INSPECTION REPORT Health Protection ECAO-AAWSXQ

PREMISES NAME Minoas Souvlaki		Tel: (604) 430-2545 Fax:
PREMISES ADDRESS 3823 Kingsway Burnaby, BC V5H 1Y5		INSPECTION DATE June 14, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 14

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Foodworker has towel at waist using for wiping hands Corrective Action(s): Discontinue this immediately -you are recontaminating hands each time touching the unsanitary towel Wash hands at handsink when contaminated! Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Some droppings observed on shelves dry storage room downstairs Corrective Action(s): Clean and sanitize these areas with bleach and monitor daily Inspected foods there -did not see any contamination -maintain all lightly packaged foods in your rodent proof containers Clean and sanitize any food cans containers close to the droppings Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some droppings observed on downstairs shelves in dry storage room Back wire shelves in upstairs walk-in cooler caked with grease and food debris Some cleaning and disinfecting needed under stoves Downstairs Walk-in cooler and Walk-in freezer have goods all over the floor area Corrective Action(s): Clean and sanitize these areas more regularly Maintain foods on shelves off the floor Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher thermostat (temperature) is not working -operator is unable to assess temperatures Corrective Action(s): Repair thermostat Violation Score: 3

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

Comments

*remove employee personal effects from food shelves -they should be down and away from any foods, food ware and food preparation areas Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler downstairs 3 deg C (vegetables) -2-door display next to pick-up area 2 deg C (eggs) -raw eggs stored on the bottom -Walk-in cooler upstairs 3 deg C (meats) -good organization of raw meats/seafoods/eggs on bottom shelves -2-door display next to stove 3 deg C (potatoes) -preparation cooler 4 deg C (meats) Bar fridge 4 deg C (alcohol) Hot held foods must maintain foods at or above 60 deg C: -steamed rice 68 deg C High temperature hot water sanitizer must be >82 deg C as per thermostat: -Checked and verified at plate level (74 deg C on first run) Chemical Controls: Bleach sanitizer buckets must be maintained >100ppm as per test strips: -checked and verified QUAT-type sanitizer spray for upstairs dining tables must be maintained >200ppm as per test strips: -checked and verified -note: operator is using the Windex first then sanitizer on glass tables -okay Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridge(s), hot holder(s) and mechanical washer(s) -maintain log sheets either posted next to unit or in a binder Professional pest control comes on a regular basis -maintain and keep a record of their work reports Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AAWSXQ
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: 0.25 hour Specific comments:
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