INSPECTION REPORT Health Protection LKIM-CC4P9S

PREMISES NAME Socrates		Tel: (604) 299-3777 Fax:
PREMISES ADDRESS 4651 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE February 28, 2022	TIME SPENT 1.25 hours
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution required changing upon arrival of EHO. . Corrective Action(s): Ensure Sanitizer solution is made prior to the start of food preparation and available for use throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on West side of facility. - Backsplash - Exterior of containers (and in back area as well) - Floors in hard to reach area. - Lower shelves. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three 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 - Back door closed during inspection - Cooler handles and seals 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