INSPECTION REPORT Health Protection MBEK-BM8W2Z

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 February 28, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gregory Rounis		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Four large containers of cooked rice were observed to be stored ambient temperature. Internal food temperature: approximately 20 to 25 degrees. 2. Six containers of potatoes were observed to be stored at ambient temperature. Internal food temperature: approximately 25 to 30 degrees C. Corrective Action(s): All of the above-noted food items were discarded by staff at the time of inspection. Ensure potentially hazardous foods are cooled from an internal temperature of 60 degrees C to 20 degrees C within two hours, then from 20 degrees C to 4 degrees C within four hours in order to limit the growth of potential pathogens. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff member placed contaminated cloth onto preparation table surface that was in use. Note: No contact with food. Corrective Action(s): Contaminated cloth was removed and placed into used cloth bucket. Surface was cleaned and sanitized at time of inspection. Ensure all staff take appropriate measures to protect food from potential contamination. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container of raw chicken and one container of raw squid were observed to be thawing at ambient temperature. Surface temperatures measured 5 degrees C and 2 degrees C, respectively. Corrective Action(s): Items placed into cooler at 4 degrees C or less. Ensure foods are properly thawed in order to limit the growth of potential pathogens over time. Acceptable methods of thawing include thawing food under cold running water or within a cooler at 4 degrees C or less. Violation Score: 1

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

Comments

Routine inspection conducted: - Preparation cooler at 4 degrees C (below) and 5 degrees C (above).* - Upright cooler (front) at 4 degrees C. - Upright cooler (back) at 3 degrees C. - Under counter cooler at 4 degrees C. - Freezer at -17 degrees C. - Hand washing station is supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Bleach water sanitizer is available in spray bottles at 100 to 200 ppm chlorine. - High temperature dishwasher measured 74 degrees C at utensil surface during final rinse (minimum required: 71 degrees C at utensil surface) - No signs of pest activity noted at time of inspection. *Ensure preparation cooler top cover is closed when not in use.