Fraser Health Authority



INSPECTION REPORT
Health Protection
247955
PREMISES NAME
Great Bear Pub		Tel: (604) 433-2388
Fax:
PREMISES ADDRESS
170 - 5665 Kingsway
Burnaby, BC V5H 2G4		INSPECTION DATE
July 28, 2020		TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Pal Singh		NEXT INSPECTION DATE
July 30, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Line cooler unit on right-hand side in cooking area is storing foods at greateer than 4 deg. C. Air temperature measured between 6-8 deg. C using IR gun. Internal temperature of teriyaki sauce and raw chicken measured 5.6 deg. C and 7 deg. C, respectively, using prob thermometer.
-Cold foods must be kept at temperatures 4 deg. C and below to minimize bacterial growth.

Corrective Action:
-Repair/aadjust cooler unit so foods are stored at 4 deg. C or less. Worker adjusted cooler unit to a colder temperature.
-Monitor cooler to ensure temperature reaches 4 deg. C or less.
Move foods into a working cooler if cooler is unable to maintain proper temperature
Corrective Action(s):
Violation Score:

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: Chlorine and iodine test strips were not available on site. Chlorine test strips are needed to verify lo-temp dishwasher has mimimum 50ppm chlorine concentration to adequately sanitize dishes. Iodine test strips are needed to verify glasswasher has mimum 12.5 ppm iodine to sanitize glassware.
Date To Be Corrected By: 3 days.

Corrective Action:
-Purchase chlorine and iodine test strips. Ensure sanitzer concentration of dishwahser and glasswasher are verified on a routine basis.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3
304 - Premises not free of pests [s. 26(a)]
Observation: Old rodent droppings noted along wall in dry storage area. Several fruit flies observed in staff washroom, which also contained boxes of beverages and empty cans/bottles.
Date To Be Corrected By: July 30

Corrective Action:
-Clean and sanitize dry storage area and staff washroom.
-Remove empty cans/bottles from staff washroom to deter pest harbourage.
*Email EHO last pest control report.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Areas underneath cooking units and cooler units had a large amount of grime and food debris. Fan in walk-in cooler noted have debris build-up.
-Premises must be maintained in sanitzary condition to minimize pest activity and contamination of food.
Date To Be Corrected By: July 30

Corrective Action:
-Clean and sanitize areas under cooking units and cooler units. Ensure these areas are regularly monitored and cleaned.
-Clean and sanitize fan in walk-in cooler.
Corrective Action(s):

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Line cooler unit on right-hand side in cooking area is not maintaining temperatures of 4 deg. C or less.
Date To Be Corrected By: Today

Corrective Action:
-See Code 205. Called technician to repair cooler at time of inspection.
Corrective Action(s):
Violation Score:

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

This inspection done by an EHO student.

Comments:
-Line cooler on left-hand side: 2 deg. C
-Prep freezer unit: -3 deg. C
-Sauce hot-holding units: > 60 deg. C
-Frigidaire freezer: -16 deg. C
-2-door standing freezer: -18 deg. C
-Commando freezer: -12 deg. C
-Foster freezer: -4 deg. C
-Walk-in cooler: 2 deg. C
-Undercounter coolers in bar area is part of walk-in cooler unit.

General Comments:
-Hand sinks have hot/cold running water, liquid soap, and paper towels.
-Ventilation hood s clean with minimal grease build-up. (Sticker donotes next service date as Dec. 2020).
-Food organization in cold storage is good.
-Quats sanitizer solution in dispenser, spray bottle, and sanitizer bucket measured at 200 ppm.
-Lo-temp dishwasher chlorine sanitizer concentration measured 50ppm at plate surface.

*NOTE: Recommend to get a light bulb sleeve or shatterproof cover for lights in dry storage area.

-Ice machine is clean and in good condition.

COVID-19 Comments:
-COVID-19 Safety plan is posted and on site.
-Workers wearing face masks
-Tables have maximum of 6 seats
-Ensure 2m physical distancing is maintained between tables.
-Ensure high touch surfaces are cleaned and sanitized at a higher frequency.

*Regularly check WorkSafeBC website for information and updates regarding COVID-19.