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Just Jacks Restaurant & Bar

11308 Alaska Highway, Fort St. John, V1J 5T5 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cartoons of foods were kept on the floor in the storage rooms and food prep area. Food products left on the floor are prone to pest infestation, and exposure to harmful pathogens
      • Corrective Action: Operator remove all cartoons of food on the floor. Please ensure that foods are stored at least 15 cm off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Reusable wet wiping cloths were found on the food contact surfaces. While used for cleaning, they can easily become breeding grounds for bacteria, viruses, and allergens, leading to widespread cross-contamination
      • Corrective Action: Please ensure that reusable wiping cloths are submerged in a sanitizer solution when not in use. Operator removed all wet wiping cloths
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Damaged and worn out cutting boards were observed during the inspection. Cutting boards with deep grooves, scratches and cervices can act as reservoirs for bacteria, such as Salmonella and E. coli, which can cause foodborne illnesses.
      • Corrective Action: Upon request operator discarded all damaged cutting boards
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabelled dispenser bottles with chemical solutions were observed in the dishwashing area. . Inadequately labelled or unlabelled cleaning agents, and sanitizers can be mistaken for food ingredients or water, leading to severe illness, injuries, or fatalities
      • Corrective Action: Please ensure that all chemicals are properly labelled for easier identification.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Access to the hand wash station in the food prep area was blocked with cartoons of food products. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The plastic cutting board on the prep cooler near the deep fryer area was completely worn out with grooves and crevices. Food contact surfaces with grooves and crevices are not easily cleanable and may harbour micro-organism leading to food contamination and foodborne illnesses
      • Corrective Action: Upon request the operator discarded the cutting board immediately.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There were food debris and grease build ups in hard to reach areas of the walk-in cooler, deep fryer equipment. In addition, the deep fryer vent hood has a significant build up of greases and dirt on it. Unsanitary condition of a kitchen could be a source of attraction for pests. Grease buidl up can also be a safety hazard.
      • Corrective Action: Please ensure that vent blades are cleaned up at least once a week and that the hard to reach areas are cleaned up at least once a month.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The two hand wash stations in the food prep area were not supplied with soap. Food handlers were using the washroom hand washing sink. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Moreover, food handlers are not allowed to use the washroom handwashing during food prep as it is a violation of the Food Regulations
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the General Mangers absence, no staff on duty had a FOODSAFE Level 1 certificate of equivalent. The only foodhandler with FOODSafe certificate ended her shift at the beginning of the inspection.Food safety certification helps to reduce preventable foodborne illnesses by following proper food handling practices.
      • Corrective Action: Please ensure that there is always a FoodSafe Certified Foodhandler available at every shift apart from the General Manager
  5. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) 3 cans of pineapple were observed open in the bar fridge. When i asked employee about the cans, they did not know how long they had been in the fridge for.
      • Corrective Action: Discard immediatly. Always remove contents, especially acidic content (pineapple), from cans to protect against possible chemical contamination due to leaching .
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No paper towel was available at handwashing station. when asked employee how they dry their hands, i was informed that they go into the washroom to grab paper towel (completely defeating the purpose of washing their hands in the first place) (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Education was provided to employee as to why we do not use the washroom as our main hand washing location. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.