INSPECTION REPORT Health Protection LQUN-B2CPPB

PREMISES NAME Dinakis Mediterranean Grill		Tel: (604) 472-3333 Fax:
PREMISES ADDRESS 101 - 2020 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE July 4, 2018	TIME SPENT 0.33 hours
OPERATOR (Person in Charge) Malik Malikzada		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation (CORRECTED DURING INSPECTION): Yearly permit fees have not been paid this year and the premises doesn't have a valid decal. Outstanding permit fee letter given to owner. Owner indicated that they mailed a cheque for the fees last month. Corrective Action(s): Pay the outstanding permit fees of $250. Payment must be received within 10 working days or further enforcement will occur such as issuance of fines and/or closure of the premises. During the inspection, owner provided a cheque (#005789) for $250 for the fees. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A cloth rag is being used to soak up grease from the grill. This is a fire hazard and the cloth is NOT cleanable. Corrective Action(s): Immediately stop the use of cloth towels to catch or soak up grease. A stainless steel catch tray or container must be used to gather the grease and emptied & washed each night. At time of the inspection, the cloth was removed. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 237285 of Jun-20-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Observation: Glass dishwasher had <12.5 ppm of iodine present upon final rinse cycle. A minimum of 12.5 ppm of iodine is required to sanitize glassware such that there be no risk of disease-causing pathogens. *Correction: Operator called maintenance. The dishwasher must not be used until the iodine concentration has been increased and reaches >/=12.5ppm on the test strips. use the high temperature dishwasher until machine is fixed. Date To Be Corrected By: June 28, 2018)

Comments

A follow-up inspection was conducted, the following observations were made: - Glasswasher had [I2] of 12.5ppm. Test kit present and recorded daily. - The bar cooler, by the office, was 14C still. Staff explained that the cooler cannot be fixed. At time of the inspection, non-perishable items were being stored in the cooler. Staff explained only condiments and non-perishable items are stored in the cooler. This is fine. - Tin foil is being using to line the catch basin of the grill and a baking sheet between the grill and oven. This is okay, as long as the tin foil is discarded at the end of each night, and the baking sheet & catch basin is washed nightly. If this fails to be done, tin foil will not be allowed to be used. - A cheque for $250 was provided for the outstanding permit fees. A new decal will be mailed out in the next couple of months, when you receive it, place it over the old decal.