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Original Joe's Restaurant & Bar

2728 Pandosy St Kelowna BC V1Y 1N7 · Restaurant - Food Service

6 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Quats spray bottles in the kitchen were below 200ppm. Staff refilled bottles with new solution. 2.Glass washer at the front bar was not using any iodine sanitizer or detergent. Staff replaced empty bottles with refills. Sanitizer test strips verified sanitizer concentration was adequate. All glasses that were previously washed were rewashed and sanitized. Please ensure staff are trained to check that detergent and sanitizer is always available and in use.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Cooler in the bar area was at ~9°C. Was recorded at or below 4°C at opening, operator stated that it had been opened/closed frequently in the last half an hour CORRECTIVE ACTIONS: • Monitor fridge temperature and if it does not drop to 4°C or below within an hour, move food products to a working cooler and get the cooler serviced
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: QUATs test strips were missing. All other test strips were available CORRECTIVE ACTION: • Purchase QUAT strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer bottle that had just been filled up read 0ppm QUATs Corrective Action: • Educate staff to run the sanitizer dispenser until they can see the sanitizer move up the line and mix with the water and then fill up the bottle/bucket
      • 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): F2.5B: Wire shelving in the main walk in cooler was rusty and needed cleaning, particularly the lower half of the shelving units CORRECTIVE ACTION: • Clean wire shelving and put cleaning shelves into the cleaning schedule • Ensure shelving is smooth and easily cleanable
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A - Mechanical dishwasher had run out of sanitizer at the time of the inspection. This was corrected during the inspection. F2.3D - Sanitizer buckets to soak wiping cloths were being set up at the time of inspection. Ensure that sani buckets are set up prior to starting any food prep for the day, then changed throughout the day.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    3 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): House-made garlic butter was stored at the grill at room temperature. Garlic butter is a potentially hazardous food product and must be stored under refrigeration temperatures. Only keep small batches out during service. Any leftover melted/warm garlic butter that has been out for over 3 hours should be discarded.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Routine cleaning required underneath equipment and in the walk-in cooler (floors and racks).
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): New kitchen manager requires FoodSafe Certification. Classroom and online courses can be found at: www.foodsafe.ca
  6. Monitoring

    0 infractions