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Joey's Restaurant

826 Central Street East, Prince George, V2M 3B8 · Restaurant

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator or the staff failed to have valid food safety training during operation. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Complaint Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) One of the refrigeration units (black coloured one) was noted to be at an elevated temperature of 6-7 °C. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator moved all the food items from the non-working refrigeration unit to a working unit which was able to maintain a temperature of less than 4°C. Ensure temperature logs are maintained and corrective actions are taken as and when necessary.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer and walk-in cooler were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chlorine Chemical Dishwasher was not dispensing chlorine at the minimum required concentration of 50-100 ppm. Public Helath Significance - Inadequate sanitation of utensils does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator fixed the dishwasher during inspection and it was able to dispense the required chlorine concentration as verified using the test strips. Operator to ensure that the sanitizer concentrations are checked daily and logs are maintained which should be available for review at the ime of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime in various areas of the restaurant. This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.