INSPECTION REPORT Health Protection KLAI-CWSNKR

PREMISES NAME OPA Souvlaki of Greece (Surrey)		Tel: (604) 496-6721 Fax:
PREMISES ADDRESS 707 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE October 20, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jing Ni		NEXT INSPECTION DATE October 26, 2023
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Skewers noted covered in oil in a hot hold unit by the grill top. Internal temperature of the hot hold unit was noted at 51.0C. As per operator, most of the skewers came from the cooler at 4.0C and are placed in a pre-heated hot hold unit with oil at around 9:00 AM this morning (current time of inspection around 10:20 AM). Corrective Action(s): **Issue corrected at the time of inspection** Have operator heat up all the skewers in the hot hold unit to at least 74.0C or higher before placing in the preheated hot hold unit to maintain above 60.0C. Operator's Food Safety Plan was reviewed and no where on the Food Safety Plan states this procedure or allow for this improper hot holding procedure. Reminder: Only hot food can be placed in a hot hold unit for hot holding at above 60.0C. Hot hold unit does not cook food and will not bring up the temperature of cooled food fast enough to a safe temperature. Please discontinue this practice. Either heat up all the skewers to 74.0C prior to placing in the hot hold unit or keep them cool until someone orders and cook when order. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): < 200 PPM QUAT detected in a sanitizer container. As per Sanitation Plan, QUAT available at this facility must reach at least 200 PPM. Corrective Action(s): **Issue corrected at the time of inspection** Operator discarded the existing sanitizer container and refilled the sanitizer container. 400 PPM QUAT detected after container was refilled. Please change out the sanitizer container every 2 - 4 hours or whenever it is noted to be visibly soiled. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Missing 2 shields over the light fixtures in the back kitchen area. Corrective Action(s): Operator will discuss with landlord to replace missing shields. All light fixtures must have the covers or individual light shields to protect the bulb from accidental burst or breakage to avoid a physical contaminant to food. Date to be corrected by: October 27, 2023. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: About 10 mouse droppings noted on the floor below the stainless steel racks in the offsite storage area. Corrective Action(s): Clean, sweep and sanitize all areas noted with mouse droppings. Monitor the areas to determine if this is a pre-existing issue or a previous issue. If more droppings are observed after cleaning, talk to your pest control company and work together to mitigate and eliminate the pest issue. Date to be corrected by: October 22, 2023 Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted in the cabinets below the front cash register area. Oil and grease buildup noted on the fume hood. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition at all time. Date to be corrected by: October 22, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food stored protected and in the proper hierarchy. Drain plugs available for the 3-compartment sink. Sanitize basin was set-up - 400 PPM QUAT was detected in the sanitize basin. FoodSafe level 1 certificate verified. Follow-up to the initial inspection: Drop ceilings in the kitchen has been replaced - no openings noted on the ceiling at the time of inspection. Mop sink is functioning and draining properly. As per operator, an external pest control company comes in to inspect and service the facility. They have already been at the facility once and will come again for a second visit soon.