INSPECTION REPORT Health Protection JCRH-CS6V2K

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 May 25, 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 No Action Required	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 = 5

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Bags of portioned cooked coconut rice were placed in warming unit without being reheated sufficiently. Temperature of bag of rice was <60C. Regional Manager reported product was intended to be reheated fully in the microwave prior to transfer to hot holding unit. Note: Portioned bags of rice in other warming unit were >60C Corrective Action(s): - Ensure foods are reheated properly to 74C prior to transfer to hot holding unit to maintain the temperature at 60C or above. - Follow established food safety procedures. Ensure staff are trained and following food safety procedures. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Premises and equipment maintained in sanitary condition. Minor amount of grime noted under ice machine in kitchen - ensure this area is being cleaned regularly. - Handwashing sinks (kitchen and bars) were maintained with liquid soap and paper towel - Coolers were operating at 4C or colder - Freezers (walk-in, ice cream) were maintaining food products frozen - Hot held foods (cod broth, au jus, mashed potatoes) were maintained at 60C or above with one exception noted *See violation above - Time tracking in place for sushi rice - Foods were stored in a manner to prevent contamination - wrapped/covered, stored on shelving, raw meat products stored away/separate from ready to eat items - In use utensils kept in hot water (>60C) or ice water and switched out every 30min. - Dishwasher: 50ppm chlorine residual detected on dish after cycle. Chorine test strips present for monitoring. - Glasswashers (upper and lower bar): 12.5ppm iodine detected in rinse cycles. Iodine test strips present for monitoring. - In use wiping cloths kept in quats sanitizer solution (200ppm). Solution changed every 30min. - Quats sanitizer (200ppm) present in spray bottles at bars - Reviewed cleaning procedures for bellini machines - cleaned and sanitized daily (at night) - Ice machine and ice wells appeared to be maintained in sanitary condition with ice scoops stored in sanitary manner - Staff washrooms maintained and supplied with liquid soap and paper towel - Pest control contract in place with monthly service. Service frequency is increased if any pest activity is noted. No signs of pest activity noted at time of the inspection. - Foodsafe requirement met at time of the inspection