INSPECTION REPORT
Health Protection
JCRH-ATU2QM

PREMISES NAME
Joey Tomato's Kitchen
Tel: (604) 939-3077
Fax: (604) 939-3078
PREMISES ADDRESS
550 Lougheed Hwy
Coquitlam, BC V3K 3S3
INSPECTION DATE
December 7, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 23

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): In use utensils were being stored in sanitizer solution. This is not an acceptable practice for in use untensils and solutions were dirty/oily.
Corrective Action(s): Follow procedures in your sanitation plan. In use utensils can be stored in product (under refrigeration or hot holding), in ice water or washed and sanitized after use. Service utensils were re-washed at the time of the inspection and put in ice water. Review proper procedures with all staff.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer pails throughout the kitchen had sanitizer solution which had <200ppm quats. Wiping cloths lacked sanitizer residual for wiping food contact surfaces. Many of the solutions appeared dirty/oily with food debris in it.
Corrective Action(s): Sanitizer at adequate concentration (200ppm quats) must be available for sanitizing food contact surfaces. Solution in buckets must be changed frequently. The sanitizer will not be effective when the solution is dirty. Replenish sanitizer according to frequency specified in your sanitation procedures or more frequently if the solution is dirty. Train all staff.
Violation Score: 15


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Left door on top end cooler is not closing properly. Gasket/seal is damaged.
Corrective Action(s): Repair/replace seal so that door closes properly Correction date: Dec. 14/17
Violation Score: 3


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

Comments

-General sanitation of premises was satisfactory.
-Handsinks were supplied with liquid soap and paper towel. Observed frequent handwashing by kitchen staff.
-All coolers were 4C or colder
-Walk-in cooler was 2C. Food in walk-in cooler was stored in a manner to prevent contamination. Foods were covered/wrapped and raw meat was stored below/away from ready to eat items.
-Walk-in freezer was -26C
-Hot holding of mashed potatoes and gravy was 62-67C (minimum is 60C)
-High temperature dishwasher met sanitizing requirement. Temperature at dish surface was 77C as measured with min/max thermometer. **Dishwashing temperature is not currently being monitored. Add this to monitoring sheet. Wash and rinse temperatures should be monitored and recorded at least daily prior to opening.
-Quats sanitizer solution from dishwashing sink was 200ppm.
-12.5ppm iodine detected in glasswasher rinse cycle.
-Pest Control contract in place with monthly service. Manager reported that openings/gaps have been sealed and door sweeps installed as per recommendations of Pest Control Technician and service has been more frequent. Reports from October shown. No activity noted. Continue to monitor and take immediate action if activity noted. (ie. clean up droppings and notify pest control technician). Continue to identify and fill/seal entry points.
-Reviewed process for preparing spaghettini with pomodoro sauce with Sous Chef on duty in response to complaint that had been received. General Manager reported no additional complaints of illness were received since initial complaint was reported.