INSPECTION REPORT Health Protection TSTY-AFZVWW

PREMISES NAME OPA! Souvlaki (Grandview Corners)		Tel: (778) 294-1161 Fax:
PREMISES ADDRESS 70 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 24, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gagan Gosal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels had run out at main hand sink in back food preparation area. Corrective Action(s): Replaced during inspection. Ensure liquid soap and paper towels are replaced as necessary - all hand sinks must have these available while restaurant is operational. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): [Repeat violation]: Two packages of frozen squid were observed to be thawing in a sink full of non-running water. Internals of squid still frozen. External surface temperature had reached approximately 9-10 C. Corrective Action(s): Moved to fresh, cold water. Ensure food is defrosted either under cold running water, or in the cooler. Do not leave food to defrost in non-running water, as this may allow the outsides of the food to enter danger zone temperatures above 4 C. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Personal food belonging to operator is being stored in many different locations throughout the kitchen, in several different cooler areas, and in some cases, on top of food for customers. Corrective Action(s): Move all personal items to labeled, centralized storage bins or containers; do not place it in direct contact with food for customers (to be addressed by 25th November 2016). Violation Score: 1

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

Comments

*General sanitation very good throughout restaurant. No pest issues observed during inspection. *Hand sinks supplied with warm water, liquid soap and paper towels (see violations section). *Full 5-step warewashing methods are in use by staff. *Bleach sanitizer available at 200ppm in spray bottle. *All cooler and freezer temperatures satisfactory. *Discussed donair cooking/cooling procedures with operator. All donair cones are completely cooked (no re-freezing of partial cones occurs). Secondary cook step in use. Cooling procedures for remaining cooked meat satisfactory, as described. *Hot holding units operating at 60 C or higher. *Tools and utensils stored in clean condition. *Washrooms maintained in clean condition. *Organization of foods in coolers and freezers generally satisfactory (see violations section). Food wrapped and protected from contamination.