INSPECTION REPORT Health Protection 230707

PREMISES NAME Symphony Cafe & Grill		Tel: (604) 439-9884 Fax:
PREMISES ADDRESS 100 - 3605 Gilmore Way Burnaby, BC V5G 4X5		INSPECTION DATE July 11, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Young Jin Kim		NEXT INSPECTION DATE July 14, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -salsa sauce @ 7 deg. C, deli meat @ 6.9 deg. C in sandwich prep cooler Corrective Action(s): -move the above noted items and other cold potentially hazardous food to another working cooler that is <= 4 deg. C Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) food debris noted around blade area of meat slicer. meat slicer is cleaned at end of day as per operator 2) pots/pans stored underneath dry storage shelving contains crusted food debris. Corrective Action(s): -wash/sanitize the items noted above. Ensure meat slicer is cleaned every 4 hrs minimum or after each use. Correction date: today Violation Score: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water in premises. Hot water tank is waiting for a part to be replaced as per operator. Corrective Action(s): Repair hot water tank. Correction date: today Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): -Food handler did not wash hands before putting on gloves Corrective Action(s): -gloves are not a replacement for handwashing. Ensure hands are washed before putting on gloves.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: uncovered meat in walk in cooler. uncovered bottle of oil stored underneath dry storage shelving Corrective Action(s): ensure all foods are covered to prevent contamination. Correction date: today Violation Score: 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: -cooler temperature logs are not up to date for a few days Corrective Action(s): ensure daily temperature logs are kept on site. Monitors temperature of all coolers daily. Correction date: today Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) mould buildup near left side of ice machine 2) buildup of grease noted on top of vent hoods 3) cutting board contains deep grooves Corrective Action(s): 1) empty ice out and wash/sanitize inside of ice machine Correction date: today 2) wash vent hoods to remove grease, clean on a regular basis Correction date: today 3) replace cutting board or shave down until even surface Correction date: today Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -sandwich prep cooler @ 9 deg C Corrective Action(s): -adjust /repair cooler until cooler reaches <= 4 deg. C. do not store any PHFs until cooler is <= 4 deg. C Correction date: today Violation Score:

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

This inspection done by EHO student. Notes -handwash sinks is equipped with paper towels & soap -no evidence of pests noted during inspection -low temp dishwasher - 100 ppm chlorine -all coolers are <= 4 deg. C except the one noted above -all freezers are <= -18 deg. C -bucket of sanitizer - >= 200 ppm chlorine -rice hot held @ 78 deg. C The Facility is now ordered closed until a follow up inspection is done by Fraser health In order to reopen the following must be done: 1) hot water available 2) sandwich prep cooler must be <= 4 deg. C