The JKL Goods
7108 1 Ave Ymir BC V0G 2K0 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Professional should be contacted to discover where mice may be entering the building. F2.2C: Observed evidence indicating of the presence of mice (mouse droppings). Operator stated droppings were old (~3 months).
- F2.2B The premises must be protected against entry of pests.
- 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): All equipment, food, drink, etc., should be stored 6 inches off the ground to allow proper cleaning of the premises.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure paper towel is placed in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach/water sanitizer was too strong. please ensure bleach/water sanitizer concentration is maintained between 100-200 ppm. Verify with chlorine test strips to ensure correct level of concentration. This was corrected during the inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A dog bed and bowl was observed under the front counter. All food premises must be free of all animals unless permitted.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed sandwich prep table cooler containing potentially hazardous foods (eggs, deli meat, cheese, etc) maintaining temperatures of 10°C. Potentially hazardous foods stored in the danger zone (between 4°C and 60°C) can result in bacterial growth in the food. Asked staff on site to move potentially hazardous foods to a working cooler immediately. Sandwich cooler must repaired or replaced before it can be used to store such foods.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed a cat walking around in the kitchen. Animals are not permitted in the food preparation area as they may pose as a health hazard. Please ensure there is sufficient barrier between the food store/cafe and the upstairs living quarters so that the cat cannot freely enter the food premises.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No bleach was found in the bleach solution for the rag bucket. A minimum of 100ppm bleach must be in the bleach solution to ensure rags are sanitized when stored in the solution. Asked staff on site to change the bleach solution during inspection.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Only staff on site did not have FoodSafe training. According to the Food Premises Regulation, every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds a FoodSafe certificate. Additionally, current operators must redo their FoodSafe training as all FoodSafe Level 1 certificates now have a five-year expiry date. Any certificate issued prior to July 29, 2013 are valid until July 29, 2018.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.5 - Are there handwashing stations available and properly supplied?
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions