INSPECTION REPORT Health Protection DSOG-CT3VG4

PREMISES NAME Great Bear Pub		Tel: (604) 433-2388 Fax:
PREMISES ADDRESS 170 - 5665 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE June 23, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pal Singh		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Two plates of salad stored above the fill line inside the front prep cooler. Measured at 15C. - Partially cooked bacon stored at 29C. Corrective Action(s): - Store all cold potentially hazardous food items at < or = 4C. Discard food. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Open bag of rice stored directly on the floor in the dry storage room. Corrective Action(s): Store all open bags of dry foods in pest proof containers or seal them tightly. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Spills noted on the floors of the dry storage room. Corrective Action(s): Clean up the spills. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer missing in the right prep cooler (close to the bar). Corrective Action(s): Provide working thermometer inside the noted cooler. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. - Low temperature dishwasher dispensed 100ppm chlorine bleach concentration. - Glasswasher (bar) dispensed 12.5ppm iodine sanitizer. - Surface sanitizer stored in designated spray bottles throughout the kitchen at 200ppm QUAT based concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the premises on a monthly basis. Pest control summary reports available and reviewed at the time of the inspection. Please keep all pest control summary reports after each inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Operating Permit posted. Temperature control: - All coolers < or = 4C - Walk in cooler = 4C - All freezers < or = -18C - Warmers/hot holding units > 60C. - Working thermometers inside all refrigeration units - Daily temperature log must be kept up to date.