INSPECTION REPORT Health Protection ALUI-B3NSMK

PREMISES NAME Original Joe's Restaurant & Bar		Tel: (778) 574-4446 Fax: (778) 574-4447
PREMISES ADDRESS 139 - 17455 No 10 Hwy Surrey, BC V3S 2X6		INSPECTION DATE August 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adam Rostvig		NEXT INSPECTION DATE August 22, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various sauces (some of which have mayonnaise or dairy in them) in cold well were not at 4 deg C or less. They were not fully submerged in the ice. Corrective Action(s): Kitchen manager indicated that bottles were put in cold well less than 2 hours prior to inspection. Cold well was filled with ice and all containers were fully submerged. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler (bottom) on left side across the cooking line was at 8 deg C. Corrective Action(s): Kitchen manager adjusted cooler down. By end of inspection, cooler was at 3 deg C. All foods inside were probed to be at less than 4 deg C both during the initial and final check. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): When inspection began, there was no one on site with a valid FoodSafe certificate (ie. FoodSafe level 1 certification that has NOT expired). Corrective Action(s): During inspection, a manager with FoodSafe certification came on site. In the future, if there is not at least one person on each shift that has FoodSafe level 1, further enforcement action will be taken. This is a regulatory requirement for all food service establishments. Violation Score: 1

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

Comments

All hand sinks stocked with liquid soap, paper towels, and have hot/cold running water All temperatures satisfactory: Walk in cooler at 3.1 deg C Alcohol walk in cooler: 2 deg C Walk in freezer at -18.2 deg C. Upright freezer by prep area: -20 deg C Hot held foods are all at 60 deg C or greater Prep cooler on right side (across cooking line) at 3 deg C **Recommend adding water to the cold well mixed with the ice as this will be more effective at evenly distributing the cold temperature to all containers of sauces inside the cold well Temperature logs (for both equipment and cooking) available and recorded daily All spray sanitizer bottles (pink solution) were at 200 ppm Quats High temperature dishwasher achieved 71.7 deg C at the plate surface during the final rinse cycle. Bar glass washer achieved 12.5 ppm iodine during final rinse cycle. General sanitation very good; no signs of pests Permit is posted in front of restaurant with valid decal

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B3NSMK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola Oil, Ranch Dressing
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment