INSPECTION REPORT Health Protection JKWK-BDHTFA

PREMISES NAME Minoas Souvlaki		Tel: (604) 430-2545 Fax:
PREMISES ADDRESS 3823 Kingsway Burnaby, BC V5H 1Y5		INSPECTION DATE June 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Fresh prepped greek salad and some containers of food require proper food grade covers or lids. Corrective Action(s): Ensure food not served right away is covered with a lid or food grade cover when in storage. Correction required today. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: New pest activity observed in the following areas: 1. Under the radio in the main kitchen next to the stove. A pile of rice and nesting in the dark corner. 2. Behind the laundry machine. Corrective Action(s): Clean, wash and sanitize these areas. Notify pest control company and monitor for activity. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Main kitchen green handsink was not draining properly. A grape was stuck in the drain. (CORRECTED AT THE TIME OF INSPECTION) 2. Broken floor tiles throughout the kitchen. Corrective Action(s): 1. Ensure the hand sink is fully operational during service. 2. This is the second routine where the floor tiles were an issue. The worst broken tiles must be repaired by next inspection. Violation Score: 3

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

Comments

Premise in general is sanitary. Hot and cold water is available. Hand sinks in use with liquid soap paper towels and warm running water. Main kitchen: Stand up cooler 3.6C greek salad, walk in cooler at 3.7C lasagna. Hot holding units at 60C or above roasted potatoes. Cooler near grill 4C shrimp skewers. 200 ppm chlorine wash cloths in use. Stand up cooler #2 pasta at 4C. Stand up freezer -6.2C ice cream. 2 compartment sink in use. Brand new dishwasher installed at 100 ppm chlorine final rinse cycle at the plate. Basement: Ice machine is sanitary with dedicated ice scoop Basement walk in freezer -4C frozen chicken, fries (new inventory). Walk in vegetable cooler 3.0C eggs. Top floor: Bar cooler 2C condiments. Beer cooler 2.6C creamers. Quat sanitizer at 300 ppm in spray bottles. Note: Ensure to only use one type of sanitizer in a container or bottle. Never mix different chemicals. Have bottle labelled and check the concentration of required chemicals with color test strips. Bleach sanitizer gives purple color with test strip and should be at 100 ppm to 200 ppm. Quat sanitizer test strips give green/teal color and should be around 200 ppm to 400 ppm. Valid Permit posted in visible location Broken tiles still outstanding. Ensure to have tiles near stove repaired by next inspection to avoid enforcement of ongoing, long term infraction. Floor is currently covered with grade mats. Overall sanitation and food safety greatly improved at the time of inspection - keep up the good work.