INSPECTION REPORT Health Protection ECAO-APTNJF

PREMISES NAME Joe's Table		Tel: (604) 559-7676 Fax:
PREMISES ADDRESS 101 - 5021 Kingsway Burnaby, BC V5H 4A5		INSPECTION DATE August 1, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe`s Table Society		NEXT INSPECTION DATE August 03, 2017
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 = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Operator is only using the commercial washer at the end of the day and is Manual Washing at 2-compartment sink the rest of the time. Reviewed Manual Washing method and no sanitizing step is being done 2. wet wiping cloths left on counters between uses 3. Ice machine cavity walls has visible signs of mold Corrective Action(s): 1. Operator MUST use the commercial washer THROUGHOUT THE DAY -this unit is built for that purpose -you are doing unnecessary work and more health risks by Manual Washing -contact me if there is an extenuating issue why you are limiting use of your commercial washer Operator is to dishwash ALL dishware/utensil to ensure they are clean and sanitized When Manual Washing dishware (done so when the washer is being serviced) you must: wash --> rinse --> sanitize with bleach --> air dry post signs provided at 2-compartment sink 2. Maintain rinsed wiping cloths in sanitizer buckets/trays between uses (this will significantly reduce bacterial loads) (CORRECTED DURING INSPECTION) 3. Empty out ice machine. Clean and sanitize with bleach the ice machine cavity -you should be doing this weekly and/or as needed when contaminated Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: See code 301 for details Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 5

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Health Permit missing -operator located it in the office Corrective Action(s): Post your Health Permit conspicuously for the public -place the decal you receive annually on it each year Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Syrups observed under handsink Corrective Action(s): Do not store foods under sinks -they have a tendency to leak and will contaminate foods with unpotable water Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: 1-door upright freezer -cake at -5 deg C Corrective Action(s): Should be at or below -18 deg C to better maintain quality such as texture, taste and colour Violation Score: 1 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Manager has artificial fingernails and nail polish. Corrective Action(s): Foodworkers must not wear artificial fingernails or nail polish due to contamination risks. Nails should be kept short. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The manager present does not have FOODSAFE Level 1 certification, nor does the other employee. Corrective Action(s): The operating manager is required to have FOODSAFE Level 1 certification and in his/her absence from the facility at least one employee is to be certified. 1 month for correction Violation Score: 1

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

Comments

Temperature Controls: -2-door upright 4 deg C (milk) -2-door undercounter under coffee machine 2 deg C (milk) -2-door undercounter under oven 4 deg C (sandwich) -2-door display 1 deg C (sandwich) -High temperature washer 77.7 deg C at plate level (probe thermometer) Chemical Controls: Bleach Sanitizer bucket at >100ppm as per test strips NOTE: Daily tracking sheets not being maintained for fridges, and mechanical washer -you should be doing this daily to better ensure good working order and maximizing shelf-life of perishables. Templates provided General Sanitation good In-Use Utensils: do not exceed 4 hours for tongs, knives in-use -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests NOTE: you should be monitoring for pests through mechanical traps: sticky, snap or live traps (no poison) Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection this Thursday for infractions cited.