INSPECTION REPORT Health Protection RSHA-CJNSJN

PREMISES NAME Taverna Gorgona		Tel: (604) 946-9111 Fax: (604) 946-8088
PREMISES ADDRESS 5047 48th Ave Delta, BC V4K 1W1		INSPECTION DATE September 27, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Franko Lafakis		NEXT INSPECTION DATE 6 Months
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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not being properly stored. Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water Change sanitizing solutions in sinks and buckets every couple of hours Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding table. Corrective Action(s): Hot holding table must be functioning according to manufacturers specifications prior to placement of any food items. Not to be misinterpreted as a reheating oven. Violation Score: 3

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

Comments

Thawing procedures and cooling procedures discussed! Thawing - Thaw food in a safe way: - Move frozen food into the refrigerator to thaw slowly - Place frozen food in it's original package or in a clean container under cold running water - Never leave frozen food on the counter at room temperature. Cooling Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: - Using a shallow container - Dividing into smaller portions - Using an ice bath or ice wand - Stirring frequently. Structurally: Continue efforts to keep all surfaces in good repair!