INSPECTION REPORT Health Protection ECAO-AWTUQD

PREMISES NAME Great Bear Pub		Tel: (604) 433-2388 Fax:
PREMISES ADDRESS 170 - 5665 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE March 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pal Singh		NEXT INSPECTION DATE 5 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 = 14

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large beef roast observed cooling at room temperature -temperature showing 45 deg C and operator indicates it has been there for 30 minutes Corrective Action(s): You must cool foods FAST: Step 1 60 deg C to 20 deg C within 2 hours Large pieces of meat are to be cut down to increase evaporative rate into wide shallow containers then Step 2 20 deg C to 4 deg C within 4 hours in the fridge Operator to post cooling signage at back fridge wall area as a reminder Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Vinegar stored under stove handsink and next to bleach -One can of olives in pantry dented -Ready-to-eat pastrami meat stored below raw beef and hamburgers in Walk-in Cooler Corrective Action(s): Do not store foods directly under sinks nor next to cleaning chemicals -Reject/discard any canned goods that are deformed -Do not store ready-to-eat foods below raw meats/eggs Violation Score: 9

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

Comments

Note: City of Burnaby Fetal Alcohol Signage requirements now include all public washrooms where alcohol is served -place sign provided conspicuously in Men's Washroom Temperature Controls: -Right preparation cooler 4 deg C -Left preparation cooler 3 deg C -Walk-in cooler 3 deg C -Bar coolers at or below 4 deg C Chemical Controls: -Low temperature washer >50ppm chlorine residual as per test strips -Glasswasher >12.5ppm iodine residual as per test strips -Sanitizer bucket QUAT residual >200ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer General Sanitation In-Use Utensils are dishwashed/changed every hour as per cook -minimum is every 4 hours -no signs of pests Professional pest control comes on a regular basis: Ecolab comes in regularly -sticky and UV light traps observed Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AWTUQD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment