INSPECTION REPORT Health Protection ABAI-BFAR46

PREMISES NAME The Gray Olive		Tel: (604) 566-9664 Fax:
PREMISES ADDRESS 4190 Hastings St Burnaby, BC V5C 3T8		INSPECTION DATE August 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jerome Wong		NEXT INSPECTION DATE August 26, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted hollandaise sauce being hot held is sous vide bath at approx 40C. Reviewed procedures for hollandaise sauce. It is cooked to above 74C on the stove then hot held in the sous vide water bath. Instructed staff member to keep the sous vide device water bath at 60C or higher at all times. Corrective Action(s): Ensure hot holding is at 60C or higher at all times. Do not store potentially hazardous foods in the danger zone (ie. between 4C and 60C). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at the hand wash station in the back of the kitchen or in the front drink making area. Corrective Action(s): Ensure hand wash stations are fully equipped with soap, paper towel, hot and cold running water at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): No paper towel available at the front drink making area hand wash station. Staff said they use reusable cloth towel to dry hands. Corrective Action(s): Single use paper towel are to be used to dry hands. Do not use a reusable cloth towel. This issue was noted on a previous inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted steps to dry storage area and the floor of the dry storage area appeared dirty. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted upright two door freezer has been removed from the kitchen area and replaced with a countertop two door cooler unit. No issues with the alteration. Operator said they have 4 chest freezers in the upstairs dry storage. The frozen foods are not for immediate use and can be stored in the cooler units in the kitchen for immediate use. Frozen foods are mainly hashbrowns and fries. Corrective Action(s): Ensure updated floor plans are submitted for these changes. Violation Score: 1

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

Comments

All coolers 4C or less (walk in cooler, prep cooler unit, cold holding wells with ice...etc) Foods on ice in small inserts that are turned over within 2 hours. Chest freezers x4 in dry storage area less than -18C (only prepackaged foods stored in this area) Hot holding of soup 63C, Gravy is not heated per order. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice secured to the side of the ice machine. Quat sanitizer at source, in spray bottles and in containers with cloths submerged 200ppm. High temperature dish washer achieved 71C (with thermolabel).