Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-BB2SUZ
PREMISES NAME
OPA! of Greece		Tel: (778) 278-4000
Fax:
PREMISES ADDRESS
325 - 20202 66th Ave
Langley, BC V2Y 1P3		INSPECTION DATE
April 8, 2019		TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Gap noted under back kitchen door.
Corrective Action(s): Install a new door sweep/weather strip to prevent potential pest entry.
Correct by: 1 week
Violation Score: 3

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

- All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels
- Quat sanitizer solution available in sanitizer buckets at 200 ppm.
- Three compartment sink available for manual warewashing. Sink plugs available.
- All coolers were maintaining temperatures of 4C or colder
- Walk-in freezer was maintaining a temperature of -21C
- Hot held food items were held at 60C or hotter
- Temperature records well maintained and up to date
- Utensils no longer stored in sanitizer - good. Reminder: Store all in-use utensils in ice water or in hot water above 60C and wash and sanitize every 2 hours.
- Veggie and lemon slicers were observed to be clean and free of old food debris - good.
- Food storage practices very good. Good separation of raw and ready-to-eat food items. All food stored properly covered, labelled, and off the floor.
- Ventilation canopies maintained in sanitary conditions
- Cooked rice was cooling at time of inspection (internal temperature was at about 60C). Reminder: Rapidly cool hot foods from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours in a cooler.
- General sanitation satisfactory
- No signs of pest activity noted at time of inspection