INSPECTION REPORT Health Protection DSEA-AARU8W

PREMISES NAME OPA! Souvlaki of Greece		Tel: (604) 436-4647 Fax:
PREMISES ADDRESS 325 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE June 9, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Elizabeth Tsagaris		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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Ice machine well observed to have black mold on walls. Corrective Action(s): Discard all ice in the ice well. Clean and sanitize the ice machine well on a more frequent basis. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: both FOH and BOH handwash stations' paper towel dispenser not operational at the time of inspection. Paper towels rolls are left out near the sinks. Corrective Action(s): Repair the paper towel dispensers and stock them with paper towels. Equipment must be maintained in good working order Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water. Paper towels must be in a dispenser =FOH prep cooler (3C), walk-in cooler (4C), and grill area drawer cooler (4C) measured < 4 degrees C =walk-in freezer (-18C) and storage room upright freezer (-19C) measured < -18 degrees C =Rice and potato hot holding (75C), and meat hot holding (62C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method. 3rd compartment stocked with 100 ppm chlorine sanitizer. =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine in FOH and BOH =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified Temperature monitoring conducted daily but not recorded. Ensure that temperatures for all coolers and hot holding units are checked twice daily and recorded for up to 1 year. Have records on site for review by district inspector at all times.