in the back dry storage area (on the floor).
      • Corrective actions: Thoroughly clean and sanitize the areas mentioned above.
      • Date To Be Corrected By: May 24, 2022
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Prep cooler on the right across the cooking line was temped at around 16 degrees Celsius. The standup cooler beside the grill was temped at 9 degrees Celsius. Foods removed from the coolers, either thrown away (for food stored >r hrs), or put back in walk in cooler at time of inspection. Chef has contacted maintenance person to fix.
      • 2. Rust found on shelves inside walk in cooler. This could potentially contaminate food stored on these shelves.
      • Corrective actions: 1. Fix the coolers. Do not store any food until coolers are capable of maintaining @ less than or equal to 4 degrees Celsius. Ensure to clean the compressor. Monitor and record temperatures of all coolers and freezers (at least twice daily) to ensure they are in good working order.
      • 2. Repaint/replace shelvings so the rusts are not exposed to foods.
      • Date To Be Corrected By: May 24, 2022
      • Corrective Action(s):
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Breaded chicken in the walkin-in freezer was left uncovered which may lead to contamination of the food item. Operator was notified and the chicken was covered.
      • Corrective Action(s):
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: towels throughout the kitchen are not being stored in sanitizer
      • Corrective Action(s): Ensure all cloth towels are stored in sanitizer before used
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw burger cooked on flat grill with cooked quesidilla
      • Walk in cooler not properly organized to prevent cross contamination
      • Corrective Action(s): Ensure raw meats are not cooked with ready to eat foods
      • Organize walk in cooler; raw/cooked/meats/veges
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Perishable foods (Chicken thawed on counter) temp at 4C
      • Corrective Action(s): Please thaw perishable foods in cooler not at room temperature
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation throughout entire facility needs attention; perimeters, under equipment; coolers; freezers; grill area; dishwasher area
      • Corrective Action(s): Clean and sanitize entire kitchen, back area, bar area, coolers, freezers; This was a booked appt,
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation in moderate condition
      • Corrective Action(s): Clean and sanitize kitchen and back area
      • Violation Score: 9
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted in the deli slicer up underneath the guard.
      • Corrective Action(s): Clean and sanitize the area noted.
      • Violation Score: 3