INSPECTION REPORT Health Protection LKIM-CFNRPK

PREMISES NAME Socrates		Tel: (604) 299-3777 Fax:
PREMISES ADDRESS 4651 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE June 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alex Zoubos		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: Some cleaning required in hard to reach areas such as under grill and in water baths of hot holding units. . Corrective Action(s): Neighbourhood has rodent high levels of rodent activity. Ensure any food debris is removed from surfaces each night to prevent infestation into facility. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet is leaking. Owner is aware of issue and had ordered part however was the incorrect size. . Corrective Action(s): Repair/replace faucet. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked 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 - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Unable to test Hot Holding units as they had not yet warmed up to 60 degrees at time of inspection. To test at next routine inspection. Ensure hot holding units are able to keep food at temperatures of greater than or equal to 60 degrees Celsius. .