INSPECTION REPORT Health Protection RWOG-AUPV7P

PREMISES NAME Kefi Greek Kouzina		Tel: (604) 529-1776 Fax: (604) 529-1770
PREMISES ADDRESS 102 - 100 Schoolhouse St Coquitlam, BC V3K 6V9		INSPECTION DATE January 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Georgia Piliotis		NEXT INSPECTION DATE January 11, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 29

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station did not have paper towels, and had a cutting board in the sink basin. Corrective Action(s): Handwashing sinks are for handwashing only. Do not prepare food in this sink. Ensure that it is fully stocked and easily accessible at all times. Paper towel refilled at the time of inspection and the cutting board was removed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted throughout the kitchen area (shelves, in corners, and on plates). Corrective Action(s): - wash and sanitize any areas where rodent droppings are found immediately as per cleaning instructions on HealthLinkBC document provided - re-wash and sanitize all plates that have rodent droppings on them - continue to follow all instructions from professional pest control company - ensure that all foods are stored in pest-proof bins with tight fitting lids Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted throughout the kitchen area, including: - inside the walk-in cooler - under equipment and hard to reach areas Corrective Action(s): Clean and sanitize the areas noted Violation Score: 9

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder; - Hot held foods measured 60C or hotter - Dishwasher measured 75C at the final rinse cycle - Sanitizer measured over 200ppm chlorine in the spray bottle. Ensure that the concentration is 100ppm chlorine (5mL of bleach in 2.5L of water) ** HealthLinkBC File on "Getting Rid of Rodents" provided to the operator Note: Ensure that food is cooled from 60-20C in 2 hours or less, and from 20C-4C in 4 hours or less Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/