INSPECTION REPORT Health Protection TCHN-BZGNZ7

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 March 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adam Rostvig		NEXT INSPECTION DATE March 29, 2021
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: QUATS sanitizer from dispenser measured 100ppm during inspection. Corrective Action(s): Contact ecolab and have unit calibrated. Sanitize all surfaces after dispenser recalibrated to dispense sanitizer solution of 200-400ppm QUATS. Correct by: Immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Open spray bottle for peroxide observed stored in barside hand sink basin. Hand wash stations must remain cleared for staff to wash hands properly. Corrective Action(s): Immediately remove bottle and store in appropriate location, under and away from food/food contact surfaces. Re-educate staff on keeping handsink clear of items. Hand sinks are only for hand washing only. Correct by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed between rear/loading doors that may allow for the entrance of pests to facility. Corrective Action(s): Contract a technician to have doors seal when closed such that light cannot be seen coming in from the outside. Correct by: April 9, 2021 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease droplets observed in range hood. 2. Food/dried drink build up observed under bar side sink. Corrective Action(s): Facility should be maintained in a clean and sanitary condition. Identified areas needs to be cleaned. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Hot holding unit #1 (Servers station): 65°C (soup), 85°C (Au jus) Hot holding unit #2 (Kitchen): 66.0°C (gravy), 76.4°C (mashed potato) Prep table/Sauces/dressings: 5.0°C Prep table #1 (cooking line, closest to prep area): 4.6°C Prep table #2 (stainless steel, middle of cook line): 5.2°C Prep table #3 (cooking line, closest to door): 5.5°C - keep lid for all prep tables closed when not in use Walk-in cooler: 4.6°C Walk-in freezer: -13.8°C Undercounter cooler (Barside): 3.6°C Drink cooler: 2.0°C Sanitation High-temperature dishwasher: 71.8°C Handwash stations equipped with hot/cold running water, liquid hand soap and paper towels General Overall facility sanitation satisfactory No pest activity observed at time of inspection All food stored above floor All food stored covered and most items labelled COVID All staff wearing masks Reduced seating area in dining room hand sanitizer available for customers disinfecting high touch areas