INSPECTION REPORT Health Protection DSOG-CWRVVN

PREMISES NAME Vassilis Souvlaki		Tel: (604) 434-0626 Fax:
PREMISES ADDRESS 6558 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE October 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Old mouse droppings observed underneath the sinks at the bar. Corrective Action(s): Clean up the droppings. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 has expired. Corrective Action(s): Retake FOODSAFE level 1. Successfully pass FOODSAFE level 1 and submit a copy of the Certificate to the health inspector. Correct by: Two month. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer stored in designated bins throughout the kitchen at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. Basement storage area contains two chest freezers. - A professional pest control company inspects the premises on a monthly basis. - Operating Permit with a valid decal posted. - Washrooms appear to be in sanitary condition. Handwashing stations fully stocked. Temperature control: - All coolers < or = 4C - Walk in cooler = 4C - All freezers < or = -18C - Warmers not in use at the time of the inspection. Ensure temperature is > or = 60C. - Working thermometers inside all refrigeration units.