Joy's Addiction
343 Albers Rd Lumby BC V0E 2G5 · Mobile Vendor Type B – Food Service
4 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the prep table cooler was measured at 9°C. Corrective Action: If the temperature does not return to 4°C or colder, adjust or service the cooler so it does. Discard any perishable food stored at 4-60°C for 2 hours or longer.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Hot water is not available. This may be due to a system failure. Corrective Action: Supply hot water to the mobile premises at all times. Repair the system as required.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: One dishwashing sink is used for cleaning, then drained and used to sanitize. The dishwashing setup can support a complete 2 or 3-sink method. Corrective Action: 2-sink method: wash and rinse items in the leftmost basin, sanitize by immersion (100-200 ppm chlorine solution) in the next basin (right), cover off the third sink with a cleanable, sanitized surface and air-dry items on that surface. 3-sink method (left to right or vice-versa): wash in the first basin, rinse in the second, sanitize by immersion in the third basin, air-dry on a clean, sanitized dish rack, shelf, or surface. Ensure sanitized items are positioned and the area utilized to prevent contamination from the hand sink (splashing). Prepare sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water).
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Ceiling fan screen • Some walls and storage racks Corrective Action: Clean the areas identified. Continue to clean and sanitize the fry cutter every 2-4 hours during use, or more often as needed to remove debris. Remove equipment from the narrow space between the wall and the fryer; ensure stored items do not obstruct cleaning. F2.5G: Some food cans are punctured, with leftover contents stored inside. Cans are not intended for long-term food storage. Corrective Action: Once food cans are opened or punctured, transfer any unused portion to a food-grade storage container.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the prep table cooler was measured at 12°C. Corrective Action: Discard high-risk food. Adjust or service the cooler so it maintains food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A(1): The water pump is turned off periodically. Corrective Action: Supply water to the sinks at all times during operation. A qualified professional should service the premises if there is a suspected malfunction or limitation for the water pump or other component of the system. F1.4A(2): Hot water is not available. Recurring infraction. Corrective Action: Supply hot and cold water to the mobile unit during operation.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Poor handwashing technique. Corrective Action: Use proper technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly - leave the water running - dry hands with paper towel, turn off the taps using paper towel.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The chlorine test strips are expired. Corrective Action: Obtain new chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: Large population of flies. Food residue is an attractant. Corrective Action: Deep clean all surfaces and hard to reach areas. Keep food covered. Store in-use cloths in sanitizer solution. Contain garbage. Assess and control other environmental factors where possible.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation: • Fry cutter assembly • Hard to reach areas • Low shelves Corrective Action: Clean the areas and equipment identified. F2.5C: Used wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in the prep table cooler was measured at 4-7°C. Corrective Action: Adjust or service the cooler so food in all sections of the unit is maintained at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Hot water is not provided. Recurring infraction. Corrective Action: Supply hot water to the mobile unit at all times to enable proper hand hygiene and manual dishwashing.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: An interior thermometer is not present in the prep table cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Sanitized items are set to dry on an absorbent cloth. Corrective Action: Obtain one or more dish racks for air-drying equipment.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D: The sanitizer spray bottle is not labelled. Corrective Action: Label the spray bottle to indicate the contents. F2.5G: Observed packaged food stored on the floor. Corrective Action: Store food products and utensils on a clean surface off the floor.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available onsite. Corrective Action: Locate or develop a Food Safety Plan. Keep the Plan in an accessible location in the mobile unit.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Keep the Plan onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Refried beans in hot holding unit measured at 40°C. Cooled refried beans were mixed with hot held beans just prior to inspection. Other products in the unit maintained at 60°C or hotter. Corrective Action: Remove refried beans and re-heat to an internal temperature of 74°C (165°F). Avoid mixing foods at contrasting temperatures.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Chicken cooled in bin on prep table. Time-temperature conditions not being monitored during cooling. Improper cooling is a primary cause of foodborne illness. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Check using a probe thermometer and timer. Use the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food tray over an ice bath (equal parts ice and water) to cool from 60°C (140°F) to 20°C (68°F) within 2 hours • Ensure ice-water bath covers all parts of the tray in contact with food • Place food tray in cooler for final cooling step from 20°C (68°F) to 4°C (40°F) within 4 hours
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Mobile unit not supplied with hot water at the time of inspection. Corrective Action: Turn on water heater. Fixtures must dispense hot and cold running water under pressure at all times.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: Flies observed throughout premises. Corrective Action: Empty garbage bin regularly (garbage is overfilled). Clean the mobile unit to remove food debris and residue that attracts flies. See infraction F2.5B.
- 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): F2.3B(1): Inadequate manual dishwashing method. Items being sanitized in hand sink. Corrective Action: Use two-compartment sink for dishwashing. Wash dishes with soap and warm water in the first basin, rinse over the first basin, and soak for 2 minutes in sanitizer solution (100 ppm chlorine) in the second basin. Air dry and store items in a clean, dry place. F2.3B(2): Heavy buildup of food residue in grid of French fry cutter. Corrective Action: Wash fry cutter thoroughly to remove residue. Sanitize and air dry. F2.3D: Bleach solution in spray bottle at high concentration (>200 ppm). Corrective Action: Discard and prepare new solution. Mix 1 teaspoon unscented household bleach with 1 litre water to produce sanitizer solution at 200 ppm chlorine residual. Change spray bottle solution daily.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Observed fish being thawed at room temperature. Corrective Action: Thaw fish and other potentially hazardous foods using one of the following methods: • Under refrigeration at 4°C (40°F) or colder • Completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation. Food debris and residue observed under and around cooking equipment and in hard to reach areas. Corrective Action: Clean the areas identified to remove debris and residue. F2.5C: Damp soiled cloths used to wipe surfaces. Sanitizer solution bin for storing wiping cloths not provided. Corrective Action: Remove soiled cloths for laundering. Prepare sanitizer solution at a concentration of 200 ppm chlorine for sanitary storage of reusable wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, when cloudiness or food debris is visible, or when tested below the required concentration. Spot clean using paper towel or a dry cloth used once. Clean and sanitize surfaces by washing with soap and water, rinsing, drying with paper towel, then spraying or wiping with sanitizer. Allow sanitizer to air dry before using surface.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Cloth towel provided at hand sink in addition to paper towel. Cloth towels readily absorb moisture and contaminants and are not suitable for drying hands in food premises. Corrective Action: Remove towel for laundering. Provide only single-use paper towel for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit to operate not posted onsite. Corrective Action: Post permit to operate in a visible location in the mobile unit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?