INSPECTION REPORT Health Protection KLIU-CKATRS

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 October 17, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dan Green		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher was not primed at start of inspection; 0ppm chlorine residual was detected after changing to a new vat of sanitizer at the start of the day. Equipment and utensils that were washed prior to time of inspection have not been adeuqately sanitized. 2) All sanitizer buckets and spray bottles throughout the facility measured 0ppm QUATS upon testing with test strip. Concentration of the solution dispensed directly from the warewashing sink measured 200ppm QUATS after running for a few seconds until the solution was hot and soapy. Corrective Action(s): 1) Dishwasher was primed at time of inspection to dispense 100ppm chlorine upon final rinse. All previously washed equipment and utensils must be sanitized again. 2) All buckets and spray bottles were refilled at time of inspection as per above steps (waiting for the solution temperature to get hot first). Head chef is to consult with EcoLab to identify the accurate way for testing the concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink closest to dishwashing area did not have hot water at start of inspection. Corrective Action(s): Hot water valve was adjusted at time of inspection so that the handsink dispensed mixed hot+cold water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in, but not limited to the following areas: > Liquor storage room: food debris underneath the shelving units. Unused equipment underneath the shelving unit furthest from the door. > Bag n' Box station: rodent droppings noted behind the equipment under the cables and wires. > Storage cabinets next to the compressed air cabinet: rodent droppings and old, miscellaneous items under the cabinet. Corrective Action(s): Remove all food debris, miscellaneous items and rodent droppings. Clean and sanitize these areas as per your sanitation plan. > Removing food debris will help to prevent attracting pests such as rodents and flies. > Removing miscellaenous items and unused equpiment minimizes potential harbourage spots for rodents. Date to be corrected by: 1 week. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 3C > Walk-in freezer: -18C > Protein cooler: 2C > Bar cooler: 5C (non-PHFs only) > Lower bar cooler: 4C > Ice cream chest freezer: -19C > Cream and milk mini fridge: 2C > All line coolers measured 4C or colder. > Sushi prep cooler, drawer coolers below the griddle/burners, 3 prep coolers > Hot held items ranged from 60C to 75C > Sushi rice is acidified and held at room temperature for no more than 2 hours. > Noted proper cooling of burblanc sauce and au jus with time tracking in place. General: > Hot and cold water available. > Handsinks supplied with liquid soap and paper towels. Please ensure there is a waste bin accessible to each handsink. > Low temperature dishwasher dispensed 100ppm chlorine residual after priming. > Glasswasher dispensed 12.5ppm iodine. > 200ppm QUATS sanitizer available from wall dispense at warewashing sink. See above violation 302 regarding filling up sanitizer buckets and spray bottles. > Vent hood appeared in sanitary condition. > Good overall food storage practices. > General sanitation except where mentioned is satisfactory. > FOODSAFE requirements met. > Health permit posted.