INSPECTION REPORT Health Protection LKIM-C73NWP

PREMISES NAME Socrates		Tel: (604) 299-3777 Fax:
PREMISES ADDRESS 4651 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE September 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Alex Zoubos		NEXT INSPECTION DATE September 28, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Previously cooked rice found to be stored in hot holding units at temperatures of 18 degrees Celsius - internal temperatures taken. Item was not reheated in oven or microwave prior to being placed into hot holding unit. CORRECTED DURING INSPECTION - Cooked rice relocated to oven for reheating. . Corrective Action(s): Potentially hazardous food items are to be reheated in microwave or hot holding units to 72 degrees Celsius prior to placing in hot holding units. Cooked potentially hazardous food items are never to be reheated in hot holding units as these units can not effectively reheat items to appropriate temperatures within a short time period. Ensure this does not happen again. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit found to be at temperatures of 44 degrees Celsius with food stored in wells. Hot holding unit was not hot enough for potentially hazardous food items to be stored inside. CORRECTED DURING INSPECTION - Rice removed and placed in oven. . Corrective Action(s): Hot holding unit should be turned on immediately in morning to allow for enough time for it to come to temperatures of 60 degrees Celsius prior to food items being placed inside. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution lacking upon arrival of EHO. CORRECTED DURING INSPECTION - Sanitizer solution of 200ppm chlorine found at facility. Dough mixer found in unsanitary condition from previous night. Pizza pans not cleaned and sanitized from previous night. Items left dirty in storage unit. . Corrective Action(s): Sanitizer solution should be made prior to food preparation. Ensure it is made at the start of the day. Dough mixers and pizza pans are not to be left out dirty overnight as this is a rodent attractant. Pizza pans are not to be stored in unsanitary condition. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required throughout facility. There is a large quantity of food debris under equipment on floor from previous day(s). Inside cooler units and on shelves much food debris has spilled. Previous day dirty dishes and equipment remain on counters and in sinks. . Corrective Action(s): Ensure floors are cleaned daily. Ensure no dirty dishes or equipment remain from previous day. These are rodent attractants and can contribute to a pest infestation of the facility. Dirty equipment requires cleaning prior to use and during a busy day dirty equipment has the potential to get used by staff. . Violation Score: 15

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

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 SAFETY PROTOCOLS: - For dine in service facility is actively screening for Vaccine passports