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 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 = 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/