INSPECTION REPORT Health Protection LQUN-BUFTW5

PREMISES NAME Dinakis Mediterranean Grill		Tel: (604) 472-3333 Fax:
PREMISES ADDRESS 101 - 2020 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE October 16, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sadat Noori		NEXT INSPECTION DATE 6 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) The exhaust canopy filters have accumulated grease and dust on it. The dust can fall into food and contaminate it, and the grease can attract pests. 2) The aluminum foil cover shelves and catch trays (beneath the charbroiler) have accumulated grease and food on it. This will attract pests. Corrective Action(s): 1) Wash and sanitized the filters to remove the grease and dust. The owner explained that this is done every Monday. **Correction date: Oct. 19/20** 2) Throw away the aluminum foil EVERY night and replace it with new. If this is NOT followed, then we will not accept the covering of surfaces with the foil. **Correction date: Tonight** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The assembly cooler, across from the deep fryers, had a temperature of 12C. Non-perishable items were being stored in the cooler, as the owner was aware of it not working properly. A repair person is scheduled to come tonight to fix the cooler. Corrective Action(s): Do not store perishable items in the cooler until the cooler has been repaired and it can maintain food below 4C at all times. Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezer was -14C; hot holding units above 70C; and thermometers present. U/c cooler in the waitress station was 10C, but only non-perishable food items (condiments) are being stored in it. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Quats sanitizer in spray bottles was 200ppm-400ppm strength. - Bar dishwasher had a rinse cycle temperature of 75.3C at the plate's surface, as per max/min thermometer. - Kitchen dishwasher had a rinse cycle temperature of 73.3C at the plate's surface, as per max/min thermometer. - All foods stored in food grade containers; covered; labeled; foods stored in groups with proteins separate or on the lowest shelf; and foods stored 6" off the floor on racks or shelves. - No expired foods in use. FIFO rules being followed. - FoodSafe certified staff present. - General sanitation level is good. Improvement needed in the mentioned areas. The exhaust canopy was professionally cleaned in August 2020, next cleaned scheduled in December 2020 (as per service sticker). - No signs of pests. - COVID-19 plan in place and the measures implemented are: plexiglass barriers between booths; name & phone number recorded of dine-in guests; hand sanitizer available to guests and staff; masks worn by all staff; dine-in tables spaced 6 feet apart and "Do Not Use" signs posted on the appropriate tables; menus sanitized after each guests; QR-code present on each table so guests could scan and see the menu on their phones; temp. taken and recorded of staff members at the start of their shift; reusable salt & pepper shakers sanitized after each guest; condiments served in disposable cups; chairs & tables sanitized after each guest; and high touch areas sanitized constantly with Quats. - Discussed inspection results with the manager, no signature obtained due to the pandemic.