INSPECTION REPORT Health Protection MLOO-AW5UW5

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 February 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Russel Greenhow		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bucket of Quat sanitizer in kitchen area by the two compartment prep sink was measured to be 50 ppm. 2) Knives with visible food debris were partially submerged (1/3 up the blade) in Quat sanitizer in a bucket at the cook line area. The Quat sanitizer was measured to be 200 ppm. Corrective Action(s): 1) Discard and replace with fresh Quat sanitizer. New sanitizer was prepared and measured at 200 ppm. 2) Clean these knives so that they visibly clean before sanitizing them. The knives must be completely submerged in the sanitizer for proper sanitization to occur. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of batter was stacked on top of a container of flour without lids or covers in the cook line cooler. Corrective Action(s): Ensure double stacking of food containers does not occur without lids or covers to prevent potential contamination. Violation Score: 3

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

Comments

-General sanitation is satisfactory -All hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, prep, under-counter) at < or = 4C -All freezers (walk-in, stand-up) at < or = -18C -Hot holding units at > or = 60C -Thermometers available for coolers and freezers -Temperature logs are available and maintained regularly -Low temperature dishwasher in use. Chlorine concentration reached 50 ppm at the plate level during final rinse. -Glasswasher in use and dispensed 12.5 ppm iodine sanitizer -200 ppm Quat sanitizer available -Dry storage is satisfactory -Ice machine is clean. Ice scoop stored separately. -Washrooms provided to customers are clean and equipped with proper hand washing stations -No signs of pests observed during inspection