Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-AV4QVZ
PREMISES NAME
Joey Burnaby Grill Lounge		Tel: (604) 564-5639
Fax: (604) 569-2915
PREMISES ADDRESS
109 - 1899 Rosser Ave
Burnaby, BC V5C 6R5		INSPECTION DATE
January 17, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dan Green		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 wash stations were fully equipped with soap, paper towel, hot and cold running water (some have mixed knee activated hand sinks with warm water).
Noted: soap dispenser has been installed above hand wash station on main cookline and paper towel holder has been installed lower down - no concerns observed at time of inspection.
All coolers 4C or less (walk in beverage cooler which is also used for cooling foods, walk in protein cooler in back, walk in produce cooler, under counter coolers, bar coolers...etc)
Note: Food in inserts are not covered throughout the day. Ensure only minimal foods are kept out during slower times to ensure turn over of 2 hrs or less if they are not maintained at 4C or less.
Freezers less than -18C
Premises has just opened for operation. Most hot holding units being preheated at time of inspection.
Good general sanitation. No obvious sign of pest activity noted at time of inspection.
Meat slicer appeared clean at time of inspection. Operator advised that it is taken apart to be cleaned and sanitized after each use.
Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.
Quat sanitizer at source and in containers cooklines 200ppm.
Low temperature dish washer in kitchen had 50ppm chlorine.
Both glass washers at the bars had 25ppm iodine.
Chlorine, quat and iodine test strips available.