INSPECTION REPORT Health Protection JCRH-CV5TBY

PREMISES NAME The Gray Olive		Tel: (604) 566-9664 Fax:
PREMISES ADDRESS 4190 Hastings St Burnaby, BC V5C 3T8		INSPECTION DATE August 28, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jerome Wong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime/debris noted along edges of floor (perimeter of kitchen) Corrective Action(s): - Scrub edges of floor to remove grime/debris. Ensure this is cleaned as part of the regular cleaning schedule. To be corrected by: 04-Sept-2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Seals/gaskets on doors of line cooler were noted to be worn/deteriorating and one coming detached. Corrective Action(s): - Replace door seals on line coolers. To be corrected by: 04-Sept-2023 Violation Score: 3

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

Comments

- General sanitation satisfactory with the exception of areas noted above. - Handsinks (ktichen and server area) were supplied with liquid soap and paper towel - Temperatures checked: - Walk-in cooler 4C - 2 door prep table cooler 2C - Line cooler 3C Note: Temp was initially 7C and decreased during inspection. See violation above related to this unit regarding door seals/gaskets. - Chest freezers (upstairs storage) -20C to -29C - Soup (hot held) 70C - Hollandaise sauce is held below 60C. Lab results previously submitted. Operator reports no change/deviation to standardized recipe. Product is made daily with pasteurized eggs and any remaining is discarded at the end of the day. Ensure food safety procedures continue to be followed. - High temperature dishwasher operational. Temperature at dish surface: 76.9C. Ensure dishwasher wash and rinse temperatures are checked daily. - Quats sanitizer (200ppm) present for sanitizing food contact surfaces. One spray bottle is lacking label - label to indicate contents. - Ice machine appears clean and maintained. Scoop was stored in sanitary manner is designated holder. - Food was stored in a manner to prevent contamination. Raw meat and raw eggs were stored beneath or away from ready to eat items. The majority of items in the walk in cooler were covered with a few exceptions - ensure any remaining items are covered after lunch rush. - No signs of pest activity was noted. Pest control contract is in place with service every 3 months. - Foodsafe level 1 requirement met at time of the inspection.