INSPECTION REPORT Health Protection 259659

PREMISES NAME Papa Greek (Abbotsford)		Tel: (778) 834-4100 Fax:
PREMISES ADDRESS D120 - 3122 Mt Lehman Rd Abbotsford, BC V2T 0C5		INSPECTION DATE August 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mo Rahmaty		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: 1) Observed an open container of meat stored above prepped & uncovered sliced green peppers. 2) Observed scoop handles / measuring cup handles submerged in food product. 3) Observed a build-up of dust debris that was on the walk-in fridge fan. This dust debris was being blown onto uncovered food products. Corrective Action(s): Corrective Action: 1) Remove the meat product & ensure to store meat products below ready-to-eat veggies. 2) Ensure scoop handles / measuring cup handles are stored in a way where they do not contact the food product. 3) Cover the uncovered food being stored in the walk-in fridge. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Obseration: Observed a build-up of dirt/grime/food debris underneath kitchen equipment, along wall perimeters, & inside of coolers. Corrective Action(s): Corrective Action: Remove the dirt/grime/food debris & ensure to maintain your facility as per your Sanitation Plan. Date to be corrected by: 1 week. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: Observed a leak underneath the dishwasher when unit is running a cycle. Water was pooling underneath 3-compartment sink. Corrective Action(s): Corrective Action: Repair the leak & ensure to prevent the pooling of water. Date to be corrected by: 1 week. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Observation: In operator's absence, staff on duty was not able to present FoodSafe Level 1, or equivalent certification. Corrective Action(s): Corrective Action: Ensure at least one staff member on-site has FoodSafe Level 1 or equivalent during facility operations. Date to be corrected by: 3 weeks. Violation Score: 1

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

Comments

- Hand washing stations equipped with hot / cold water, paper towel, liquid soap - Washroom is equipped with hot / cold water, paper towel, liquid soap Temperatures: - Drink cooler internal temperature probed at 3.2C - Walk-in cooler internal temperature probed at 2.2C ~ Internal probed temperature of cooked ribs in thick sauce was 3.2C - Upright freezer internal temperature at -19.1C (probe) - Energy store freezer internal temperature probed at -18.1C - Prep-fridge was below 4C ~ Internal temperature of tzatziki sauce probed at 2.8C - Prep-fridge drawers were below 4C - Hot holding was above 60C; Internal temperature of rice probed at 62.3C - Thermometers are present in all fridges and freezers. General sanitation & maintenance: - Low temperature dishwasher was probed at 45.2C on plate surface & measured at 50ppm chlorine residual. - 3-compartment sink, plugs, & bleach are available (not in use during inspection) - Sanitizer in spray bottle was available (bleach at 200ppm) - No signs of pests during inspection - Washroom was clean & sanitary during inspection Administrative: - Permit is posted conspicuously; ensure to up-date decal * Temperature logs were not available during inspection * FoodSafe Level 1 or equivalent, was not available during inspection - Pest control records were not available during inspection * Provide staff on-site chlorine test strips to ensure sanitizer concentration are adequate (Bleach) * Discussed with staff on-site adequate food storage procedures - District EHO may perform a follow-up to ensure compliance.