INSPECTION REPORT Health Protection ALUI-BDRSCB

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 July 4, 2019	TIME SPENT 1 hour
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar glasswasher had 0 ppm iodine residual. Glasses are not being properly sanitized. Corrective Action(s): Kitchen manager primed the sanitizer line. By the end of inspection, glasswasher was able to achieve 12.5 ppm iodine residual. As discussed, ensure staff are using the test strips to check this machine daily. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Ice scoop stored directly on a mat on top of the ice box. 2) Whisks and other cooking utensils were hanging on a rack directly touching cardboard boxes (outside the walk in cooler) Corrective Action(s): Keep ice scoop in a container that can be washed/rinsed/sanitized. Keep whisks and cooking utensils stored in proper food grade containers, and not hanging on racks touching dirty boxes. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Glasswasher had 0 ppm iodine residual at time of inspection. Corrective Action(s): After repeated attemps, manager was able to prime the sanitizer line and machine achieved 12.5 ppm iodine residual. Ensure staff are regularly checking the sanitizer residual on this machine daily. Violation Score: 3

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

Comments

Routine inspection conducted: All hand sinks stocked with liquid soap, paper towels, and have hot/cold running water Prep cooler across stove (beside handsink) was at 3 deg C Prep cooler across stove closest to walk in cooler at 2.1 deg C Cooler drawers underneath cooking line were all at 4 deg C or less Walk in cooler at 2.7 deg C Alcohol walk in cooler: 3 deg C Cooler beside hot held gravy sauces near kitchen entrance: 2.9 deg C Walk in freezer at -14 deg C. Upright freezer by prep area: -12 deg C Hot held foods are all at 60 deg C or greater Temperature logs (for both equipment and cooking) available and recorded daily All spray sanitizer bottles (pink solution) were at 200 ppm Quats. As discussed, if you are using the cloths to wipe the surfaces, ensure that they are kept in the sanitizer so that the entire cloth is being fully sanitized before being used on a food contact surfaces. If you want to use sanitizer spray bottles, use paper towels to wipe surfaces which can be discarded immediately after use. General sanitation good; no signs of pests Staff on site has valid FoodSafe Permit is posted in front of restaurant with valid decal