Report No. 231372

INSPECTION REPORT
Health Protection
231372

PREMISES NAME
OPA Souvlaki of Greece (Surrey)

Tel: (778) 395-6555
Fax: (778) 395-4566

PREMISES ADDRESS
707 - 10153 King George Blvd
Surrey, BC V3T 2W1

INSPECTION DATE
July 22, 2016

TIME SPENT
1.75 hours

OPERATOR (Person in Charge)
Aman Braich

NEXT INSPECTION DATE
August 05, 2016

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Preparation cooler with inserts with internal food product temperatures observed to be:
Tomatoes & cucumber salad at 7.8 degrees C
Chopped tomatoes at 5.8 degrees C
Jalapenos (chopped) at 8.7 degrees C
Olives at 6.8 degrees C
Place only smaller portions in inserts and salad bowl to ensure food products kept at or below 4 degrees C.
Corrected during Insp.
Corrective Action(s):
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Knives were hung on metal magnetic strip above washing sink (first sink for manual warewashing) and can receive splashing from warewashing. Rewash all knives and store in sanitary manner. Relocate magnetic strip.
Corrected during Insp.
Bags of take out containers opened and exposed to grease and filth. Discard soiled take out containers.
Corrected during Insp.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer solution was present. Must prepare a sanitizer solution for food contact surfaces during operation. General sanitizer formula is 2 ml of regular unscented bleach to Litre of water.
Corrected during Insp.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation: Scoops and other dispensing utensils found in dry food bins. Store scoops in sanitary manner.
date to be corrected by: Immediately
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris and other filthy materials observed underneath preparation counters & dishwashing sink area & grill and preparation cooler at front & inside shelves at the front. Must clean up hard to reach areas to prevent attraction of pests and to protect food from contamination.
Date to be corrected by: 2016/07/29
Corrective Action(s):
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Cardboard material found underneath garbage bin at the front in poor condition. Remove cardboard box and ensure the floor area is maintained in sanitary condition.
Corrected during Insp.
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Sanitizer prepared in spray bottle had no label. Must label all chemicals, cleansers and similar agents properly.
Corrected during Insp.
Corrective Action(s):
Violation Score:

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: At time of inspection, no staff on duty had FOODSAFE training or equivalent. Ensure in the absence of operator, at least one staff has FOODSAFE. Send additional staff for FOODSAFE or schedule staff appropriately.
Date to be corrected by: 2016/08/31
Corrective Action(s):

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

Comments

- Beverage coolers at 4 degrees C.
- Walk-in cooler at below 4 degrees C.
- Domestic chest freezer and 2 door stand-up stainless steel freezer at -21 degrees C and -4 degrees C respectively. Monitor for temperatures above -18 degrees C. Adjust or repair freezer accordingly.
- Donair cooked on spit and is cooked by a secondary kill step on the grill.
- Rice, potatoes, kabobs all hot held at or above 60 degrees C.
- Hand sinks had hot/cold water, soap & paper towels.
- 3 Compartment sink set up for manual warewashing and had 100 ppm chlorine sanitizing solution.
- Squid for calamari stored in ice bath at 4 degrees C.
- No evidence of pests at time of inspection.