INSPECTION REPORT Health Protection JELR-C9S3AA

PREMISES NAME Greek Village Restaurant		Tel: (604) 597-1515 Fax: (604) 597-1515
PREMISES ADDRESS 7953 120th St Delta, BC V4C 6P6		INSPECTION DATE December 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff are washing hands at the double sink in the main kitchen. This is ok but staff are to use the designated hand sink in the corner to wash hands when the double sink is not accessible for use. Corrective Action(s): Provide liquid soap and paper towels in dispensers at the small hand sink in the main kitchen. All paper towels should be in dispensers. Table top dispensers can be used. 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

Coolers are at 4 C /40 F with the exception of the drawer cooler which is used only for temporary storage of food that is being grilled and was just opened for re-stocking. Check this cooler again in 2 hours to make sure it goes down to 4 C (currently 7 C). Freezers - satisfactory. Reheating - food in crock pot is being reheated and is at 155F. Continue reheating to 165 F and then hot hold above 140 F. The process appears to be meeting the criteria to reheat quickly within 2 hours to 165F. - OK. Hot holding steam table - food (vegetables, potatoes) is at 140F /60 C or hotter. Rice not in steam table - if not being held at 60C/140 F or hotter, food safety plan is to discard rice after 2 hours. Monitor time. Rice is made just before dinner service. Reviewed cooling of hot food. Once food reaches 60 C/140 F, use a cold water bath or ice wand or put in bus pans with 2-4 inche depth to cool quickly before putting in walk in cooler. ** Walk in cooler - keep the raw meat and poultry in a separate area. Currently it is in bottom shelf area but could be kept to one area, away from other food storage.. Produce is washed in the morning in a sanitized sink using a sanitized container. Hand washing - see above. Staff are wearing hair nets and clean aprons. Wiping cloths are stored in a chlorine sanitizer of 200ppm and gloves are worn to protect hands. Commercial dishwasher has a hot water final sanitizing rinse (183 F at the gauge and >160 F measured inside of the machine - good. Keep staff washroom door closed. Premises in general is being kept clean. Left copy of this report with operator.