INSPECTION REPORT Health Protection AHEN-CCTP64

PREMISES NAME OPA! of Greece		Tel: (604) 588-2235 Fax: (604) 588-6622
PREMISES ADDRESS 1404 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE March 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anshu Uppal		NEXT INSPECTION DATE 1 Month
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: One component of the ventilation hood near the ceiling had grease buildup. Staff mentioned that the cleaning for this specific component is contracted to the mall. Corrective Action(s): Ensure the component of the ventilation hood with the grease buildup is cleaned to maintain it in a clean condition and prevent potential contamination of food; Correct within 1 week and provide an update to the district Environmental Health Officer. Violation Score: 3

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

Comments

Permit to operate was posted in a conspicuous location. Staff member with equivalent FOODSAFE level 1 training was available on shift Handsinks in the front service area and back preparation/ware-washing area were supplied with liquid soap, hot and cold running water, and single-use paper towels. 3-compartment sink unit was supplied with hot and cold running water and it was equipped with drain plugs. 200 ppm QUATS sanitizer was available from the dispenser and sanitizer pail. Prep. sink was operational. Walk-in-cooler (2.3 degrees C) and other refrigeration units were at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Hot-held food (rice and potatoes) were at or above 60 degrees C at the time of inspection. Souvlaki skewers were being cooked at the time of inspection. Cooking internal food temperatures of at least 74 degrees C were reviewed. Probe thermometer was available on-site. Staff was aware to clean and sanitize the thermometer prior to and after each use. Separate coloured tongs were available for designated use of raw and cooked meat and were stored separately. Ventilation hood panels (component cleaned by staff on-site), stainless steel paneling behind the grill, floor, ice machine and food storage areas appeared in a clean condition. No signs of recent pest activity were observed at the time of inspection. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health. Signature is not required on this report due to the COVID-19 pandemic.