INSPECTION REPORT Health Protection JSAS-C94UQP

PREMISES NAME OPA! Souvlaki of Greece		Tel: (604) 436-4647 Fax:
PREMISES ADDRESS 325 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 25, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Elizabeth Tsagaris		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler floor has food debris build-up. Shelf below front point of sale - mouse droppings around wire mesh. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 402 noted on Routine inspection # JSAS-C8WSKJ of Nov-19-2021 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed dipping their gloved hands into sanitizer prior to handling food. Correction: Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.

Comments

Wall crack at back kitchen has been sealed with silicone to better pest proof location. Back door kept closed when able. Premise cleaning conducted. Level of sanitation has been improved. Ensure cleaning is conducted daily to maintain a high level of sanitation and discourage pest activity. Reviewed handwashing procedures.