INSPECTION REPORT Health Protection ABAI-B96VL5

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 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dan Green		NEXT INSPECTION DATE February 18, 2019
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 = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted minor mildew build up in ice machine at time of inspection B) Noted dipper well with ice cream scoop stored in stagnant water. Dipper well was not turned on but slowly dripping. C) No sanitizer detected in the spray bottle at the bar. Noted reusable wiping cloths being used at the bar. Corrective Action(s): A) Empty ice machine and have the unit thoroughly cleaned and sanitized. Increase ice machine cleaning frequency from once ever two months to every month. B) Ensure dipper well is turned on enough to turn over the water in the well. Do not store icecream scoops in stagnant water - slow drip is not appropriate. C) Ensure sanitizer is available for use in the bar area. Keep all reusable wiping cloths stored in sanitizer solution to prevent the growth of bacteria on the cloths, otherwise, use single use paper towel. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One of the hand sinks at the bar did not have soap. Warm water (mixed tap) and paper towel available. Staff said they do not use that sink for hand washing. Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel and hot/cold (or warm) running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted 3 packages of frozen calamari thawing at room temperature. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed under cold running or in the cooler unit at 4C or less. Do not thaw frozen potentially hazardous foods at room temperature. Violation Score: 3

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

Comments

All hand wash stations with the exception of the one noted at the bar (See violation code 401) were fully equipped and accessible. Note: Hand wash stations at the bars and kitchen had knee activated mixed taps with warm water. All coolers 4C or less (walk in beverage cooler which is also used for cooling foods, walk in protein cooler in back, walk in produce cooler, under counter coolers, bar coolers, food in 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 Quat sanitizer at source and in kitchen containers with cloths submerged 200ppm. See violation code 302 re: sanitizer at the bar Hot holding of rice, soup, gravy...etc were all 60C or higher. Probe thermometer used to take internal temperature of foods. Ensure probe is sanitized between uses. Good general sanitation. No obvious sign of pest activity noted at time of inspection. Slicer appeared clean at time of inspection. Operater confirmed slicer is taken apart to be cleaned and sanitized after each item. Scoops for ice (at ice machine and ice wells at both bar areas) were stored outside of the ice Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Low temperature dish washer in kitchen had 50ppm chlorine. Both glass washers at the bars (upstairs and downstairs) had 25ppm iodine. Chlorine, quat and iodine test strips available. Ensure staff are aware of which test strips to use for each sanitizer.