INSPECTION REPORT Health Protection LKIM-CVZQDV

PREMISES NAME Argo Greek Cuisine		Tel: (604) 428-9090 Fax:
PREMISES ADDRESS 108 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE September 25, 2023	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 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food items stacked on top of garbage can. Garbage can used as table top. Discussed with owner. . Corrective Action(s): Not to occur again. . Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Plastic separators for pizza are corrugated. This allows for food to penetrate into hard to clean corrugated area. These corrugated plastic materials are not suitable for food production as these items are not easily cleaned and sanitized between uses and food debris can accumulate. . Corrective Action(s): Owner is to source more suitable solution. Item is to be food grade, smooth, non-absorbant, easily cleanable. . Violation Score: 3

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 - Pest control program in place - 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 50ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - 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 currently uses QUAT based sanitizer solution for sanitizing of surfaces. Bleach is suitable alternative if QUAT based sanitizers are expensive. Bleach sanitizer solution is an acceptable and equivalent sanitizer for food preparation surfaces provided it is made properly. See three compartment sink poster for details on making bleach solution. This solution can be checked with your dishwasher testing strips and should be changed frequently.