INSPECTION REPORT Health Protection CTIN-BLRTCL

PREMISES NAME Jimmy The Greek		Tel: (778) 371-4457 Fax:
PREMISES ADDRESS 745 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE February 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Fiaz Babul		NEXT INSPECTION DATE February 20, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two trays of chicken souvlaki were stored on the grill turned off. Staff mentioned that they made extra skewers for catering but is not needed in the end. Chicken were probed at 40C and cooked an hour ago. Corrective Action(s): Directed staff to reheat to 74C before hot holding at least 60C. If you are cooling food down, place tray on work table instead of grill as there may be heat remaining from grill. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Observed staff wash cutting board by rinsing under water only. 2) Observed another staff wash food inserts with detergent and water, rinsed off with water and air dried directly. Staff mentioned that left side of the two compartment sink is leaky sometimes so they use the one sink on the right for soaking food equipment. 3) Observed staff wring cloth from sanitizer bucket, then rinsed under running water and then wiped the work table. Corrective Action(s): 1) Always wash food equipment with soap and water, rinse with water and keep the clean items in 100ppm bleach sanitizer for 30 seconds, then air dry. 2) Keep the dirty to clean in one directional flow to reduce chance of cross contamination. Follow FHA two compartment warewashing procedure sign posted above sinks. 3)Use the wiping clothe directly from sanitizer, no need to rinse off with water as this reduces sanitizer. Change the solution if it is dirty. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A pair of tongs placed inside handwashing station in the front. Corrective Action(s): Do not store anything inside the handwashing station as this is for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of raw chicken stored without cover. Inserts of salads stored without cover and double stacked, a wax paper placed in between. Corrective Action(s): Ensure to use proper tight fitting lids to cover foods. Refrain from double stacking without hard covers. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Frozen food products in the reach in freezer in dry storage room were kept at -1C to 0C. Corrective Action(s): Please monitor food temperatures, if it exceeds 4C, discard. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings found under cashier and hot holding table in the front, around grease trap and under food prep sink. Corrective Action(s): Please remove droppings, clean and sanitize the affected areas with 100ppm. Provide pest control reports from past 3 months to undersigned for review. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Reach in freezer in the dry storage was measured at 0C. Food products inside were all below 4C. 2) Staff informed that the left warewashing sink is sometimes leaky. Did not observe leak at time of inspection. Corrective Action(s): 1) Repair the reach in freezer so it keeps food at -18C or colder. 2) Repair leak at warewashing sink if there is one. Complete by follow up inspection. Violation Score: 3

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

Comments

Handsinks: soap, paper towel, hot & cold running water available Undercounter coolers X2: <4C *three door undercounter cooler is broken and no longer in use (paper products only) Pop cooler: 5C Hot holding units: 60 to 81C Thermometer onsite to check food temperatures, ensure to sanitize probe between uses 100ppm bleach sanitizer onsite, test strips available Dry storage reach in coolers X2: 2C Exhaust hood service up to date Health permit posted and Foodsafe certified staff onsite