INSPECTION REPORT Health Protection AFOK-BKLU8B

PREMISES NAME OPA Souvlaki of Greece (Surrey)		Tel: (778) 395-6555 Fax: (778) 395-4566
PREMISES ADDRESS 707 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE January 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aman Braich		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Resuable cup was used as a scoop for raw calamari. Corrective Action(s): To prevent contamination of the food product, do not store scoops direclty in the food product. 304 - Premises not free of pests [s. 26(a)] Observation: 2 live cockroaches noted on the back food preparation table. 1 was underneath the oven unit and the other was by the vegetable prep-sink. Corrective Action(s): Coordinated insecticide treatments have been done between mall management (for common areas), the restaurant owner, and other food vendors within the food court area to rectify the cockroach problem. On-going regular insecticide treatment will be needed to reduce and rectify the pest problem. Violation Score: 9

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

Comments

Routine inspection conducted and the following were noted: All cooler units less than or equal to 4C Chest freezer in the back storage room was at -18C. Foods stored in the hot holding units were kept 60C or higher internally. Probed thermometer available to verify cooking temperatures of foods from the grill. Food items stored at least 6 inches off the ground and properly covered. 3 compartment sink available for manual ware washing and sanitizing of equipment. Quats dispenser at 200ppm and test strips were available. Ensure sanitizing solution is cleaned regularly. Hand washing stations satisfactory. Observed food handlers changing disposable gloves when required. General sanitation available.