INSPECTION REPORT Health Protection LQUN-B74VAM

PREMISES NAME Dinakis Mediterranean Grill		Tel: (604) 472-3333 Fax:
PREMISES ADDRESS 101 - 2020 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE December 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Malik Malikzada		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Found plastic food inserts and lids had cracks, chips and/or were damaged. These items are no longer cleanable and pieces of plastic could fall into food. Corrective Action(s): Immediately throw away cracked, chipped or damaged food containers and equipment. Purchase new ones and ensure equipment and containers are inspected routinely for damage. During the inspection, the manager discarded the damaged items. Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C; freezer was -20C; hot holding units above 60C; and thermometers present. The cooler, outside of the office, isn't able to maintain 4C so non-perishable items are only being stored in this cooler. All staff are aware of this. It is recommended that a sign is posted on the cooler that only non-perishable items inside. - The bar glasswasher was replaced with a used high temperature dishwasher. The temperature of the rinse cycle was 71C at the plate's surface, as per max/min thermometer. - The high temperature dishwasher, in the kitchen, had a rinse cycle temperature of 76C at the plate's surface as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Quats sanitizer in spray bottle was 200ppm. - Foods stored in food grade containers; covered; labeled; date coded; stored in groups with raw proteins on the lowest shelves, below RTE foods; and stored 6" off the floor on shelves. - No expired foods in use. FIFO rules are being followed. - FoodSafe certified staff present. - General sanitation level is good. Cooking area surfaces (equipment, exhaust canopy, walls) have some accumulated grease and food. However, Monday is the premises' deep cleaning day for the cooking area. All other areas and surfaces are clean. - No signs of pests.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-B74VAM
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: 0.17 hour Specific comments: All in order.
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