INSPECTION REPORT Health Protection ABAI-BL2TGD

PREMISES NAME The Gray Olive		Tel: (604) 566-9664 Fax:
PREMISES ADDRESS 4190 Hastings St Burnaby, BC V5C 3T8		INSPECTION DATE January 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jerome Wong		NEXT INSPECTION DATE January 28, 2020
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 = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted hollandaise sauce at 41.8C at time of inspection. This issue was noted on the previous report. Staff member on duty said hollandaise sauce has a vinegar reduction in it and is shelf stable. This was not noted on the food safety plans. Telephone conversation with the owner who said he will have the pH testing done for the product. Test strips used on product shows pH could range from 4.0 - 5.0. Corrective Action(s): Discontinue service of hollandaise sauce or keep it below 4C or less or higher than 60C until pH testing is done and a revised food safety plan is submitted. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in the back of the kitchen did not have paper towel again. This issue was noted on the previous report. Corrective Action(s): Ensure hand wash station is fully equipped at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All other hand wash stations (front cooking area, drink making area, washrooms) had soap, paper towel, hot and cold running water. All coolers 4C or less (walk in cooler, prep cooler, cold holding well..etc) Chest freezers in dry storage x3 Food inserts on ice were fully submerged in ice. Inserts are turned over well within 2 hrs. Hot holding of soup higher than 60C Dry storage area well maintained. Only prepackaged foods, take out containers and unused equipment stored in this area. No evidence of food handling/packaging noted. Ice machine appeared clean with scoop for ice stored in ice holder Quat sanitizer at dispenser, in containers with cloths submerged and in spray bottles 200ppm. General sanitation satisfactory. No obvious signs of pest activity. High temperature dish washer achieved 71C (with thermolabel)