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Joie Grillages

1175 Cook Street, 104, Victoria, BC, V8V 4A1 · Food Premises

1 inspection

  1. Routine

    7 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher dispensing
      • Service dishwasher so that it dispenses 50-100 ppm chlorine solution. Until unit is repaired use sink in dishpit for sanitizing (1/4-1/2 teaspoon per litre or 1/4-1/2 tablespoon per gallon). Dishwasher dispensing adequately for wash and rinse. Use test strips to verify concentration.
    • Food Not Protected - General
      • Bread in freezer uncovered/ unsealed and spilling ouf of bag.
      • Seal bad to prevent possible contamination.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Cutting boards observed to be deeply scored and discoloured.
      • Replace or resurface cutting boards.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed throughout facility (behind fridges/ counters in bar, kitchen, under dishwasher and along wall edge). Gap noted in dishwash pit ceiling. This is a repeat violation.
      • Clean affected areas and repair hole in ceiling.
    • Improper Construction / Maintenance of Establishment
      • Cleaning needed in the following areas due to grease/ grime: Bar, handsink, vent above convection oven, stovetop and air conditioning in dishpit area.
      • Clean sink, vent, stovetop and AC unit.
    • Improper Construction / Maintenance of Establishment
      • Counter next to stovetop observed to be peeling and in poor condition. This is a repeat violation.
      • Replace countertop or resurface surface.
    • Improper Construction / Maintenance of Establishment
      • Upright freezer observed to have large buildup of ice obstructing airflow.
      • Defrost and clean freezer. Comments Facility not in operation at the time of inspection. Surface sanitizer 200 ppm chlorine solution. Temperature and sanitizer logs maintained. Handsink fully stocked. Ice machine clean and well maintained. Cold holding: coolers =4°C, freezers =-18°C. No hot holding at the time of inspection. Note: Contact this EHO when dishwashing unit has been serviced. Note: Dishwasher log - records chlorine concentration and use test strips to verify.