INSPECTION REPORT Health Protection ABAI-BLXSK3

PREMISES NAME The Gray Olive		Tel: (604) 566-9664 Fax:
PREMISES ADDRESS 4190 Hastings St Burnaby, BC V5C 3T8		INSPECTION DATE February 19, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jerome Wong		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Operator has completed a revised food safety plan for the hollandaise sauce and submitted two lab tests (different batches) showing that the pH of the product is 4.1 or less. - As per the food safety plan: pasteurized egg product in a carton is used, hollandaise sauce is made fresh each day and any leftovers are discarded at the end of the day, each batch made is tested to ensure it is consistently pH of 4.1 or less, monthly lab tests will also be done to verify pH of 4.1 or less. - Ensure monitoring and corrective actions of the food safety plan are being followed. Any deviation from the recipe based food safety plan will require health approval. - pH test papers available on site.