INSPECTION REPORT Health Protection ABAI-ANZQ9A

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 July 6, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dan Green		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Noted hand soap at hand sink on cooking line in a condiment squeeze bottle. Corrective Action(s): Immediate obtain a proper pump style soap dispenser to avoid possible confusion with food items stored in the same type of condiment squeeze bottle. In the interim, staff labelled the squeeze bottle which contained soap. Violation Score: 3

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. Note: relocate paper towel from shelving unit above the cookline closer down to the hand sink in the middle of the cookline. All coolers 4C or less (walk in, under counter, inserts...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 Hot holding of soup 62C Good general sanitation. No obvious sign of pest activity noted at time of inspection. Meat slicer appeared clean at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in containers at the bars and cookline 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.