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Great Bear Pub

170 - 5665 Kingsway, Burnaby · Restaurant

20 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on lower white shelf of walk in cooler (underneath the metal wire rack) as shown to owner.
      • Corrective Action(s): 1) remove droppings
      • 2) Clean and sanitize affected areas
      • 3) Send copy of pest control report to EHO
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Under the bear counter (staff side), there was black wet mold/debris buildup on the floor underneath the pipes.
      • 2) In the walk in cooler, by the far left end in the corner there is old rotten limes/lemons on the floor next to buildup of debris and dirt.
      • Showed pictures of this to owner on site
      • Corrective Action(s): Clean the above mentioned areas thoroughly. Food buildup and debris should be removed consistently as this can also attract pests
      • Correct by: Today
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dishwashing trays have some black substance on all of the grooves and inner parts of the tray that is coming off.
      • Corrective Action(s): Either find a way to clean and remove all of the black substance from these trays or get new trays so this does not contaminate any dishes.
      • Correct by: Today
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at handwash station by kitchen entrance was not dispensing soap (battery needed to be replaced)
      • Corrective Action(s): Replace battery to ensure handwash stations have soap, paper towels, hot/cold running water
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed in walk in cooler on shelf behind the tray with the milk jug on it. Pointed this out to staff member
      • Corrective Action(s): Remove droppings and sanitize affected areas
      • Correct by: today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed inside walk in cooler: on the floor by entrance and on the floor in one of the corners, as shown to staff member on site
      • Corrective Action(s): Remove droppings and clean affected areas. Send copy of latest pest control reports to EHO, business card provided.
      • Correct by : immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris observed between deep fryer and wall as shown to staff. Grease/food debris is also an attractant for pests
      • Corrective Action(s): Clean in between these areas and remove the food debris
      • Correct by: today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed several food items not protected from contamination:
      • 1) Opened bags of dry goods (spices) stored in dry storage area
      • 2) Canned foods stored directly on the ground
      • 3) 2 bags of rice stored next to cleaning chemicals
      • 4) Exterior rodent bait observed being used inside of the walk-in cooler
      • Corrective Action(s): Seal all opened dry goods or transfer remaining contents into a pest proof container.
      • Do not store food items directly on the ground.
      • Food and chemicals/cleaning supplied must not be stored next to each other.
      • Remove exterior rodent bait from inside the facility. This is poison that must not be used within the vicinity of food.
      • Date to be corrected by: end of day today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on the bar cooler shelves in the walk-in cooler.
      • Corrective Action(s): Remove droppings. Monitor for entry points in the ceiling AND below the shelves.
      • Date to be corrected by: November 21, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris, general debris and grease accumulation is required in the following areas:
      • > Kitchen cook line: heavy grease accumulation under the cook line and on the exterior surface of the vent hood above, especially above the deep fryers - food debris noted in between all equipment (between the deep fryer and wall, between the prep coolers, etc.)
      • > Walk-in cooler: sticky residue on the floors under the kegs, under the ketchup bag on the wall
      • > Bar: bottle caps, empty pitchers under the ice well and bar tap counter
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. All visible areas must be cleaned daily. Hard to reach areas (under, behind and between large equipment, corners) must be addressed at least once a week.
      • Date to be corrected by: November 21, 2024
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2 bar cooler door gaskets are in poor condition. There are large gaps in the doors that may be potential rodent entry points.
      • Corrective Action(s): Repair door gaskets so that there is a proper seal around all doors.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There is a leak under the rinse sink due to a crack along the edge of the sink basin. Operator has attempted to reseal the crack using silicone but claims the hot water melts it off.
      • Corrective Action(s): A crack like this will require re-saudering to connect the steel.
      • Date to be corrected by: November 21, 2024
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Two plates of salad stored above the fill line inside the front prep cooler. Measured at 15C.
      • - Partially cooked bacon stored at 29C.
      • Corrective Action(s): - Store all cold potentially hazardous food items at < or = 4C. Discard food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bag of rice stored directly on the floor in the dry storage room.
      • Corrective Action(s): Store all open bags of dry foods in pest proof containers or seal them tightly.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spills noted on the floors of the dry storage room.
      • Corrective Action(s): Clean up the spills.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer missing in the right prep cooler (close to the bar).
      • Corrective Action(s): Provide working thermometer inside the noted cooler.
      • Correct by: Immediately.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few inserts in the right preparation cooler are elevated -do not fit therefore some of the foods are above the fill-lines: the cut mushrooms were at 9 deg C
      • Corrective Action(s): The tray inserts need to be level so as stored foods are kept below the fill-line at or below 4 deg C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink next to cooking line has no dispensed soap
      • Corrective Action(s): All handwash sinks must be adequately stocked and clear for use to facilitate handwashing
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cleaning chemicals are being stored in the Dry storage room -there are some foods stored right next to them -particularly any overflow foods that do not fit the shelves
      • Corrective Action(s): Store the cleaning chemical down and completely away from the foods.
      • Suggested to operator the area to the left of the ice machine -a multi-level shelf there will be able to house all the cleaning chemicals.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Overabundance of what appears to be old worker personal effects next to the office -shoes especially
      • Corrective Action(s): Clean and organize this area -remove any personal worker effects no longer in use
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few frozen meats; burger patties and meat containers thawing at room temperature in the back
      • NOTE: this citation was observed in the last routine inspection -continued violations will require increased enforcement
      • Corrective Action(s): Thaw potentially hazardous foods health safely:
      • -overnight in the fridge
      • -under cool running water in original plastic packaging
      • -as part of the cooking process
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Open bulk food bags observed in the dry storage area and on the floor: flour
      • Corrective Action(s): Store open bulk food bags in rodent proof containers and off the floor
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris noted under the deep fryers -time of inspection at 1130am therefore this debris has been there last night
      • Corrective Action(s): Clean and disinfect. Food debris like this also serves as a pest food source
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A few cleaning chemical spray bottles have no labels in the back kitchen -Sanitizer
      • Corrective Action(s): Label all cleaning chemical bottles to better prevent misuse
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under the stoves has been cleaned some but there is still some food debris and garbage under there
      • Corrective Action(s): Clean and disinfect nightly and as needed between rushes. Continued cleaning issues with this area will require increased enforcement
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Turkey Breast whole roast cooling at room temperature -worker indicates it was cooked about an hour ago and temperatures are showing 40 to 50 deg C
      • Corrective Action(s): Improper cooling -You must cool foods FAST.
      • Step 1: 60 deg C to 20 deg C within 2 hours -this is expedited by cutting down the meats into smaller cuts and spreading it on the pans (wide-shallow) in a layer of 1 to 3"
      • Step 2: 20 deg C to 4 deg C within 4 hours -transferred to the fridge
      • Worker cut down the turkey breast into smaller portions and transferred to fridge
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine scoopers left on top of the machine
      • Corrective Action(s): Dishwash the scoopers.
      • Leave the ice scoopers in a sanitary location such as in the ice machine holder inside, hanging outside on the machine or in a washable container
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Bar staff is not using an approved sanitizer for sanitizing food contact surfaces -a multi-use disinfectant was being used
      • -Low temperature chlorine sanitizing dishwasher showing 0ppm chlorine residual at plate level
      • NOTE: no daily testing logs are maintained for the dishwasher or the fridges
      • Corrective Action(s): Use your approved QUAT sanitizer from the dispenser
      • -Repair the dishwasher immediately -worker called an Ecolab serviceman who will be coming later today -OKAY
      • **Daily test and log the dishwasher to ensure it is in good working order
      • Manual Dishwash at the wash sinks in the meantime
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some coverage issues in Walk-in cooler:
      • -a tray of cooked potatoes uncovered
      • -A bug zapper observed in the bar area for the fruit/drain flies
      • Corrective Action(s): -Cooked potatoes were transferred to another container and covered
      • -do not use bug zappers pest control devices in food areas due to the uncontrolled flying insect body parts when they explode. You may use other mechanical control devices such as:
      • -UV lights with sticky backboard (like the one in the kitchen)
      • -Sticky tape
      • -pheromone traps
      • NOTE: your pest control company should be addressing this issue at the bar area
      • protect foods from contamination
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen cut meats observed thawing at room temperature
      • Corrective Action(s): Improper thawing.
      • Thaw frozen meats either by:
      • -overnight in the fridge
      • -under cool running water
      • -as part of the cooking process
      • worker transferred meat to fridge
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under the cooking line is filthy with food debris and garbage
      • Corrective Action(s): Clean, mop and disinfect nightly
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is showing no chlorine sanitizer residual at plate level
      • Corrective Action(s): Repair washer
      • Violation Score: 9
  11. Follow-Up Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Chlorine test strips obtained for the main washer
      • Iodine test kit for the bar glasswasher still needed
      • Corrective Action(s): Obtain Iodine Test Kit for the glasswasher -provided operator additional information here
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under the cooking only partially cleaned. Food debris and filth under the deep fryers still there
      • Corrective Action(s): Completely clean and disinfect under the cooking line
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler unit on right-hand side in cooking area is storing foods at greateer than 4 deg. C. Air temperature measured between 6-8 deg. C using IR gun. Internal temperature of teriyaki sauce and raw chicken measured 5.6 deg. C and 7 deg. C, respectively, using prob thermometer.
      • -Cold foods must be kept at temperatures 4 deg. C and below to minimize bacterial growth.
      • Corrective Action:
      • -Repair/aadjust cooler unit so foods are stored at 4 deg. C or less. Worker adjusted cooler unit to a colder temperature.
      • -Monitor cooler to ensure temperature reaches 4 deg. C or less.
      • Move foods into a working cooler if cooler is unable to maintain proper temperature
      • Corrective Action(s):
      • Violation Score:
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Chlorine and iodine test strips were not available on site. Chlorine test strips are needed to verify lo-temp dishwasher has mimimum 50ppm chlorine concentration to adequately sanitize dishes. Iodine test strips are needed to verify glasswasher has mimum 12.5 ppm iodine to sanitize glassware.
      • Date To Be Corrected By: 3 days.
      • Corrective Action:
      • -Purchase chlorine and iodine test strips. Ensure sanitzer concentration of dishwahser and glasswasher are verified on a routine basis.
      • Corrective Action(s):
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Old rodent droppings noted along wall in dry storage area. Several fruit flies observed in staff washroom, which also contained boxes of beverages and empty cans/bottles.
      • Date To Be Corrected By: July 30
      • Corrective Action:
      • -Clean and sanitize dry storage area and staff washroom.
      • -Remove empty cans/bottles from staff washroom to deter pest harbourage.
      • *Email EHO last pest control report.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas underneath cooking units and cooler units had a large amount of grime and food debris. Fan in walk-in cooler noted have debris build-up.
      • -Premises must be maintained in sanitzary condition to minimize pest activity and contamination of food.
      • Date To Be Corrected By: July 30
      • Corrective Action:
      • -Clean and sanitize areas under cooking units and cooler units. Ensure these areas are regularly monitored and cleaned.
      • -Clean and sanitize fan in walk-in cooler.
      • Corrective Action(s):
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler unit on right-hand side in cooking area is not maintaining temperatures of 4 deg. C or less.
      • Date To Be Corrected By: Today
      • Corrective Action:
      • -See Code 205. Called technician to repair cooler at time of inspection.
      • Corrective Action(s):
      • Violation Score:
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooking line sanitizer bucket too weak: no QUAT reading detected
      • Corrective Action(s): Maintain sanitizer solutions >200ppm (should be checked and changed every 2 hours depending on use)
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): 2-door upright stainless freezer at -1 deg C.
      • Containers observed overstacked within wedging door slightly open
      • Corrective Action(s): Keep foods contained so as the doors can fully close and maintain adequate freezer temperatures
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One light panel in the back kitchen is missing the shatter shield
      • Corrective Action(s): Replace the shatter shield as there will be open foods below
      • NOTE: alternatively to the standard covers fluourescent light plastic tube covers may be used as well in case of breakage the glass will be contained in the tube
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -2-compartment sink next to washer -pipes are leaking beneath
      • NOTE: operator is aware of the problem and is on work order for repair
      • -One of the paper towel dispensers in men's washroom is not working and a paper towel roll is sitting on the counter in the meantime
      • Corrective Action(s): -Repair and seal off leak
      • -Replace battery in dispenser -do not leave bare paper towel rolls as the ends will be contaminated when handled
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No QUAT sanitizer available for grill cooking area and wiping rags left on cutting boards -only one sanitizer bucket available in the back kitchen
      • Corrective Action(s): Have another bucket sanitizer for the grill cooking area -leave the wiping towels in the sanitizer after rinsing to better prevent microbial growth
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large container of chowder and tomato soup were cooling down in the ice water bath. Chowder was to ~70 deg. C. Tomato soup was at ~ 50 deg. C. Chowder was off the stove during the time of inspection. Tomato soup was cooling for more than an hour; this was an estimate, no time tracking in place.
      • After an hour chowder was still above 60 deg. C, but ice in the water bath was almost completely melted. Large ice machine in the kitchen was off. Ice supplied from the bar area.
      • Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method (eg. ice wand). Record time and temperature of foods on the log sheet. Ice must be continuously supplied to cool down foods effectively.
      • Potentially hazardous foods must be cooled from 60 deg. C to 20 deg. C within 2 hours then from 20 deg. C to 4 deg. C within 4 hours. 2/4 hour rule does not apply to the chowder yet (still above 60 deg. C); however, cooling rate observed during inspection indicates the soup requires an additional measure to cool down faster.
      • Tomato soup was divided into smaller portion.
      • Correction date: Today.
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some foods in the prep cooler inserts stored above the fill line; temperature noted at 8 deg. C. The temperature of the foods under the fill line noted below 4 deg. C.
      • Corrective Action(s): Do not store foods above the fill line. Cooler inserts are not designed to keep foods above the fill line cool. Additional inserts were used to divide the food.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two plastic takeout bowls noted in the flour bin. One bowl was half submerged, another one almost completely submerged in the food.
      • 2) Some food containers in the prep cooler and up-right cooler were not covered.
      • 3) Mildew and grimes building up in drink guns' drink dispensing nozzles.
      • Corrective Action(s): 1) Discontinue the use of a bowl as a scoop. Supply proper scoop with a handle to dispense flour to limit
      • food to hand contact. Takeout containers are single-use items that are not meant to be cleaned and sanitized.
      • Correction date: Today
      • 2) Provide a cover, such as lids, plastic wraps, or aluminum foils for any open food items to protect food from contamination.
      • Corrected during inspection.
      • 3) Clean and sanitize drink guns.
      • Corrected during inspection.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler air temperature noted at 8 deg. C.
      • Internal temperature of foods in the walk-in cooler ranged from 5.5 deg. C - 6.5 deg. C.
      • Corrective Action(s): Walk-in cooler must be serviced to maintain the temperature of foods at or below 4 deg. C.
      • Correction date: Aug 10 2018
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A glass thermometer in the walk-in cooler is broken.
      • Corrective Action(s): Supply food grade, shatterproof thermometer for walk-in cooler.
      • Correction date: Aug 10 2018
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large beef roast observed cooling at room temperature -temperature showing 45 deg C and operator indicates it has been there for 30 minutes
      • Corrective Action(s): You must cool foods FAST:
      • Step 1
      • 60 deg C to 20 deg C within 2 hours
      • Large pieces of meat are to be cut down to increase evaporative rate into wide shallow containers
      • then
      • Step 2
      • 20 deg C to 4 deg C within 4 hours in the fridge
      • Operator to post cooling signage at back fridge wall area as a reminder
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Vinegar stored under stove handsink and next to bleach
      • -One can of olives in pantry dented
      • -Ready-to-eat pastrami meat stored below raw beef and hamburgers in Walk-in Cooler
      • Corrective Action(s): Do not store foods directly under sinks nor next to cleaning chemicals
      • -Reject/discard any canned goods that are deformed
      • -Do not store ready-to-eat foods below raw meats/eggs
      • Violation Score: 9
  19. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Tiling in front of stove scheduled to be repaired within the next few weeks.
      • A grease mat has been placed there to assist in cleaning this area and is non-slip
      • Corrective Action(s): Repair tiling
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scooper left on top of ice machine -this is not a regularly cleaned and sanitized area
      • Ice machine has mold on the lip inside machine
      • Corrective Action(s): -Dishwash scooper -store scooper in a clean washable container outside of ice machine
      • -Discard ice -clean and sanitize ice machine
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Dishwasher is showing no chlorine sanitizer residual: ~0ppm as per test strips
      • No Daily Log checks are maintained
      • Operator called repairman and arrived during inspection
      • -Reused wiping towels for food contact surfaces left out on counters when not in use
      • Corrective Action(s): -Repair washer: must show >50ppm chlorine residual for adequate sanitizing of ware
      • Dishwash ALL ware once repaired to ensure they are cleaned and sanitized
      • Repairman was able to fix washer while onsite -retested and >50ppm achieved
      • -Leave your wiping towels (after rinsing) in sanitizer buckets -will prevent bacterial growth
      • NOTE- for hand drying -use your handsinks paper towels!
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Kitchen staff are drinking in the kitchen -cups on counters
      • Corrective Action(s): No eating/drinking is allowed in the kitchen areas -hand-to-mouth saliva contamination is the risk here
      • Eat/drink in the staff area or dining area
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Dishwasher has no residual sanitizer
      • -Some tiling in front of fryers cracked and/or missing -food is getting lodged between -operator indicates all the kitchen tiling will be replaced within 30-60 days
      • Corrective Action(s): -repair dishwasher (CORRECTED DURING INSPECTION)
      • -Repair/replace broken tiling -cover with a washable mat in the meantime to keep the area clean
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No Daily Logs are being maintained for fridges and dishwasher
      • Corrective Action(s): Maintain Daily Logs to better ensure equipment is working properly -templates provided
      • Violation Score: 1