Joey's Global Grill
300-2475 Hwy 97 N Kelowna BC V1X 4J2 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed several coolers and freezers to be missing internal thermometers. Ensure thermometers are provided for each unit. EHO recommended that the operator obtain NSF-certified thermometers that can stick to the side of the unit so they are not misplaced.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary Ammonia sanitizing solution was observed to be below 200ppm at time of inspection. Oasis 146 Multi-Quat Liquid Sanitizer must be between 200-400ppm to ensure adequate sanitizing action and ensure that the concentration is still safe for food contact surfaces. Staff informed the EHO that the Ecolab representative would be visiting the facility the next morning, and that they would raise the sanitizing solution concentration to 200-400ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One of the coolers along the grill line had a loose door. The cooler door must be fixed to best ensure safe temperature control of potentially hazardous food. Staff informed the EHO that they're in the process of getting the door fixed, and that a maintenance person has already been contacted.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): sanitizer solution is stored above the box of yam fries, sanitizer should not be stored in a spot where it can be spilled onto food do not use sponges in sanitizer solution to wipe plates down as excess sanitizer solution can contaminate the food prepping of garlic bread is occurring in the dish pit area. there needs to be a clear physical separation between these areas if this is going to be used as a food prep area in use equipment is being stored in sanitizer solutions on the line, this needs to be stopped as the sanitizer can contaminate the food if there was a spill or the utensils are still wet
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): ice machine needs cleaning, mould is starting to form on the top of machine
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): back hand sink needed paper towels
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): sanitation plan should be updated to remove using sanitizer solution to hold utensils while in use
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): The food temperature record shows that some cooked foods did not cooled to 20°C within 2 hours. No corrective actions were taken and recorded. This requires the immediate attention from the food operator. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Also the record is missing the year for the date. It is difficulty to keep track if this record is for last year or this year. TO PREVENT PROBLEMS. . . a) Place the food in shallow pans (food no deeper than 2") and put the pans in the cooler. When the food is cooling, do not tightly cover. This only seals in the heat. b) Do not stack the shallow cooling pans (during the cooling step). This will defeat the purpose of shallow panning by preventing cold air from reaching the food. You may need to add more shelves to your cooler. c) Cut large cuts of meat or whole poultry into smaller or thinner portions. Then place these portions into shallow pans for cooling. d) Use cooling wands or cooling sticks to cool foods quickly. e) Use rapid cooling equipment such as walk-in coolers with wire shelving and good airflow. f) Stir the food in a container placed in an ice water bath. g) Use containers that help heat transfer, such as stainless steel or aluminium. Plastic does not transfer heat well. h) Use ice as an ingredient (e.g. stews or soups). i) For large pots of cooked desserts (e.g. custard) divide it up into serving sizes and then cool.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Two food staff are wearing rings on hands and preparing foods. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. This requires the immediate attention from the food operator.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): a) Flies are flying around in the kitchen and landing on the food contact surfaces such as the food cutting boards in the food preparation area. A local pest control company is providing the regular pest control service to reduce the pest activity. A pest infestation in a food premises can result in food becoming contaminated by foreign matter (e.g., insect parts, rodent hair, etc.), pest urine/faeces, and/or pathogenic microbes carried by pests. Pest access points must be located and eliminated. Food premises which have become infested must be thoroughly cleaned to eliminate pest harbourage. Surfaces contaminated by pests must be cleaned and sanitized to destroy pathogens which might be present and which might contaminate foods. b) One of the two pest control sticky tapes is installed above the food preparation area and the other one is on the top of a food equipment. Insect control devices designed to trap insects by adhesives or devices that may expel the insects or insect fragments, must be installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. To be effective, insect traps (sticky tapes or similar devices) should be changed at a frequency that prevents gross accumulation of insects.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The containers storing cleaned utensils have accumulated debris. The operator took immediate corrective actions during this inspection. b) The cleaned food slicer has accumulated debris. The operator took immediate corrective actions during this inspection. The staff must review and follow the manufacturer's instructions.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The ground under the grease disposal bin outside next to the premises has accumulated grease. This may attract pests. b) The garbage bin outside next to the premises is not kept closed. This may attract pests. Refuse containers located outside the premises must be: i) equipped with covers and closed when not in use; ii) maintained in a manner that does not attract pests; and iii) cleaned regularly and emptied when full or at least two times per week. Exterior openings must be protected against the entry of contaminants or pests by: i) filling or closing holes and other gaps along floors, walls and ceilings; ii) using solid, self-closing, tight-fitting doors; and iii) screen doors (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended) that open outward and are self-closing. If windows or doors are kept open for ventilation or other purposes, the exterior openings must be protected against the entry of pests by: i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended); or ii) properly designed and installed air curtains to prevent the entry of flying insects and birds. Trapping and venting of plumbing, as well as other mechanisms preventing backflow, will prevent sewer gases and pests from entering the food premises. c) The food cutting board for the sushi preparation has deep cuts and accumulated stain. The staff must clean and sanitize the food contact surface; and if the stains are still present on the surface, it must be re-surfaced or replaced. d) A food metal basket in the food frying unit in the grill area is damaged. The operator discarded it during this inspection.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The current plan does not have the detail cleaning and sanitizing requirements for the establishment. The Interior Health Sanitation Plan information guide and the template were reviewed and provided to the operator during this inspection.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): A. An ice scoop was stored in a manner that its handle touches the ice for human consumption in the bar area and the staff corrected the practice immediately during the inspection. B. A food container was stored on the ice for human consumption in the bar area and the staff corrected the practice immediately during the inspection. - Please see the comments in the reports.
- 15.3 - Are foods protected from contamination and/or cross contamination?