INSPECTION REPORT Health Protection ALUI-B82TMY

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 January 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adam Rostvig		NEXT INSPECTION DATE January 07, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in prep cooler across cooking line (closest to walk in cooler) were at 9-12 deg C. Chef indicated that all foods had been placed in the inserts and in the compartments just prior to lunch hour (less than 2 hours). Corrective Action(s): Chef moved all foods in this prep cooler to the walk in cooler. Do not place foods in this cooler until it is serviced and has internal temperature of 4 deg C or less Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep Cooler across cooking line (closest to walk in cooler) had ambient air temperature at 16 deg C on one of the sides, and 10 deg C on the other side of it. Air temperature was not consistently at 4 deg C or less. Corrective Action(s): Either adjust or repair cooler such that it can maintain an internal temp of 4 deg C or less at all times. Do not store any food in this cooler until it has been repaired. Correct by; Today Violation Score: 3

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

Comments

Routine inspection conducted: All hand sinks stocked with liquid soap, paper towels, and have hot/cold running water Walk in cooler at 3.7 deg C Alcohol walk in cooler: 3.2 deg C New prep cooler installed across dish pit: 2.9 deg C - good Walk in freezer at -19.4 deg C. Upright freezer by prep area: -22 deg C \ Hot held foods are all at 60 deg C or greater Prep cooler across cooking line (closest to bar): 3.8 deg C Temperature logs (for both equipment and cooking) available and recorded daily All spray sanitizer bottles (pink solution) were at 200 ppm Quats High temperature dishwasher achieved 72.3 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 Permit is posted in front of restaurant with valid decal Follow up inspection to be conducted