INSPECTION REPORT Health Protection AKAO-BJBVKN

PREMISES NAME Poseidon Greek Restaurant		Tel: (604) 534-3900 Fax: (604) 534-0748
PREMISES ADDRESS 20795 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE November 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alkiviadis Zarmakoupis		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Some gap noticed underneath the door for the storage room. This may allow entry of pests. Corrective Action(s): Install weather-stripping underneath the door to prevent pest entry ( By Nov. 30, 2019) Clean and organize the room and ensure to stock supplied on the shelves. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Heavy build up of food debris and dirt noticed underneath the main preparation cooler and behind/underneath the upright freezer. - The backsplash areas, hand soap dispenser and most of the walls in food preparation and dishwashing areas are in need of cleaning due to build-up. Corrective Action(s): Clean floors thoroughly under both the preparation cooler and upright freezer after moving these equipment. Ensure that staff do not push the food debris under the tables or prep coolers.( Nov. 28, 2019). -Clean all walls going up to the ceiling in the back kitchen area. You may want to do it section by section for a thorough cleaning. ( By Nov. 30, 2019) Violation Score: 15

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

Comments

* Sanitizer concentrate ( Hard surface quats sanitizer) is almost empty. Ensure to order a new bottle so that it could be hooked to the dispensing system ( Immediately) * Quats sanitizer test papers must be available on site to measure the food contact surface sanitizer (Quats sanitizer)-must be 200 ppm. * Even after the lunch rush, hot items in the steam table (sauces, curried potatoes) must be maintained at or above 60 degrees C. * Ensure that mop bucket in only emptied in the toilet as the facility lacks a mop/janitorial sink. Do not use the dishwashing sink to clean or dump the mop bucket. * Clear plastic spray bottle ( containing bleach??) must be labelled for contents. Walk-in cooler below 4 degrees C. Preparation cooler below 4 degrees C. Upright freezer at -19 degrees C. Small bar cooler < 4 C Beer storage cooler < 4 C. Liquid soap and paper towels available at the hand sink. Dishwasher final rinse: 50 ppm at the plate surface.