INSPECTION REPORT Health Protection CTIN-ARJVDD

PREMISES NAME Socrates Taverna		Tel: (604) 299-3777 Fax:
PREMISES ADDRESS 6633 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE September 25, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 02, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pan of cooked potatoes were left in the steam table that was turned off since lunch time. Operator turned steam table back on when health inspector arrived but temperature of potatoes were at 20.1C when probed with thermometer. Corrective Action(s): Cooked potatoes discarded. Discussed maintaining food temperature at >60C at steam table or cool food down and reheat then hot hold as alternative. Reheating of food can only be done once. Never leave food in turned off steam table between shifts. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed operator clean and sanitize meat slicer but still found food debris and grease on the unit. Dipped chlorine test strips into murky sanitizer and measured over 200ppm chlorine. Operator then mixed the bleach sanitizer after being directed to empty bucket with water, soap and bleach. Corrective Action(s): 1) Meat slicer was taken apart but more thorough cleaning needs to be done on the meat slicer unit. Ensure food debris are removed from blade and guard. 2) Use 1 teaspoon bleach to 1 litre water to make 100ppm bleach sanitizer. Do not add soap and always make new batch if sanitizer appears murky and dirty. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No hot water in one of two ladies washroom and no cold water in one of two men's washroom. Corrective Action(s): Never turn off the valve as all handwash stations need to be equipped with hot and cold running water at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in bar handsink, no hot water in one of two ladies washroom handsink, no cold water in one of two men's washroom handsink. Corrective Action(s): Ensure all handwash stations are equipped with soap, paper towel, hot & cold running water. Do not turn valves off and always check stock for supplies. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a bucket of water in front of fryer. Operator informed that food handlers add flour to calamari with baskets then transfer into frying basket but dips hands into bucket of water with bleach for handwashing between handling different baskets. Corrective Action(s): Bucket of water removed as this is not means for proper handwashing. Use tongs to handle food and if handwashing is required, use handwash sink to wash hands properly. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: An open can of pineapples found in the cooler. Several buckets of food (e.g. onions, cut veggies) stored on the ground of walk-in cooler and boxes of food on the ground of walk-in freezer. Corrective Action(s): Always transfer food from can to food grade containers if they are not used right away. Store food 6 inches off the floor. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bucket of raw chicken with water being thawed on dish sink counter. Temperature at 10C. Corrective Action(s): Operator said he had thawed it overnight in the walk-in cooler and is going to use the chicken right away. Ensure to thaw food under cold running water or microwave if frozen food is going to be used immediately. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: A swarm of fruit flies noted in the bar area. Heavy syrup and food debris build up in the bar area. Corrective Action(s): Remove food debris and increase sanitation to improve pest situation. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build up present in many areas - kitchen floors, counters, shelving units, microwaves, under equipment. Mould present in undercounter cooler and walk-in cooler/freezer door. Corrective Action(s): Deep cleaning is required. Clean and sanitize properly to ensure sanitation level is maintained. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Lighting is dim or out above dishpit and slicer area. 2) Cardboard lining on floor observed in kitchen and bar area. 3)Wall tiles behind dishwasher have come off. Corrective Action(s): 1) Increase lighting immediately to facilitate safe food handling and cleaning. 2) Remove cardboard lining. 3) Replace wall tiles by next routine. Violation Score: 1

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

Comments

General: Handsink: kitchen one is equipped with soap, paper towel, hot and cold running water; see comment on code #401 for other sinks Prep coolers: 4C Walk-in cooler: 3C Walk-in freezer: -8C Dishwasher (high temp): 81.4C at plate *glasswasher not used, all glassware washed in kitchen dishwasher as informed by operator Ice machine maintained; ice scoop hung on the side Bar cooler: 15C, only wine in the cooler *Do not use this cooler to store any dairy products or you must repair/replace bar cooler

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ARJVDD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunfrie canola oil: 0% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment