INSPECTION REPORT Health Protection TSTY-ABCUMJ

PREMISES NAME Original Joe's Restaurant & Bar (Surrey)		Tel: (604) 538-4666 Fax: (604) 538-9818
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 28, 2016	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Russel Greenhow		NEXT INSPECTION DATE June 29, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Pink mould/mildew visible on underside of trapdoor inside ice machine. Corrective Action(s): Cleaned and sanitized during inspection. Ensure the whole machine is cleaned and sanitized regularly, according to manufacturer's directions. Remainder of machine in clean condition during inspection (including cube trays and bin). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer was measured at a concentration of 100ppm in several sanitizer bottles. 200ppm is required for adequate sanitizing strength. Corrective Action(s): Manually adjusted during inspection. Ensure staff test dilution of sanitizer until dispenser has been fixed. Do not exceed 200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Significant number of fruit flies observed around pop lines and under/behind counters in the front bar. Corrective Action(s): Clean area thoroughly to remove any residue from fruit, juice or drinks by tomorrow. Have a pest control technician install control measures by the end of this week (1st July) if numbers do not improve. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door of kitchen was left open at start of inspection. Corrective Action(s): Closed during inspection. Ensure that if staff leave the door open, a tightly-fitting flyscreen is in place. Screen should also be equipped with a doorsweep to prevent entry of rodents. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats sanitizer dispenser is not operating at 200ppm concentration. Corrective Action(s): Have the unit serviced by a technician by tomorrow (29th June 2016). Call for reinspection once fixed. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

*General sanitation satisfactory. *Hand sinks equipped with warm water, liquid soap and paper towels. *Low-temperature dishwasher provided 50ppm chlorine sanitizer in final rinse. Note: hopper for sanitizer granules has detached from unit; manager states this is due for replacement. Warning screen is also appearing on digital display - ensure these issues are corrected at next service date. Washer is currently in functioning order. *Bar glass washer provided 12.5ppm iodine sanitizer in final rinse. *Squeeze bottles for sauces and salad dressings are kept on/in ice in wells on counter tops. Ensure these are properly buried (at least halfway up the bottles) when replaced. *Meat slicer had not yet been cleaned for day, but no further use was planned until the following day. Cleaning scheduled for later in evening. Ensure this is cleaned after use - do not let it sit until the following day. *Discussed cooling procedures for large-volume items. Temperatures satisfactory (several buckets tested in walk-in cooler). Ice baths are used to accelerate cooling. *Hot holding temperatures in steam baths were at or above 60 C. *Organization of raw and ready-to-eat foods satisfactory. *All cooler and freezer temperatures satisfactory. Records are kept up to date. *Beer lines are professionally cleaned approximately twice a month. Lines appeared clean during inspection. *Knives and other utensils stored and maintained in clean condition.