INSPECTION REPORT Health Protection KKIM-CNFTZR

PREMISES NAME Sfinaki Greek Taverna		Tel: (604) 299-3400 Fax:
PREMISES ADDRESS 4061 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE January 26, 2023	TIME SPENT 1.25 hours
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Rodent droppings with debris build up observed in the following areas: stainless steel counters next to dishwasher, front bar floor/wall junctions, hard to reach areas throughout the kitchen. - Dust build up observed inside the 3 door cooler and the cooler fan. - Dust build up observed above the cooler across the dishwasher. Corrective Action(s): - CLEAN and SANITIZE areas mentioned above. Ensure to clean them routinely to prevent build-up. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Cabinet door underneath the bar handsink is wearing off. Particle board material is exposed. - Kitchen shelves holding spices, pots & pans are wearring off. Paint is peeled and the surface is not smooth/ non-absorbent / easy to clean. Corrective Action(s): - Repair or replace the items mentioned above. Re-finish the shelves as necessary. All surfaces to be made of smooth/ non-absorbent/ easy to clean material. Date to be corrected: Feb 24, 2023 Violation Score: 3

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - All freezers range from -9C to -32C. - No hot held items at the time of inspection. Ensure prepared rice is either hot held at 60C or above or cold held at 4C or below. - Bleach sanitizer measured at 200ppm. - Low temperature dishwasher measured 100ppm chlorine from final rinse water. - Ice machine in sanitary condition. Scooper stored separately in a clean container. - Ventilation hood panels in sanitary condition.