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Joey Tomato's Kitchen

550 Lougheed Hwy, Coquitlam · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in prep cooler near dry goods shelving stored at 15°C.
      • Corrective Action(s): Discard potentially hazardous foods that have been stored at ≥ 4°C for more than two hours. Move potentially hazardous foods that have been stored at ≥ 4°C for less than two hours to an alternate cooler capable of maintaining temperatures <= 4°C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler near dry storage shelving is maintaining temperatures of 15°C.
      • Corrective Action(s): Repair this cooler so it is able to maintain temperatures of <= 4°C. Do not store any potentially hazardous foods in this cooler until it is able to do so. Arrange a reinspection with the health inspector once repairs have been completed.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small fridge in back area measured 8C at the time of inspection.
      • Corrective Action(s):
      • - Move all potentially hazardous foods (creamer) to working coolers.
      • - Have cooler replaced/repaired as needed
      • Violation Score: 5
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Temperature records not available for high temp dishwasher as per previous inspection.
      • Corrective Action(s): Begin keeping a log of dishwasher temperatures.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 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
    • 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
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quats sanitizer measured at 50ppm. This concentration is insufficient to kill bacteria on food contact surfaces in a timely manner. Please call service provider to adjust dispensing equipment, quats sanitizer must be @ 200ppm concentration to be effective.
      • *Note* Until dispenser is fixed, please use bleach solution in all sanitizer buckets, 1 tsp/litre of water
      • Please contact for a follow up once complete.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel not available at hand sink near kitchen entrance. Please re-stock.
      • Corrected during inspection.
      • Corrective Action(s):