INSPECTION REPORT Health Protection NTSD-CSRQZV

PREMISES NAME Original Joe's Restaurant & Bar		Tel: (778) 574-4446 Fax: (778) 574-4447
PREMISES ADDRESS 139 - 17455 No 10 Hwy Surrey, BC V3S 2X6		INSPECTION DATE June 13, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Adam Rostvig		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Plastic insert container with water stored in the handsink. Corrective Action(s): Immediately. Remove the container from sink. Ensure that the handsink is used for hand washing only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Small flies (drainage flies) noted at the bar. Corrective Action(s): Notify the pests service. Rectify the issue. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel wall-mounted dispenser is out of order (the handsink across the another handsink). Faucet handles (for the handsink, which close to cooking line) are not working properly at the time of inspection (water is constantly running unless you use a faucet stopper). Corrective Action(s): Please service/repair the wall-mounted dispenser. Repair faucet handles.. Violation Score: 9

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

Comments

- General sanitation - satisfactory. - Most hand sinks supplied with liquid soap, paper towels, and hot/cold running water (please see the violation section). - Cooler beside hot held gravy sauces near kitchen entrance: 3.6C. - Prep. cooler across stove (beside handsink) was at 3.2C. - 3 prep coolers across stove all at 4.0 C or less. - Cooler drawers underneath cooking line - satisfactory (Note: only on site is in use). - Walk in cooler at 2.7C. - Alcohol walk in cooler: 2.4C. - Walk in freezer at -19.0C. - Upright freezer by prep area at -18.0C. - Hot holding units are all above 60C. - Dishwasher at 71C (at plate). - Storage - satisfactory. - Ice-machine- clean. Scoops stored safely at the time of inspection. - Glass-washer machine at 12.5 ppm (Iodine). - No signs of pests (mice/rats) noted at the time of inspection. Traps are set. - Staff washroom - clean; hand sink supplied with liquid soap and paper towels. - Surface sanitizer (Quat) at 200 ppm is available near work stations in the kitchen and bar. Friendly reminder: All food must be stored off the floor (the walk-in freezer); do not doublestack containers with food if food is not covered.