INSPECTION REPORT Health Protection JKWK-BANT3M

PREMISES NAME Minoas Souvlaki		Tel: (604) 430-2545 Fax:
PREMISES ADDRESS 3823 Kingsway Burnaby, BC V5H 1Y5		INSPECTION DATE March 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sweet dessert baklava was observed stored on bar counter during service at 16C for less than 2 hours. Corrective Action(s): Ensure to put product into cooler to be stored at or below 4C when not in service. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: New rodent activity and droppings observed under the dish washer. Corrective Action(s): Wash and sanitize these areas regularly and notify pest control company to monitor for new activity. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The screen door mesh is damaged with an opening in the main kitchen and requires repair. 2. Floor tiles throughout the facility are in need of repair. Some are cracking and damaged. Corrective Action(s): 1. Ensure to fix mesh on screen door before the summer months and having the back door open. 2. Repair and replace floor tiles as needed to prevent tripping hazards and problems cleaning. Violation Score: 3

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

Comments

Outstanding infractions have been corrected and completed. Premise in general is sanitary. Cleaning has been improved. Food Protected from contamination. Staff washroom is sanitary with fully stocked hand sinks. Hand sinks are in use with liquid soap paper towels and warm running water. Dish washer final rinse at 71C at the plate detected by thermo labels. Customer washrooms are sanitary with fully stocked hand sinks. Bleach sanitizer in buckets in use at 200 ppm. New microwaves installed - good. Food protected from contamination. Storage of foods now stored at least 15 cm off the ground on proper shelving. Thermometers in use in refrigeration units. Tools room have been cleaned - good. Top floor bar cooler has been repaired and is at 0C. Beer station is at 4C tomato juice. Stand up freezer 1: -6C frozen chicken, Glass cooler #1 Greek salad 3.5C, Glass cooler #2 Lasagna 4.0C. Main walk in cooler beef roast at 3.0C. Walk in freezer -12C frozen meat. Parts have been upgraded and ice removed. Walk in vegetable cooler at 4C eggs. Ice machine is sanitary with dedicated scoop. Front entry bar area not in use. Valid Permit on display. Many improvements made to meet compliance. Keep up the good work.