INSPECTION REPORT Health Protection KLIU-CDUV8Y

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 April 26, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dan Green		NEXT INSPECTION DATE April 27, 2022
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One carton of half and half and one carton of 3.25% milk were stored on ice, measured 8C. Corrective Action(s): Ice must be surrounding the cartons (not just underneath) so that the contents inside can reach 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware has not been properly sanitized. Corrective Action(s): All glassware to be adequately sanitized using main dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: > In bar cooler: miscellaneous items fallen/sweeped under shelving unit farthest from door. > In upper bar area: few broken pieces of glass noted under counters. Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. Date to be corrected by: immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 glasswashers (lower and upper bar) unable to dispense sanitizer. 0ppm iodine measured. Corrective Action(s): EcoLab was called immediately for service. Glasswashers must be able to dispense 12.5ppm iodine for sanitizing. > Clean and sanitize all glassware in main dishwasher until glass washers can be serviced. Date to be corrected by: immediately. Violation Score: 9

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

Comments

Routine Temperature Controls: > Walk-in cooler: 2.1C > Walk-in cooler (proteins): 3C > Walk-in freezer: -14C (all items in frozen state) > Cook line prep coolers all measured 4C or colder: 3 prep coolers, sushi prep cooler, drawer coolers below burners/griddle ***Note: insert items must be replaced every 2 hours, MAXIMUM 4 hours as their internal temperatures raise to above 4C during service while inserts are not covered. Time tracking is highly recommended. > Ice cream cooler: -19C > Bar cooler: 4C > Lower bar cooler: 3.6C > Upper bar cooler: 2C General > Handsinks supplied with hot+cold water, liquid soap and paper towels. > Low temperature dishwasher achieved final rinse concentration of 100ppm chlorine. > 200ppm QUATS sanitizer available for food contact surfaces. > Overall food storage is excellent, items are covered and labelled. > Utensils for immediate use on the line are kept in ice buckets. > Vent hoods appeared in sanitary condition. Service is provided every 3 months. > Please ensure all equipment (dough mixer, meat slicer, pepper grinder, etc.) are cleaned and sanitized as per your sanitation plan or as per manufacturer's instructions. > No signs of pests at time of inspection. > Pest control services recently changed from Orkin to Rentokill. Last inspection report dated April 19, 2022 indicated no rodent activity, with service provided for floor drains and flies. > General sanitation is satisfactory. > FOODSAFE requirements met. > Health permit posted. Signature not obtained due to COVID protocols. Report printed and reviewed with staff on site.