Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-AU2T3T
PREMISES NAME
Original Joe's Restaurant & Bar #52		Tel:
Fax:
PREMISES ADDRESS
139 - 17455 No 10 Hwy
Surrey, BC V3S 2X6		INSPECTION DATE
December 14, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ed Garkley/Leah Ruston		NEXT INSPECTION DATE
December 20, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
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 3.2 deg C
Alcohol cooler: 2 deg C
Walk in freezer at -14 deg C.
Upright freezer at -25 deg C
Hot held foods are >60 deg C
Large preparation cooler inserts all <4 deg C. Lower compartments < 4 deg C
Smaller preparation cooler inserts measured between 2 and 3 deg C. Lower compartments: <4 deg C
Cold well (with all the sauces and salad dressings) was filled with ice --> internal temperature of dressings was 2-3 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
All spray sanitizer bottles (pink solution) were at 200 ppm Quats
High temperature dishwasher achieved 73 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
Staff had recently done group FoodSafe course together and are waiting for their certificates. Follow up to be conducted to verify that FoodSafe certified staff are on site and can produce proof of certification. This is a regulatory requirement.