Fraser Health Authority



INSPECTION REPORT
Health Protection
MUPN-CZLRAQ
PREMISES NAME
Dinakis Mediterranean Grill		Tel: (604) 472-3333
Fax:
PREMISES ADDRESS
101 - 2020 Oxford Connector
Port Coquitlam, BC V3C 0A4		INSPECTION DATE
January 18, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Sadat Noori		NEXT INSPECTION DATE
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
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: 1) Some build-up of grease and food debris observed in harder to reach areas as well as some older mouse droppings under the bar sinks.
2) Observed a bait box for rodents with some bait spilled outside of box.
Corrective Action(s): 1) Give kitchen and bar area a detailed clean removing all grease and food debris to further discourage pests
2) Have bait box removed and ensure that bait is only used on the exterior of the building, not inside.
Due: 1 week.
Violation Score: 9

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

General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Food up off floor ≥6”, good stock rotation noted, food well organized in walk in cooler with raw meat stored separate from all other ready to eat foods
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Quats sanitizer available at 200ppm in spray bottles
√ High temperature dishwashers both sanitizing at ≥71°C
√ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is satisfactory
√ No signs of current pest infestation noted
√ Thermometers present
√ Staff with FoodSafe (or equivalent) present.
**Keep copies of FoodSafe Certificates on site to show compliance with FoodSafe requirement.
√ No concerns with staff hygiene or food handling noted during inspection
√ Permit posted in visible location