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J's Pizza (Chilliwack)

106 - 5615 Teskey Way, Chilliwack · Restaurant

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy and chilli observed to be at 15C in the hot holding unit. Operator mentioned that the food was not reheated and stored directly in the hot holding unit.
      • Corrective Action(s): Repeat violation. Ensure gravy and chilli are reheated using the induction stove prior to storing in the hot holding unit at 60C or above.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed opened raw chicken breast packaging in the walk-in cooler covered with a cloth.
      • Corrective Action(s): Do not use cloth to cover opened packaging. Store opened packaged food in food grade containers with a tight fitting lid. Discussed with operator, the operator will store chicken in a Ziploc bag placed inside a container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up in the dough bins, behind the dough mixer, and walk-in cooler racks. Hard-to-reach areas observed to be not maintained in sanitary conditions.
      • Corrective Action(s): Deep cleaning required to help maintain safe food handling and sanitation of the kitchen.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of gravy and a containef of meat tomato sauce measured at 8°C in the hot holding unit.
      • Operator stated the process of reheating occurs in the hot holding unit.
      • Corrective Action(s): 1. Prior to taking out the sauces, turn on the hot holding unit.
      • 2. Take out the sauces from the cooler and reheat them using a heat source (ie. microwave) until the internal temperaturereaches 74°C
      • 3. Store properly reheated sauces in the hot holding unit that can maintain the perishable foods at 60°C or higher.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. The operator stated a blue solution in a spray bottle is being used to clean and sanitize the food contact surfaces. The blue solution was measured at 0ppm Chlorine and 0ppm Quat, and 0ppm Iodine.
      • -Observed bottles of Windex, Quat solution, bleach. The operator spicifically picked out the blue unlabelled bottle as the sanitizer for the food contact surfaces.
      • 2. Observed a pizza cutting knife stored below the soap dispenser with drops of soap.
      • Corrective Action(s): Use one approved sanitizer.
      • Clean and sanitize all equipment and food contact surfaces.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff take-off the black gloves and save them to re-use,
      • Corrective Action(s): Discard.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed cut vegetables without covers inside the walk-in cooler. the cooler fans with black dusts.
      • 2. Observed a box fain in the food prep area with black dust and debris.
      • Corrective Action(s): Protect all foods from contamination. Clean the fans. To be corrected within 2 days.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff does not have FoodSafe.
      • Corrective Action(s): Ensure at least one person has FoodSafe during operation.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed light cover and ceiling tile missing in kitchen area and cracked lid covering sauce in cooler.
      • Corrective Action(s): Ensure that food is protected from contamination - replace ceiling tile, light cover and lid for sauce to prevent physical contamination.
      • Correct by: February 12, 2025.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation Plan is missing.
      • Corrective Action(s):
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hoods remain to be professionally serviced
      • Corrective Action(s): ensure fume hood cleaning is arranged or provide report for most recent cleaning
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): prep cooler at elevated temp 11*C ; probed at 8.1*C; owners thermometer in cooler at 7.6*C, unable to provide temperature logs
      • Corrective Action(s): discarded all potentially hazardous foods; ensure temperature is maintained below 4*C prior to using
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): bleach sanitizer measured above 200ppm
      • Corrective Action(s): ensure bleach sanitizer is 100ppm
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: all dry food storage containers have scoops stored directly within containers
      • Corrective Action(s): ensure scoops stored in manner as to not expose food to contamination
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): chicken wings thawing at room temperature 7*C
      • Corrective Action(s): ensure thawing is done in the refrigerator or under running water
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hoods have not been serviced since 2021
      • Corrective Action(s): ensure fume hoods are serviced
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler at elevated temperature above 7*C
      • Corrective Action(s): ensure refrigerator is working as intended and able to maintain below 4*C
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Multiple bags of cheese in walk in cooler probed at 6.4C
      • - Pizza dough probed at 6.4C
      • - Feta cheese probed at 8.1C
      • Corrective Action(s): - All perishable food items must not be used and discarded
      • Date to be corrected by: Today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Meat slicer observed to have dried up layer of grime in the cracks, crevices, and handle
      • - Food uncovered in the walk in cooler underneath dirty racks
      • - Fan grills (walk in cooler and portable fan) observed to be dusty
      • Corrective Action(s): - Please clean and sanitize the slicer
      • - Please cover all food in the walk in cooler
      • - Please clean the fan
      • Date to be corrected by: Sept 8, 2021
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Racks in walk in cooler observed covered in grease and grime
      • - Racks above the prep line observed to be dusty
      • - Floor under the prep table at the back observed to be greasy and have food scraps
      • - Outside of the pizza oven observed to be greasy and baked on layer of grime
      • - Along the edges of floor/wall in walk in cooler accumulation of food debris
      • Corrective Action(s): - Please clean all noted areas
      • Date to be corrected by: Sept 13, 2021
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Walk in cooler ambient air temperature measured at 6-7C
      • Corrective Action(s): - Please service/fix the walk in cooler so that it can maintain an air ambient temperature of 4C or below
      • Date to be corrected by: Sept 8, 2021
      • Violation Score: 15
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Added scooped ice cream to the menu without approval. Dipper well has not been plumbed in
      • Corrective Action(s): Stop scooping ice cream immediately. Install plumbing to the dipper well.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler at 14C with probe thermometer. Meat and cheese in cooler at time of inspection. However staff aware it is not at C or below. Refrigeration company is scheduled to come today
      • Corrective Action(s): Do not place potentially hazardous food such has meat and cheese in the cooler until it is 4C or below
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach on site, operator at the store currently purchasing it
      • Corrective Action(s): Ensure bleach is on site and in a spray bottle or bucket at 100ppm at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair prep cooler so it maintains 4C
      • Corrective Action(s):
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Temperature log still not maintained
      • Thermometer needed in pizza warmer, current one is broken
      • Corrective Action(s):
      • Violation Score: 1
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff using Mr Clean on counter tops and prep surfaces. Mr Clean is not a food grade sanitizer. Operator's sanitation plan states that Bleach at 100ppm is to be used on surfaces. This is an ONGOING ISSUE.
      • Corrective Action(s): Do not use Mr Clean on food surfaces, it is not a food grade sanitizer. Bleach solution made up in an insert as bleach spray bottle was missing. Bleach at 100ppm in insert
      • Violation Score: 15
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 1)Staff unsure if temperatures are being recorded for fridges and freezers, temp logs are not available for staff to use
      • Corrective Action(s): 1)Have temp logs available for staff to use and record temps at least once daily
      • 2) Ensure hot holding (pizza warmer) has a thermometer inside. Currently there isn't one
      • 3) Ensure hot holding of sauce and pizza is recorded on temperatuer log sheet
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one onsite with Foodsafe
      • Corrective Action(s): This is an ongoing issue. Correction order issued that there MUST be someone on site at all times with Foodsafe. Have more staff members take Foodsafe by Nov 23/17 and submit a copy of staff's Foodsafe certificates to EHO by Nov 23/17
      • Violation Score: 1
  21. Routine Inspection

    0 infractions