Original Joe's
400-2306 Hwy 6 Vernon BC V1T 7E3 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: There are no thermometers in the prep table coolers. Corrective Action: Provide NSF-certified refrigerator thermometers for both units.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate cleaning in some areas: • Walk-in cooler (shelving) • Liquor walk-in cooler • Behind ice machine and hot water tank • Right prep table cooler interior Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Continue with regular cleaning under and around cooking equipment at the line. F2.5B(2): The cover for one ceiling light fixture above the line has dislodged. There is dust buildup on the ceiling and light covers. Corrective Action: Reset or replace the loose cover. Safely clean the ceiling and fixtures to remove dust and debris. F2.5B(3): The soda gun assembly at the bar is unclean and in direct contact with ice inside the ice well. Corrective Action: Empty the ice well. Clean and sanitize all surfaces of the soda gun unit and the ice well station. F2.5G: Cooked chicken in the walk-in cooler is uncovered. Other stored food is protected, good. Corrective Action: Cover the product with a secure lid or food-grade wrap.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: The paper towel dispenser for the bar hand sink has broken. Corrective Action: Provide a new enclosed, tabletop paper towel dispenser at the sink.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Observed inadequate handwashing technique. Corrective Action: Retrain staff. Lather with soap for at least 15 seconds. Dry hands with paper towel only, do not use absorbent cloths. Turn off the tap using paper towel. Do not touch the sink basin after handwashing.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometers are not present in the prep table coolers. Corrective Action: Provide NSF-certified refrigerator thermometers for both units.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: The sanitizer spray bottle at the bar is almost empty. Corrective Action: Refill the bottle. Ensure sanitizer solution (200 ppm Quat residual) is available for use during operation.
- 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): F2.5A(1): There is a leak under the steam table. Corrective Action: Repair the steam table to stop the leak. F2.5A(2): One putty knife is in poor condition (melted handle). Corrective Action: Discard the damaged item. Stainless steel bench scrapers and/or cleaning bricks should be used to clean the grill. F2.5A(3): The small shelving unit in the walk-in cooler is rusted and shedding paint. Corrective Action: Provide a new wire shelving unit to replace the damaged one. F2.5B: Inadequate sanitation in some areas: • Left prep table cooler interior • Dishwashing area • Under shelves in the walk-in cooler • Hard to reach spaces Corrective Action: Clean the areas identified.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7(1): Paper towel and soap are not available for the hand sink at the line. Corrective Action: Refill both dispensers. Ensure the sink is always stocked and accessible. F2.7(2): Paper towel is not available at the bar hand sink. Loose paper towel rolls are not suitable. Corrective Action: Obtain an enclosed, tabletop paper towel dispenser for the bar hand sink. F2.7(3): Paper towel sheets from the dispenser at the hand sink near the ice machine descend to where they contact the sink tap. Corrective Action: Adjust the dispenser or position it higher so paper towel sheets do not contact the tap or other contaminated surfaces.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sauces stored in an ice bath measured between 8 and 10 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Reduce stock to ensure that sauces are maintained at 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Accumulation of clutter was observed near the back receiving door. Storage of excess boxes and items creates conditions that may lead to the harbouring or breeding of pests. Declutter area near the back receiving door and remove any excess items from the premises.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): A package of sauce was placed at room temperature to thaw. To prevent rapid growth of pathogens, potentially hazardous food must be thawed under refrigeration (4 °C or below), under running cold potable tap water, submerged in cold potable water that is changed every 30 minutes, or by microwaving and transferring to cooking equipment. Ensure that any potentially hazardous food is thawed using an approved method.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Handle of handwashing sink near dishwashing area was broken and faucet of handwashing sink near grills was leaking. Handwashing equipment must remain in good working to ensure that food handlers are able to practice proper hand hygiene. Repair both handwashing sinks. F2.5B - Accumulation of food and debris was observed under and around equipment in the kitchen and under shelving in the walk-in coolers. Food, dust and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5C - Wiping cloths were observed to be stored on counters around the kitchen. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizing solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser for the handwashing sink at the back of the kitchen was not functional. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Repair or replace dispenser to ensure that single service product is available to dry hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food was measured above 4°C in some coolers. Units may be defrosting. Temperature history indicates safe operation. • Left-most prep table cooler • Left drawer unit under the cook top • Under-counter bar cooler Corrective Action: Monitor the coolers to ensure the temperature returns to 4°C or colder. If this does not occur, transfer or discard food where appropriate, and adjust or repair the units so they maintain food at 4°C or colder. Ensure the level of the ice water bath for sauces meets or exceeds the level of the product inside the insert.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: In-use utensils are cleaned and sanitized every 5 hours. Insufficient frequency. Corrective Action: Clean and sanitize in-use utensils stored at ambient temperature at least every 4 hours to prevent contamination. Utensils may be stored in ≥60°C water or at ≤4°C, with clean and sanitize steps once daily. Sanitizer and hot water treatment for in-use utensils is acceptable to remove food residue, provided the utensils are still properly cleaned and sanitized every 4 hours or more often as needed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas. • Under and around cooking equipment • French fry cutter blade assembly • Under racks in the walk-in cooler Corrective Action: Clean the areas and equipment identified. F2.5C: Observed a food handler with a wiping cloth tucked into their apron. Corrective Action: Do not store cloths in contact with aprons or clothing. Keep wiping cloths immersed in sanitizer solution at 200-400 ppm Quat residual. Soak for at least 30 seconds between uses. Change solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: Poor lighting inside the kitchen walk-in cooler. Corrective Action: Provide increased illumination in the walk-in cooler to facilitate sanitation and maintenance.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Napkins are supplied for drying hands at the bar hand sink. Napkins are not intended for this purpose. Corrective Action: Provide paper towel at the bar hand sink in a tabletop dispenser or on a standing holder with a base.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pre-portioned dipping sauces (e.g. in -house made honey mustard) located in the top of the take-out prep cooler was measured to be 8C using a probe thermometer. CORRECTIVE ACTION: Operator to only fill each insert with the amount of food that will be sued up in 2 hours (i.e. only fill part way and refill more often) to ensure potentially hazardous foods are stored below 4C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed dented can of tomato sauce with compromised seal. CORRECTIVE ACTION: Operator to discard the dented can.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1-1 Thermometers were observed to be missing from the two line prep coolers located closest to the walk-in freezer and the coolers located below the cooking line grills. F2.1-2 Thermometer was observed to be missing from the walk-in cooler. CORRECTIVE ACTION: Operator to obtain accurate NSF certified thermometers for all cold holding equipment containing potentially hazardous foods to verify that the temperature is maintained below 4C.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The drawer-style cooler containing salad in between the two prep coolers measured to be at 6°C and no NSF certified thermometer inside to allow for temperature verification. • The prep cooler on the left hand side had a broken thermometer inside. • The temperature of the inserts were measured to be around 6-7°C and the cover was propped open. Actions required: • Operator to place properly functioning NSF certified thermometers inside the left prep cooler and the middle drawer-style coolers. Please send a photo of NSF certified thermometers inside the coolers at 4°C or below to Environmental Health Officer (EHO) for infraction resolution. • Operator to keep inserts covered with lid when not in use and to ensure they are not filled past the refrigeration line to maintain the temperature at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths at the front of house are stored at room temperature not in sanitizing solution. This can allow for bacterial growth on the wiping cloths and re-contamination of hands and the food contact surfaces they are used on. Actions required: • Place wiping cloths in buckets of 200 ppm sanitizer (e.g. Quats). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B Accurate NSF certified thermometer(s) required for raw protein drawers underneath cooking line. Note a digital display temperature is available, but best practice to have a separate NSF certified thermometer inside the cooler to compare to the digital display so sometimes the digital display can provide an inaccurate temperature.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3E Wiping cloths in continuous use were observed to be kept at room temperature. Wiping cloths kept at room temperature can allow bacteria to grow and re-contaminate surfaces and hands. Place wiping cloths in buckets of 200 ppm sanitizer (e.g. Quats). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with chemical test strips. • Spray bottles and buckets of sanitizer measured to have 200 ppm Quats sanitizer at the time of inspection meeting the requirements. • Low temperature mechanical dishwasher verified to have 50 ppm chlorine sanitizer at the time of inspection meeting the requirements. • Iodine glasswasher verified to have 12.,5 ppm iodine sanitizer at the time of inspection meeting the requirements. • Chemical test strips/kit available for chlorine, Quats, iodine.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4G Filling hose attached to mop sink faucet observed to be coiled in the bottom of the laundry sink creating a possible cross connection with potable water supply. F3.4L-1 Daylight is visible under the back exterior kitchen door. Please install a door sweep/weather stripping to prevent the entry of pests. F3.4L-2 Daylight is visible under and between the double front doors. Please install a door sweep/weather stripping to prevent the entry of pests. F3.4L-3 Daylight is visible under and between the double patio doors. Please install a door sweep/weather stripping to prevent the entry of pests.
- F3.4G - Food premises operations must be separated from incompatible areas and activities.
- F3.4L - The premises must be protected against entry of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7E Temperature logs are not available onsite for cooking, reheating or cooling time/temperature verification. F3.7 Written food safety plan is printed in a binder and available for staff. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is missing the concentrations of sanitizing agents used. Template and guideline of writing a sanitation plan is attached to the inspection report. Please update sanitation and cleaning schedule to include the concentration of sanitizers used and their applications on each of the equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Low temperature dish washer - chlorine 50ppm Glass washer in bar area - iodine 12.5ppm QUATS spray bottles - 200ppm Buckets of QUATS sanitizer in kitchen found to be 50-100ppm and visibly dirty. Operator indicates buckets of sanitizer changed approximately every 2 hours. QUATS sanitizer MUST be at least 200ppm at all times. The solution must be changed more often so the sanitizer is always at least 200ppm. The solution must also be changed when food debris is present in the solution. Ensure new wiping cloths are used each time the sanitizer is changed in the buckets.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Appy prep cooler temperatures >4C. Coolers containing potentially hazardous foods must be able to keep food at temperatures of 4C or less at all times. Cooler turned down at time of inspection. Repairman will be called to repair cooler. If cooler can not maintain temperatures of 4C or less, ensure potentially hazardous foods are moved to a functioning cooler. Ensure containers on top of prep cooler are covered whenever possible as this will aid keeping the product cool. Other coolers satisfactory. Hot holding temperature >60C
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Scoops in bulk dry goods do not have a handle on them and are left in the container. This is not sanitary as the dry goods are at risk of cross contamination. Ensure scoops with handles are used and that the scoops are stored outside the container in a sanitary fashion.
- 1 Observation, Low Severity of Consequences : Food must be protected from contamination in storage areas.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?