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Jolly Mac's

14815 108th Ave, Surrey · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > 200 PM chlorine residual detected from the sanitizer spray bottle (chlorine test strip bleached out).
      • Corrective Action(s): Sanitizer spray bottle diluted. 200 PPM chlorine residual detected.
      • Only add 2 tsp of bleach per 1 L of water to make 100 - 200 PPM chlorine residual. Chlorine test strips available onsite, please use them.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Chef's FOODSAFE level 1 certificate expired.
      • Corrective Action(s): Chef need to renew their FOODSAFE level 1 certificate. Operator must ensure that at least one person onsite must have a valid FOODSAFE level 1 or equivalent certificate.
      • Date to be corrected by: 1 month
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > 200 PPM chlorine residual (chlorine test strip was bleached out) was tested from the kitchen sanitizer spray bottle.
      • Corrective Action(s): Sanitizer spray bottle was diluted, 200 PPM chlorine residual was tested from the diluted bottle.
      • Reminder to only add 2 mL of bleach per 1 L water to create 100 - 200 PPM chlorine residual sanitizer solution. Too much bleach may create a chemical hazard to food.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard was noted used to line some of the shelvings in the walk-in cooler.
      • Corrective Action(s): Discard the cardboard and use proper liner. All surfaces in the storage or preparation area must be impervious to moisture to allow for easy cleaning and sanitation.
      • Date to be corrected by: Today
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *Repeat Violation* At the start of the inspection, no food contact surface sanitizer available in the bar area.
      • Corrective Action(s): Staff refilled a spray bottle with chlorine sanitizer that registered at 100 ppm chlorine and placed it in the bar area.
      • Ensure that food contact surfaces are thoroughly cleaned and sanitized with approved sanitizers.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, no food contact surface sanitizer available in the bar area.
      • Corrective Action(s): Staff refilled a spray bottle with chlorine sanitizer that registered at 100 ppm chlorine and placed it in the bar area.
      • Ensure that food contact surfaces are thoroughly cleaned and sanitized with approved sanitizers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, oil, and grease build-up noted underneath, between, and behind the cookline equipment.
      • Corrective Action(s): Thoroughly wash and sanitize the above-mentioned areas, focusing on the hard to reach areas.
      • Correction date: 1 month
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Less than 50 ppm chlorine sanitizer was measured in the spray bottle used to sanitize the seating tables. It was mentioned that lysol disinfectant was inside the spray bottle.
      • Corrective Action(s): Ensure to use 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) to effectively sanitize dining tables. 100-200 ppm chlorine sanitizer was setup in the spray bottle during the inspection to sanitize the dining tables.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Brown organic debris observed inside the top of the ice machine stored down stairs.
      • 2. Long standing food debris observed on meat slicer behind the blade in the guard.
      • 3. Nozzle of soda gun in bar area observed with long standing debris.
      • Corrective Action(s): To prevent cross contamination, clean and sanitize the ice machine, meat slicer, and nozzle of soda gun to remove long standing organic matter and food debris.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Brown organic debris observed dripping into ice inside ice machine stored down stairs.
      • 2. Frozen chicken strips, potato skins, and waffle fries stored without a cover in chest freezer.
      • 3. Wooden spoon observed with loose splinters stored clean in bin on shelf.
      • 4. Ice scoop stored on top of ice machine soiled with long standing dust debris.
      • Corrective Action(s): To prevent cross contamination of food and food contact surfaces:
      • 1. Discard all ice in ice machine. Clean and sanitize the interior and exterior of the ice machine. Date to be completed: Immediately.
      • 2. All foods, not in the process of cooling, are to be covered to prevent cross contamination.
      • 3. Wooden spoon was discarded. Ensure all utensils and equipment are maintained in good condition.
      • 4. Ensure ice scoop is stored in a sanitary manner outside the ice machine at all times.
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Long standing debris observed:
      • - on top of the ice machine
      • - under the lid of ice machine
      • - on the floors under shelving in the kitchen area
      • - on the floor under vent downstairs by washing machine
      • 2. Dried, spilled syrup observed on the floor downstairs under pop bibs.
      • Corrective Action(s): 1. Clean all areas listed above to maintain the premises in sanitary condition and prevent the attraction of pests.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Duct tape observed on the inside and outside of chest freezers in down stairs area.
      • 2. Duct tape observed covering stand up fridge gaskets in kitchen area.
      • 3. Damaged gasket observed on ice machine lid.
      • 4. Rust build-up observed inside and outside chest freezer in down stairs.
      • 5. Wooden spoon stored clean in kitchen area observed with several loose wooden splinters.
      • 6. Tape observed on handle of meat slicer.
      • Corrective Action(s): 1. Replace/repair freezer units down stairs. All damaged units are to be gradually repaired/replaced to ensure all equipment and food contact surfaces are smooth, durable, nontoxic, and easy to clean.
      • 2. Repair and replace gasket on stand up fridge and ice machine. Date to be completed by: Next routine inspection.
      • 3. Wooden spoon was discarded. Ensure all food contact surfaces are maintained in good condition to prevent cross contamination.
      • 4. Tape is not to be used to repair equipment or food contact surfaces since it is not easy to clean and nontoxic. Repair all equipment and food contact surfaces to make them easy to clean.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Chest freezers lacking accurate thermometers.
      • Corrective Action(s): Ensure all refrigeration units have accurate thermometers to ensure foods are stored at 4 C or below, or -18 C or colder.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glasswasher not achieving final sanitizing rinse of greater than or equal to 50ppm chlorine.
      • .
      • Corrective Action(s): Repair glass washer - technician on site during inspection
      • All glasses, pitchers, etc (any items that have been run through the glasswasher) must be re-washed in dishwasher immediately. No glass, pitcher, etc is to be used prior to being washed with a final sanitizing rinse.
      • The process of rewashing all glassware occurring during inspection.
      • The bar staff have stopped daily recording of glass washer chlorine levels. In order to ensure regular testing of glass washer by facility is occurring the staff must record chlorine concentration. Facility has failed to ensure glasswasher is achieving final sanitizing rinse in the past. Ensure this violation is not reoccurring.
      • ..
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispensing unit missing from men's staff washroom.
      • .
      • Corrective Action(s): Install paper towel dispensing unit in men's washroom
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following places:
      • - Sides of cupboards and shelves
      • - Under grill and floors in hard to reach areas.
      • .
      • Ice Machine scoop on top of machine. Corrected During Inspection - washed in dishwasher.
      • Corrective Action(s): Ice machine usually found in bucket. Locate bucket for scoop.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer not achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine.
      • Cooler seals held on with duct tape
      • Freezer seals held on with duct tape
      • Freezer hinge broken.
      • Shelves in walk in cooler have rust and duct tape
      • .
      • Corrective Action(s): Technician to service chlorine glass washer - On site during inspection
      • Cooler and freezer seals are to be repaired/replaced. Do not use duct tape.
      • Repair/repaint shelves in walk in cooler.
      • .
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required in hard to reach areas of kitchen and bar. This includes floors, in corners of shelves and cupboards and in other hard to reach areas.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Duct tape used in kitchen and food production areas throughout facility. Duct tape is used along corners of shelves, cupboard shelves and to keep freezers from falling apart.
      • .
      • Duct tape is not an acceptable surface in food storage or production areas. Duct tape is not durable and not easily cleanable.
      • .
      • Corrective Action(s): All duct tape is to be removed from facility. Replace all duct tape with more suitable material. Chest freezers need to be repaired or replaced.
      • .
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Currently chicken wings for wings Wednesday are being cooled in walk in cooler unit. These items are stacked on top of each other. Spread out tubs of chicken wings such that they are not stacked thereby trapping heat.
      • .
      • Corrective Action(s): Install extra shelving or add more milk crates to cooler to spread out tubs of chicken wings.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Poison found in bar area. Remove poison from all food preparation areas.
      • 2) Cuttingboards located next to hand washing sink. This area is not ideal as spray from handwashing could contaminate cutting boards. Relocate cutting boards.
      • .
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed at bottom of back receiving door.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer chlorine not at concentrations of 50ppm. Technician called.
      • .
      • Corrective Action(s): Ensure all glassware is run through glass washer prior to serving. Use dishwasher if necessary.
      • Ensure all staff are testing and recording testing of glasswasher.
      • .
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The door skirt on the delivery door has broken leaving a 4 inch gap that is easily accessible to rodents.
      • .
      • Corrective Action(s): Repair door seal.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following places:
      • - Under grill unit
      • - In containers storing utensils
      • - Upper shelves in kitchen
      • - Bar area shelves under glass mats
      • - Bar area beverage dispensing unit holders
      • - Bar area trough
      • .
      • Corrective Action(s): Clean all areas.
      • Bar area beverage dispensing unit holders need to be soaked nightly with chlorine (bleach) solution to prevent fly infestation.
      • .
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice scoops stored in bucket on lower basement level found to be stored in dirty containers with water.
      • .
      • Corrective Action(s): Clean and sanitize buckets and scoops immediately.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Leaking faucet in Women's staff washroom has resulted in hot water turned off at handsink.
      • 2) Handsink blocked in kitchen with meat slicer.
      • .
      • Corrective Action(s): 1) Repair leaking faucet in Women's staff washroom immediately. Staff must use Men's staff washroom or public washroom upstairs.
      • 2) Relocated meat slicing unit in kitchen. DO NOT continue to store any item in front of handsink. Ensure handsink is accessible at all times.
      • .
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Cleaning required in kitchen area: Floors, shelves, cupboards.
      • 2) Cleaning required in bar area: infrequently used glasses on lower shelves throughout, bottom shelves and trays holding glasses
      • .
      • Corrective Action(s):
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken wings not cooled properly. Items stacked on top of each other in cooler three tubs high.
      • REPEAT VIOLATION: this item was discussed during previous inspection.
      • CORRECTED DURING INSPECTION - Items were spread out in cooler unit as Chicken was cooked today and at temperatures of 38-45 degrees Celsius.
      • .
      • Corrective Action(s): NOTE: If chicken is improperly cooled and Health Inspector determines chicken was cooked more than 6 hours ago and at temperatures greater than 4 degrees Celsius the ENTIRE BATCH will be discarded. To prevent this from occurring ensure chicken is placed in shallow tubs and spread out in the cooler. Increasing the surface area will speed cooling.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: MULTIPLE VIOLATIONS:
      • 1) Dishwasher in kitchen not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish. Sanitizer solution empty. CORRECTED DURING INSPECTION - dishwasher sanitizer solution replaced. Dishes run through dishwasher during inspection.
      • 2) Glasswasher in bar area not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine.
      • REPEAT VIOLATION: This is the third time the glasswasher has failed during a routine inspection.
      • Glasses from bar run through dishwasher during inspection
      • Technician called during inspection.
      • .
      • Corrective Action(s): .
      • 1) Continue to clean and sanitize ALL DISHES AND UTENSILS through dishwasher prior to use at facility. Dishwasher needs to be tested daily.
      • 2) Continue to clean and sanitize ALL GLASSWARE IN BAR AREA through the dishwasher prior to use at facility. Glasswasher needs to be tested daily.
      • Currently both dishwasher and glasswasher are RINSING dishes and not adequately SANITIZING dishes between customers.
      • .
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Multiple Violations:
      • 1) Liquid soap missing from bar area
      • 2) Handsink blocked in kitchen area. Staff use spray nozzle of dishwashing sink to wash hands as handsink is in an inconvenient location. Meat slicer covers handsink.
      • .
      • Corrective Action(s): .
      • 1) Obtain liquid soap for bar area. Keep adequate supply on hand.
      • 2) The current method of handwashing is not adequate. The spray nozzle has a high powered spray meant to remove food from plates. It promotes "one handed washing". The spray nozzle does not work effectively as it is not designed as a handsink. Additionally, if one staff member is using the two compartment sink the other staff can not wash hands.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings found behind dishwasher. Chewed materials found in same location.
      • .
      • Corrective Action(s): Clean and sanitize floor with 200ppm Chlorine sanitizer solution.
      • Increase cleaning in hard to reach areas and under grill and deep frying unit.
      • Severe rodent infestations will result in a CLOSURE ORDER being issued to the facility.
      • .
      • Violation Score: 9