John Ward Coffee
503 Baker St Nelson BC V1L 4J1 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The light cover is damaged in the upstairs food prep area. This cover must be replaced.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): There are flies present in the facility with baked goods displayed uncovered on counter tops.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies are present in the facility.
- F2.2B The premises must be protected against entry of pests.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Downstairs fridge was 12°C. Freezer attached had significant ice build up.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mouse feces in all areas of upstairs prep area. One dead mouse in trap. No contamination of food observed.
- F2.2C The premises must be maintained free of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Evidence of pests found in the downstairs and upstairs storage areas 2. Pest entry point observed in the downstairs ceiling at the back wall
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice machine diffuser had mould on it
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found in the upstairs shelves. No food was found to be contaminated. Traps evident.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher had a final rinse of 67°C at the dish after 3 run cycles. 2. Ice machine diffuser was observed to have mould on it.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hole observed under the upstairs sink.
- F3.4L - The premises must be protected against entry of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Front glass cooler was found to be 11°C using a calibrated probe thermometer. When questioned staff did not know the correct temperature the cooler should be (i.e. ≤4°C). Sandwiches were discarded; only sandwiches for display purposes only remained in the cooler.
- 1 Observation, Moderate Severity of Consequences : 'No Cook' processes must follow the food safety plan.
- 4.3 - Do corrective actions match the plan?
- Observation(s): Front glass cooler was found to be 11°C using a calibrated probe thermometer. When questioned staff did not know the correct temperature the cooler should be (i.e. ≤4°C). Sandwiches were discarded; only sandwiches for display purposes only remained in the cooler. Please educate staff to advise management when a cooler is not performing as it should be and either move potentially hazardous foods to a working cooler (if less that 2 hours in the danger zone) or discard the food (if greater than 2 hours in the danger zone).
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): Small fridge in prep area. Operator took immediate action to correct issue. Please continue to monitor and take action as necessary.
- Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
- 13.5 - Are foods stored or displayed at proper temperatures?