INSPECTION REPORT Health Protection ECAO-C6DUXA

PREMISES NAME Great Bear Pub		Tel: (604) 433-2388 Fax:
PREMISES ADDRESS 170 - 5665 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE August 30, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pal Singh		NEXT INSPECTION DATE September 01, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Turkey Breast whole roast cooling at room temperature -worker indicates it was cooked about an hour ago and temperatures are showing 40 to 50 deg C Corrective Action(s): Improper cooling -You must cool foods FAST. Step 1: 60 deg C to 20 deg C within 2 hours -this is expedited by cutting down the meats into smaller cuts and spreading it on the pans (wide-shallow) in a layer of 1 to 3" Step 2: 20 deg C to 4 deg C within 4 hours -transferred to the fridge Worker cut down the turkey breast into smaller portions and transferred to fridge Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine scoopers left on top of the machine Corrective Action(s): Dishwash the scoopers. Leave the ice scoopers in a sanitary location such as in the ice machine holder inside, hanging outside on the machine or in a washable container Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Bar staff is not using an approved sanitizer for sanitizing food contact surfaces -a multi-use disinfectant was being used -Low temperature chlorine sanitizing dishwasher showing 0ppm chlorine residual at plate level NOTE: no daily testing logs are maintained for the dishwasher or the fridges Corrective Action(s): Use your approved QUAT sanitizer from the dispenser -Repair the dishwasher immediately -worker called an Ecolab serviceman who will be coming later today -OKAY **Daily test and log the dishwasher to ensure it is in good working order Manual Dishwash at the wash sinks in the meantime Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some coverage issues in Walk-in cooler: -a tray of cooked potatoes uncovered -A bug zapper observed in the bar area for the fruit/drain flies Corrective Action(s): -Cooked potatoes were transferred to another container and covered -do not use bug zappers pest control devices in food areas due to the uncontrolled flying insect body parts when they explode. You may use other mechanical control devices such as: -UV lights with sticky backboard (like the one in the kitchen) -Sticky tape -pheromone traps NOTE: your pest control company should be addressing this issue at the bar area protect foods from contamination Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen cut meats observed thawing at room temperature Corrective Action(s): Improper thawing. Thaw frozen meats either by: -overnight in the fridge -under cool running water -as part of the cooking process worker transferred meat to fridge Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor area under the cooking line is filthy with food debris and garbage Corrective Action(s): Clean, mop and disinfect nightly Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is showing no chlorine sanitizer residual at plate level Corrective Action(s): Repair washer Violation Score: 9

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

Comments

Temperature Controls: -Right preparation cooler 4 deg C -Left preparation cooler 2 deg C -Walk-in cooler 4 deg C -Bar coolers at or below 4 deg C Chemical Controls: -Glasswasher >12.5ppm iodine sanitizer residual Kitchen QUAT Sanitizer dispenser and buckets >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Ecolab Pest Control comes in regularly for monitoring the restaurant Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection in 2 days