INSPECTION REPORT Health Protection JCRH-CXLUYR

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 November 15, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dan Green		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Sushi line cooler had interior temperature of 9.9C and some potentially hazardous foods stored in unit were above 4C. Cheesecake 8.8C. Sushi rolls 10C (note: recently prepared, labelled with time) Corrective Action(s): - Discard potentially hazardous foods which has been above 4C for 2 hours or longer (or if period of time is unknown) - Transfer potentially hazardous foods which are 4C or colder or have been stored in unit for less than 2 hours. Completed at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Handle of scoop used for mashed potatoes was in contact with food product Corrective Action(s): - Store in use scoops in a sanitary manner. Handle is not to come into contact with the food product. Sous Chef reported scoop is to be stored in hot water (>60C). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Sushi line cooler had interior air temperature of 9.9C. Temperature on external display was 10C. Note: Staff reported temperature of the cooler was checked at 9am and at that time the unit was at required temperature. Corrective Action(s): - Repair or replace line cooler so that it is capable of maintaining a temperature of 4C or colder. Do not store any potentially hazardous foods in this cooler until it is operating at the required temperature. Submit copy of service report confirming repair to EHO. To be corrected by: 16-Nov-2023 Note: Technician was contacted and is scheduled to arrive today to repair unit. Violation Score: 3

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

Comments

- Premises and equipment was maintained in sanitary condition. Some debris was noted on floor in areas where linens to be laundered are kept. Ensure this area is being cleaned regularly. - Handsinks (kitchen and bars) were supplied with liquid soap and paper towel. - Coolers were operating at 4C or colder. Exception: Sushi line cooler - see violation above - Freezers (walk-in, ice cream) were maintaining food products in a frozen state. - Hot held foods (mashed potatoes, au jus) were maintained above 60C. - Temperatures are checked three times daily and entered into zenput system. - Kitchen staff have probe thermometers for checking food temperatures. - Sushi rice (acidified) had pH of 4 as checked with pH test strips. Sushi rice is replaced every 45 min. - Foods were stored in a food safe manner - wrapped/covered, labelled with dates, raw meats stored away from ready to eat items and produce. - In use utensils were stored in a sanitary manner (in ice water, or hot water). Exception: Scoop used for mashed potatoes. See violation above. - Ice machine bin and ice wells appear clean. Ice scoops were stored in a sanitary manner. - Dishwasher was operational. 100ppm chlorine detected on dish after cycle. Chlorine test strips present. Chlorine level is tested daily prior to opening. - Glasswasher (lower bar) was operational. 12.5ppm iodine detected in rinse water. Iodine test kit present. Glasswasher iodine level is tested at least daily. Note: Upper bar is seasonal and not in operation at time of inspection. Prior to operation, ensure glasswasher iodine level is tested and verified to be at required level (12.5-25ppm iodine) - In use wiping cloths kept in quats sanitizer solution at stations throughout kitchen. Solution is changed every 30 min. - Quats sanitizer (200ppm) present in spray bottle at bar. - Staff washrooms were maintained with liquid soap and paper towel. - Pest control contract is in place with monthly service. Door sweeps at entrance door have been installed as a pest proofing measure. No signs of pest infestation noted at time of inspection.