INSPECTION REPORT Health Protection AKAO-AW2S7K

PREMISES NAME Original Joe's Restaurant & Bar		Tel: (604) 427-4247 Fax: (604) 427-4248
PREMISES ADDRESS 5 - 20811 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE February 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sherri Porth		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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No iodine sanitizer detected in the final rinse cycle of the bar washer. Corrective Action(s): Repair or adjust the bar washer immediatley so that it is dispensing at least 12.5 ppm iodine at the glass surface. In the interim all glasseware must be washed and sanitized in the main dishswasher. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad drawer cooler registered 11.6 degrees C at the time of inspection. Corrective Action(s): Repair or replace the salad drawer cooler so that it maintains the salads at 4 C or below at all times. Daily monitoring records indicare temperatuire readings of over 45 F consistently however no corrective action was taken to repair the coler. Violation Score: 9

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

Comments

* Dishwasher final rinse chlorine and bar washer iodine levels are not being tested and recorded on the log sheet. Daily monitoring must occur for both dishwasher and bar washer sanitizer levels. (effective immediately) * Ensure spray bottles of cleaners and sanitizers are not stored near bus pans or displayed or stored food items. It is preferred to store them under the sinks or in another designated area away from the food and food equipment. * Remove any tube lights or maintenance related tools/equipment from top shelf of the dry storage rack in the salad prep area. Walk-in cooler below 4 C. Walk-in freezer < -18 C Beer walk-in cooler below 4 C. Drawer coolers underneath the grill < 4 C Preparation coolers below 4 C Upright coolers below 4 C. Hot holding of gravies and soups > 60 C. Quats sanitizer at the dispenser and in spray bottles tested 200 ppm. Liquid soap and paper towels available at the hand sinks. Temperature logs are up to date. General sanitation is good.