INSPECTION REPORT Health Protection ABAI-BMJTF7

PREMISES NAME Sfinaki Greek Taverna		Tel: (604) 299-3400 Fax:
PREMISES ADDRESS 4061 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE March 9, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted an insert of rice on the counter with tin foil on it at time of inspection. Operator said it was cooling down. Instructed operator to remove the tin foil as it is not conducive to cooling. Corrective Action(s): Ensure hot foods are cooled as quickly as possible at room temperature to approx 20C (ie. do not cover rice and do not exceed 2 hrs at room temperature) then transfer to cooler to cool to 4C within 4 hrs. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some light covers still do not have covers/sleeves. Operator said he is still looking for smaller ones that fit over the bulbs in the back food preparation area/dishwasher area. Corrective Action(s): Obtain/install sleeves over exposed lights. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted hot held rice stored in a single use margarine container in the hot holding insert. Corrective Action(s): This container is single use and is not intended to be held at higher temperatures. Obtain proper food grade containers that are able to be stored at hot holding temperatures. Violation Score: 3

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

Comments

- All hand wash stations had soap, paper towel, hot and cold running water (ie. across cookline, two compartment sink, bar, washrooms...etc) - All coolers (3 door reach in wall cooler, upright 2 door in kitchen, sliding two door in kitchen, prep cooler, domestic cooler in dry storage, small cooler in dry storage...etc) less than 4C - All freezer less than -18C (3 chest freezers in hallway, 3 upright one door freezers in dry storage) - Hot holding of rice 67C in hot holding unit. Hot holding of lamb on stove 71C. - Ice machine appeared clean with scoop for ice in a separate container - Chlorine sanitizer in spray bottle and in container with cloths stored 100ppm. - General sanitation satisfactory. No obvious signs of pest activity. Back door was closed at time of inspection. - Low temperature dishwasher had 50ppm chlorine sanitizer - Lights in the cooking area had sleeves - Doors to washrooms were all self closing