INSPECTION REPORT Health Protection MBEK-BGYPX5

PREMISES NAME Kalamaki Greek Grill		Tel: (604) 385-1044 Fax: (604) 385-1045
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE October 15, 2019	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Gregory Rounis		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle containing pink/red liquid was unlabeled. It was stated that spray bottle contained degreaser. Corrective Action(s): Bottle was labeled. Ensure chemicals, cleansers, and similar agents are properly labeled to identify contents to prevent accidental mixing and/or misuse. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less* - Freezer at -18 degrees C or less - Hot holding internal temperatures at 60 degrees C or more - Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer is available in labeled spray bottles at approximately 100 to 200 ppm chlorine - High temperature dishwasher measured 78 degrees C at utensil surface during final rinse (minimum required: 71 degrees C at utensil surface) - Equipment and utensils maintained in sanitary condition - No signs of pest activity noted at time of inspection - Washrooms maintained in clean condition - FOODSAFE requirements met at time of inspection - Permit posted *Note: Small under counter cooler at 5 degrees C (food temperature) at time of inspection. Cooler may be on defrost cycle--monitor and adjust as necessary to maintain foods at 4 degrees C or less.