INSPECTION REPORT Health Protection SSZO-BMLSHB

PREMISES NAME Minoas Souvlaki		Tel: (604) 430-2545 Fax:
PREMISES ADDRESS 3823 Kingsway Burnaby, BC V5H 1Y5		INSPECTION DATE March 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer bucket/spray bottle made in kitchen. Staff indicated the last jug was finished last night. Corrective Action(s): Ensure bleach sanitizer is always available in facility and do not wait til the last jug to stock up. Staff was directed to pour some bleach sanitizer from dishwasher sanitizer jug as sanitizer in the meantime. At least 100ppm chlorine noted in sanitizer bucket. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted on floor in dry storage room, and floor behind servery counter. Pest control company comes regularly. Corrective Action(s): Remove droppings, sanitize areas, and continue to monitor. The vacant house next door is the root for pest issue. Continue to work with pest control company and follow all recommendations. Violation Score: 3

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

Comments

Health decal is present; health permit should be posted with decal on Walk-in cooler: 3.8oC 2-door sliding cooler (salad): 4oC (time of visit at 1:30pm) 2-door sliding cooler (prep): 3.9oC Undercounter prep cooler: 0.8oC Walk-in cooler downstairs: 4oC Beverage cooler upstairs: 3.2oC Beer cooler: 2.4oC Stand up freezer by dishwasher: -10oC Walk-in freezer downstairs: -11oC Hot holding: potatoes at 80oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches at least 50ppm chlorine on plate