INSPECTION REPORT Health Protection 240756

PREMISES NAME Great Bear Pub		Tel: (604) 433-2388 Fax:
PREMISES ADDRESS 170 - 5665 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE August 8, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Pal Singh		NEXT INSPECTION DATE August 10, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large container of chowder and tomato soup were cooling down in the ice water bath. Chowder was to ~70 deg. C. Tomato soup was at ~ 50 deg. C. Chowder was off the stove during the time of inspection. Tomato soup was cooling for more than an hour; this was an estimate, no time tracking in place. After an hour chowder was still above 60 deg. C, but ice in the water bath was almost completely melted. Large ice machine in the kitchen was off. Ice supplied from the bar area. Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method (eg. ice wand). Record time and temperature of foods on the log sheet. Ice must be continuously supplied to cool down foods effectively. Potentially hazardous foods must be cooled from 60 deg. C to 20 deg. C within 2 hours then from 20 deg. C to 4 deg. C within 4 hours. 2/4 hour rule does not apply to the chowder yet (still above 60 deg. C); however, cooling rate observed during inspection indicates the soup requires an additional measure to cool down faster. Tomato soup was divided into smaller portion. Correction date: Today. Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some foods in the prep cooler inserts stored above the fill line; temperature noted at 8 deg. C. The temperature of the foods under the fill line noted below 4 deg. C. Corrective Action(s): Do not store foods above the fill line. Cooler inserts are not designed to keep foods above the fill line cool. Additional inserts were used to divide the food. Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Two plastic takeout bowls noted in the flour bin. One bowl was half submerged, another one almost completely submerged in the food. 2) Some food containers in the prep cooler and up-right cooler were not covered. 3) Mildew and grimes building up in drink guns' drink dispensing nozzles. Corrective Action(s): 1) Discontinue the use of a bowl as a scoop. Supply proper scoop with a handle to dispense flour to limit food to hand contact. Takeout containers are single-use items that are not meant to be cleaned and sanitized. Correction date: Today 2) Provide a cover, such as lids, plastic wraps, or aluminum foils for any open food items to protect food from contamination. Corrected during inspection. 3) Clean and sanitize drink guns. Corrected during inspection. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler air temperature noted at 8 deg. C. Internal temperature of foods in the walk-in cooler ranged from 5.5 deg. C - 6.5 deg. C. Corrective Action(s): Walk-in cooler must be serviced to maintain the temperature of foods at or below 4 deg. C. Correction date: Aug 10 2018 Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A glass thermometer in the walk-in cooler is broken. Corrective Action(s): Supply food grade, shatterproof thermometer for walk-in cooler. Correction date: Aug 10 2018

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

Comments

This inspection done by EHO student. Comments: Hygiene and sanitizing -Hand washing stations equipped with hot and cold running water, liquid soap and paper towels. -General sanitation is adequate -QUATS sanitizer noted at 200 ppm as per test strips. -Low temperature dishwasher final rinse cycle noted at 100 ppm Chlorine. -Washroom facility in sanitary condition -In-use wiping cloths stored in a sanitizer -Staff demonstrated good hygiene -Single-use takeout containers in their original packaging to protect from contamination -Glasswasher noted at 12.5 ~ 25 ppm iodine. Temperature (Maximum 4 deg. C for coolers and -18 deg for freezers, maximum 60 deg. C for hot holding) -Prep cooler near hand sink: 4 deg. C -Prep cooler away from hand sink: 4 deg. C -Undercounter cooler: -10 deg. C (foods in frozen state) -1 Door up right freezer: -18 deg. C -2 Doors up right freezer: -18 deg. C -2 Doors white cooler: 2 deg. C -Walk in cooler: 8 deg. C (see infraction 308) -No hot holding at the time of inspection Pest -Pest control in place; serviced every month (Ecolab). The latest report reviewed on site. No problems indicated by the pest control company -No pest activity noted at the time of inspection. Storage -Dry storage is adequate. All goods maintained off the floor >15 cm Administrative -Health permit posted and up-to-date.