INSPECTION REPORT Health Protection MDIL-BKLSA9

PREMISES NAME Papa Greek (Abbotsford)		Tel: (778) 834-4100 Fax:
PREMISES ADDRESS D120 - 3122 Mt Lehman Rd Abbotsford, BC V2T 0C5		INSPECTION DATE January 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mo Rahmaty		NEXT INSPECTION DATE 5 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops left in bulk food product Corrective Action(s): Do not leave scoops in the bulk food product. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Paint containers stored in the back area. Corrective Action(s): Remove the paint containers form the food premises. Violation Score: 1

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

Comments

Routine Inspection Front Area - Hand wash station stocked with Liquid soap and paper towels - Cool ambient air temperature below 4 degree Celsius - Hot holding temperature above 60 degree Celsius Back Area - Hand wash station stocked with liquid soap and paper towels - Walk in cooler ambient air temperature below 4 degree Celsius - Stand up freezer ambient air temperature below -18 degree Celsius. Organize the freezer. Raw meats should be at the bottom and potentially ready to eat foods at the top. - 100 ppm Cl solution available for wiping cloths - Dishwasher final rinse has 50 ppm Cl in the sanitizer cycle - temperature logs available - foodsafe level 1 trained staff available - no pest activity noted during the inspection Note: Cooling reviewed with the operator. Found recently cooked rice cooling in the walk in cooler. Rice must be cooled from cooking temperature / hot holding to 20 degree Celsius within 2 hours and from 20 degree Celsius to 4 degree Celsius with 4 hours. Use shall pans and stir often to speed up cooling.