INSPECTION REPORT
Health Protection
RWOG-AYBUSW

PREMISES NAME
Joey Tomato's Kitchen
Tel: (604) 939-3077
Fax: (604) 939-3078
PREMISES ADDRESS
550 Lougheed Hwy
Coquitlam, BC V3K 3S3
INSPECTION DATE
April 30, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Small fridge in back area measured 8C at the time of inspection.
Corrective Action(s):
- Move all potentially hazardous foods (creamer) to working coolers.
- Have cooler replaced/repaired as needed
Violation Score: 5


Non-Critical Hazards: Total Number: 1
314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: Temperature records not available for high temp dishwasher as per previous inspection.
Corrective Action(s): Begin keeping a log of dishwasher temperatures.
Violation Score: 1


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

Comments

- Other coolers measured 4C or colder
- Ensure inserts are stirred/mix frequently, or store less food in them so they stay at 4C
- Freezer measured -18C or colder
- Hot held foods measured 60C or hotter
- Temperature logs for foods mostly maintained; ensure that temperature is recorded at 4pm as per your temperature sheets
- High temp dishwasher measured 74C at the final rinse cycle
- Bar glasswasher measured 12.5ppm iodine
- Sanitizer measured 200ppm quats in most buckets (most frequently used buckets); buckets were being re-filled at the time of inspection
- Wiping cloths stored in sani-buckets
- Handwashing stations stocked with soap, paper towels and hot and cold running water
- Good hand hygiene observed
- Utensils stored in ice water

Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/