INSPECTION REPORT Health Protection SDHI-C89SXS

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 October 29, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gregory Rounis		NEXT INSPECTION DATE November 01, 2021
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (meats) stored at 8.9'C in undercounter cooler in front of cooking line. Operator mentioned that meat was placed in this cooler for storage <2 hours ago. All potentially hazardous foods were moved to the sandwich cooler which is able to maintain 4'C or lower during time of inspection. Corrective Action(s): Ensure all potentially hazardous foods are stored at 4'C or lower to prevent bacterial growth and/or toxin production and to prevent foodborne illness. If potentially hazardous foods are in the danger zone (4'C-60'C) for more than 2 hours, the foods must be discarded. Ensure temperature logs are maitnained to prevent time-temperature abuse of potentially hazardous foods. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Potato slicer observed with dried up food debris. Operator mentioned the slicer was used this morning. Slicer was placed into the 3-compartment sink during time of inspection to be cleaned and sanitized. Corrective Action(s): Ensure all equipment is cleaned and sanitized after each use to prevent bacterial growth and/or toxin production and to prevent cross-contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-counter cooler in front of cooking line measured at 10'C during time of inspection. Operator mentioned that due to lunch rush, the temperature of the cooler increased. The operator adjusted the temperature of this cooler during time of inspection and moved all potentially hazardous foods to a functioning cooler (able to maintain 4'C or lower). Corrective Action(s): Ensure all cooler temperatures are able to maintain 4'C, monitored regularly and recorded at least two times daily (or as per approved Food Safety Plan) to prevent time-temperature abuse and foodborne illness. If the cooler does not reach 4'C or lower, contact a repair company to repair the cooler. All potentially hazardous foods may be moved back into the cooler once it is able to maintain 4'C or lower. To be corrected by: November 1, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - Glass stand-up cooler at 4'C - 2-door stainless steel freezer at -18'C - 2-door stainless steel cooler at 4'C - Sandwich cooler at 4'C (top) and 3'C (bottom) - Hot-holding units at >60'C NOTE: temperature logs are not in use. Ensure temperatures for all coolers, freezer and hot-holding units are recorded and records are kept on premises (as per Food Safety Plan) to be checked by the inspector during next inspection. 2. Sanitation: - General sanitation of premises satisfactory during time of inspection - Hand washing station supplied with liquid soap, paper towel, hot and cold running water - High temperature dishwasher reached 75.0'C at plate surface (above minimum sanitizing temperature of 71'C) - Ventilation hood kept in good sanitary condition - operator mentioned it is deep cleaned once day per week. Hood is due for maintenance on Nov 16, 2021. - Bleach sanitizer spray bottle measured at 200 ppm chlorine concentration with test strip NOTE: spray bottle was labelled during time of inspection. Ensure all sanitizer bottles are labelled to prevent potential chemical contamination 3. Storage: - All foods stored at least 6 inches off the floor - All foods observed covered - Dry storage area kept in sanitary manner - Dry storage ingredients kept in pest proof containers with scoops placed outside the containers - Ready-to-eat foods stored away from raw meats 4. Pests: - No signs of pests during time of inspection - UV fly trap in place near back door of premise 5. Administration: - FOODSAFE Level 1 trained staff available on premises - expires Oct 20, 2023 - Operating permit visible during time of inspection Notes: - No signature required due to COVID-19 pandemic - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.