Original Joe's Restaurant & Bar
203-1801 Princeton-Kamloops Hwy Kamloops BC V2E 2J7 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser at front bar area broken. Please send a photo via email of the new dispenser once installed.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of meat patties stored in upper drawer of the cooler under the grill measured 8.4 °C and food was noted stored in the cooler within 2 hours. Food stored in the danger zone (4-60°C) can promote the growth of pathogens, leading to consumer illness. Corrected During Inspection Operator transferred the food into lower drawer of the cooler that can maintain potentially hazardous food at ≤4°C. Do not store food in above noted cooler until it is fixed. Note: All cooler except the above noted cooler@ ≤4°C, and hot-holding@ ≥60°C. Internal temperature of hot-held potatoes@ 65.7°C
- 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): 1. Gap observed alongside the rear exit door of the facility. This is a potential point of entry for pests. 2. Food debris and dust buildup observed under the cook line, prep tables and dry storage shelves. These conditions may attract pests. Corrective action: 1. Replace the weather strip, and ensure a full seal when the door is closed. 2. Deep clean the above noted areas. Ensure routine cleaning of all hard-to-reach areas.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Temperature of upper drawer of the cooler under the grill measured 8-10°C. Inadequate function of unit increases the temperature of food above 4°C. Corrective action: Fix the above noted cooler, and ensure it can maintain cold holding temperature at ≤4°C.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No single-service product observed at the handwashing station located in the bar. Inadequate handwashing of food handlers may contaminate food, resulting in consumer illness. Corrected During Inspection: Operator put a paper towel roll at the handwashing station. Ensure a handwashing station is supplied with single-service product for drying 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Cooler under left side grill holding precooked meats at an internal temperature of 8°C. Staff to keep only enough chicken that will be used within two hours in the cooler. Have refrigeration maintenance look at cooler during the same visit to fix the prep table cooler as keeping minimal product in cooler is a temporary measure. • Prep tables holding product warmer than 4°C. Staff had containers in one cooler over ice to remain cold until maintenance in to fix tomorrow. Reminded to keep lids closed to ensure cold is being kept in, as well as only enough product stocked to last two hours or less to be kept in cooler. • Manager aware of situation and will inform Interior Health once both are fixed.
- 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): • NOTE - Grease spill or buildup behind grill on floor. Staff aware and will clean at earliest convenience.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wiping cloths were observed on the food counter. Ensure wiping cloths are stored in sanitizer solution when not in use. • Debris and food items observed in kitchen area and behind the grill. Operator is to ensure a thorough cleaning is conducted. • Cold-holding drawer located under the prep table had a loose door. Owner is to tighten the visibly loose screws on the door and ensure all equipment is kept in good working conditions.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operator was unable to locate operating permit. Please call the Kamloops Health Protection office to request a replacement and ensure the operating permit contains the decal.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Garlic spread by grill recorded temperatures between 8C-14C and had been sitting in bucket of cold water/ ice for 2.5 hours. Operator said it is discarded after 3 hours and staff reported that the garlic spread used until the bucket is empty. Staff placed the garlic spread in the prep cooler during the inspection. • To minimize the risk of pathogenic growth, use smaller batches of the garlic spread that can be used in under 2 hours if the product is over 4C. Ensure staff can monitor the time and discard after 2 hours. Or if an ice bath is used, ensure it can keep the garlic spread at 4C or colder by monitoring and recording the temperatures. If the temperature has been abused (goes above 4C, discard the garlic spread after 2 hours). Or keep small batches of the garlic spread in the cooler when not in use and do not leave it by the grill. Ensure the container and scoop is always cleaned and sanitized before adding new product.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Iodine test strip expired. Obtain new test strip. Correct by May 14, 2021
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Cleaning to be undertaken in hard to reach areas - under grills, shelving and equipment throughout the kitchen. Debris, food items, packaging noted.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Line cutting boards need refinishing/replacing as the deep scores make it difficult to clean and sanitize.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher not maintaining adequate sanitizing. Service provider called at the time of inspection. Do not use the dishwasher for sanitizing until it can maintain adequate sanitizer levels. Switch to manual sanitizing or wait until it is repaired before using to sanitize. Manual sanitizing 200ppm bleach dip for 2 mintues on washed/rinsed dishes if needed. Notes: sanitizer in bottles at acceptable concentrations. Test strips provided to monitor concentrations. Glassware washer at acceptable concentration (approx =/+ 12.5ppm iodine)
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Clean out food containers/food debris from below the grills/fry area. Ensure cleaned by above noted date. 2) Flip the line cutting boards, or if needed replane/replace if the deep scores remain stained and difficult to clean and sanitize.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 3 - Are proper cooling procedures followed?
- Observation(s): Large container of gravy was cooling in water at time of inspection. Staff put a cooling wand in the gravy and surrounded with ice at the time of inspection. Staff to ensure that the gravy reaches < 4 deg C in appropriate time frame. Staff should rely on thermometers to ensure that the cooling ccps are being met and maintained. EHO to provide info on cooling and cooling logs.
- 3.1 - 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.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions