INSPECTION REPORT Health Protection CTIN-B4BTKV

PREMISES NAME Jimmy The Greek		Tel: (778) 371-4457 Fax:
PREMISES ADDRESS 745 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Fiaz Babul		NEXT INSPECTION DATE September 07, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Spicy sauce on the buffet line stored on double insert was measured at 54C. Corrective Action(s): Staff reheated the sauce immediately. Do not use double insert as it cannot maintain food over 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff informed that they wash and rinse the dishware then air dry. No sanitizer is used in warewashing process. Corrective Action(s): Reviewed proper warewashing procedure with staff. Refer to diagram posted on the wall, once dishware are washed, they must be sanitized in 200ppm Quats for 2 minutes before air dry. Use warm water for the sanitizing procedure. Obtain Quats test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed underneath the buffet table in the front of the premises; indicated sightings to staff onsite. Corrective Action(s): Please remove all droppings, clean and sanitize the area with 100ppm bleach. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted underneath the cooking ovens. Spillage of red liquid noted under the freezer in the dry storage room. Corrective Action(s): Please clean the flooring under the ovens as indicated to staff as well as the red spill in dry storage room. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: One staff onsite has Foodsafe but is expired (2007) and the other staff is not Foodsafe certified. Corrective Action(s): Ensure there is one Foodsafe certified staff working each shift. For more info, visit www.foodsafe.ca. Violation Score: 1

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

Comments

General: Handwashing stations: soap, paper towel, hot & cold running water available Prep coolers: -0.7 to 4C Standup coolers in dry storage: 2-3C Hot holding units: 60 to 81C (rice, potatoes, meat etc.) Pop/water cooler: 6C Manual warewashing discussed, see violation above Bleach sanitizer@100ppm, test strips available Donair cones (lamb/beef mix) are cooked in the morning, finished in the oven then transferred to the hot holding units Thermometer available to determine food temperature, ensure to sanitize between uses Adequate food storage and lighting *Will contact owner to determine if their Foodsafe has expired or not, as well as obtain pest control reports for review.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B4BTKV
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. Partial 09/12/2018 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: 0.25 hour Specific comments: Please confirm with baklava supplier (BF Donair) trans fat content (shortening, margarine, hydrogenated ingredient).
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