INSPECTION REPORT Health Protection LKIM-D2WTZS

PREMISES NAME Argo Greek Cuisine		Tel: (604) 428-9090 Fax:
PREMISES ADDRESS 108 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE February 29, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) George Kalpakis		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dishwasher Handsink blocked upon arrival of EHO CORRECTED DURING INSPECTION - items relocated. . Corrective Action(s): Ensure staff are able to access hand sinks at all times. Do not block hand sinks . Violation Score: 5

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

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair Nets - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed; staff observed to wash hands following sweeping and prior to food preparation - EXCELLENT WORK! - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Facility has removed corrugated plastic pizza pan covers and replaced with food grade plastic covers suitable for use in food production and easy to clean NOTE: Discuss with staff - dishwasher area is to flow from "dirty to clean". Clean dishware should never go into areas that are "dirty". In this restaurant the dirty dishware should flow from sink to dishwasher and then clean dishes should go onto the clean shelf to the right of the dishwasher and to the left of the hand sink