INSPECTION REPORT Health Protection MBEK-B3LTMG

PREMISES NAME Kalamaki Greek Grill		Tel: (604) 385-1044 Fax: (604) 385-1045
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE August 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gregory Rounis		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 is no longer valid (past expiry). Corrective Action(s): Operator must hold a valid FOODSAFE Level 1 certificate, or its equivalent. Date to be corrected by: October 13, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezer at -14 degrees C - No hot holding at time of inspection. Operator stated that food items are hot held during lunch service. - Discussed cooling practices for cooked items with operator--satisfactory. Reminder to ensure shallow containers are not being overfilled to ensure foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours. - Thermometers available for cold holding units. Ensure that at least one sanitized, calibrated, probe thermometer is available on site for internal temperature checks. - Designated hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Bleach water sanitizer is available at 100 ppm chlorine in spray bottles. Operator stated that labels had worn off--spray bottles labeled at time of inspection. - High temperature dishwasher measured 75 degrees C at utensil surface during final rinse (minimum 71 degrees C at utensil surface). - No signs of pest activity noted at time of inspection - Washrooms maintained in clean condition Note: Temperature logs are not being kept. It is recommended to keep temperature logs.