INSPECTION REPORT Health Protection ECAO-AAJSFR

PREMISES NAME Symphony Cafe & Grill		Tel: (604) 439-9884 Fax:
PREMISES ADDRESS 100 - 3605 Gilmore Way Burnaby, BC V5G 4X5		INSPECTION DATE June 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Jin Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping towel bleach sanitizer buckets too weak -measured at ~0ppm chlorine residual Corrective Action(s): These sanitizer buckets need to be made first thing in the morning for wiping up food contact surfaces Note: do not use other sanitizers for food contact surfaces -diluted bleach solutions is your approved sanitizer -if you want to change sanitizers consult with me before use Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1-door freezer in back has frost buildup Corrective Action(s): defrost your freezers once a month to prevent this from occurring Ice buildup will impede cool air circulation and may cause freezer burn on your frozen foods Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 2 deg C (eggs) -raw meats/seafoods/eggs on bottom shelves and foods stored off the floor on the shelves -2-door undercounter cooler 3 deg C (meats) -Preparation cooler 3 deg C (meats) -1-door display "red" cooler 2 deg C (pops) -1-door display "black" cooler 3 deg C (pops) Hot held foods must maintain foods at or above 60 deg C: -Cream of Mushroom 67 deg C -lasagna 62 deg C -steamed rice 68 deg C Ice machine cavity clean and appears sanitized -operator indicates the machine is cleaned weekly -okay All leftovers from hot held table is discarded at ends of the day -good Chemical Controls: Low temperature chlorine sanitizing washer residual must be >50ppm as per test strips: Checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridge(s), hot holder(s) and mechanical washer(s) General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -operator is using sticky pads for monitoring -okay Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522