INSPECTION REPORT Health Protection KLIU-D3BQTL

PREMISES NAME The Gray Olive		Tel: (604) 566-9664 Fax:
PREMISES ADDRESS 4190 Hastings St Burnaby, BC V5C 3T8		INSPECTION DATE March 13, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jerome Wong		NEXT INSPECTION DATE March 22, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs station inserts (pooled eggs, shelled eggs, cooked mushrooms with garlic, sliced deli meat) were stored in a hotel pan on a layer of ice. All items are potentially hazardous and require refrigeration. Probed temperatures of the items ranged between 3.4C and 7.0C depending on the depth of probing. Bottom portion of the inserts were at or below 4C while the top half measured above 4C. Staff informed these items are held this way for the duration of service (5-6 hours). For today, service ends at 2pm. Time of inspection was 12pm. Corrective Action(s): Potentially hazardous foods must not be stored above 4C for more than 2 hours. Discussed with staff: > Inserts must be FULLY submerged and surrounded by ice in order to maintain an internal temperature of 4C or colder. PREFERRED METHOD: take out only what can be used within 2 HOURS. Any leftovers at the 2 hour mark must be discarded before a new batch is added. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for the front of the house contained only 100ppm QUATS solution. Solution was prepared at the start of the day around 8:30am, time of inspection was 12pm. Corrective Action(s): Staff refilled the solution at time of inspection to 200ppm QUATS. Solution should be replaced every 4 hours or once the solution becomes cloudy. Use test strips to verify the concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Walk-in cooler - food debris under shelving > Under the cook line - grease accumulation towards the left side (near dishwashing) > Vent hood directly above the filters. > Underneath prep coolers > General cleaning for debris along the stairs going up to the storage level, and between/behind the chest freezers on this level Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Maintaining a sanitary environment will help to monitor for pest activity. Date to be corrected by: March 22, 2024. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 2C > Line prep cooler (service window side): 0C > Line prep cooler (walk-in cooler side): 3C > Cooler well at cashier: 1C * > Chest freezers upstairs: all measured -18C or colder. > Hollandaise sauce: held below 60C - lab results from Feb 26, 2024 were provided for review at time of inspection. pH = 4.3. General: > Running hot and cold water is available. > Handwash stations are fully supplied with liquid soap and paper towels. > High temperature dishwasher had final rinse temperature of 74.6C at the plate. > 200ppm QUATS sanitizer was available for back of house. See violation for front of house. > Vent hood filters were sanitary. Last ventilation system cleaning was October 2023 - next cleaning will be next month (April 2024). > No obvious signs of pests at time of inspection. > Kitchen staff have foodsafe level 1. Ensure there is always at least one person on site with valid foodsafe training. > Pest control contract is in place with Atlas Pest control - contract is for quarterly visits. > Last visit was Feb 9, 2024. Email report to the EHO for review. Note: * Spoke with staff regarding the temperature of this cooler. Cool air is directed from the bottom of the well. Stored items included (but not limited to) milk, alternative milks and cream. > The temperature at the bottom of the well was 0-1C, however the upper portion of the stored contents measured above 4C. > Observed a gap in the stored items which was allowing cool air to escape. > Ensure all gaps are filled to allow proper circulation of cool air between the items.