INSPECTION REPORT Health Protection ABAI-BM4V3X

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 February 24, 2020	TIME SPENT 1.25 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One of the hand sinks at the downstairs bar area did not have paper towel. Soap, paper, hot and cold running water available. Corrective Action(s): Ensure hand wash stations are fully stocked at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Noted hand soap at the bar area was in a food squeeze bottle labelled 'hand soap'. Corrective Action(s): Do not use food container to store chemicals. Obtain proper soap dispenser in a pump style container. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted missing light cover over lights in dry storage area. Corrective Action(s): Replace light cover or install sleeves. Violation Score: 1

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

Comments

All other hand wash stations (kitchen, upstairs bar...etc) were fully equipped and accessible. All coolers 4C or less (walk in x3, 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 and au jou higher than 60C. No hot holding of gravy available. Good general sanitation. No obvious sign of pest activity noted at time of inspection. **Reminder to keep the door to the hallway and storage area closed to prevent pest entry** 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. **Reminder to have regular cleaning/sanitizing done as per corporate sanitation plan. Recommended minimum monthly or more frequently as needed.** Reviewed how often tossing bowls are put through the dishwasher. Kitchen manager confirmed it is within 2-4 hrs. Quat sanitizer at source, in spray bottles and in containers with cloths submerged 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. ** Staff were not aware which test strips are for which sanitizer/equipment (ie. quat dispenser vs. dishwasher vs. glass washers). Noted chlorine test strips at the bar. Ensure staff are aware of which test strips to use for each sanitizer/equipment and that sanitizer is checked routinely throughout the day as per the approved sanitation plan.**