INSPECTION REPORT Health Protection VCHN-B5TQN4

PREMISES NAME Greek Village Restaurant		Tel: (604) 597-1515 Fax: (604) 597-1515
PREMISES ADDRESS 7953 120th St Delta, BC V4C 6P6		INSPECTION DATE October 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 06, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat skewers and lamb chops stored in the drawer section of the under the counter cooler along cooking line internal food product temperatures ~ 10 degrees C. Corrective Action(s): Products were recently placed inside drawer sections from walk in cooler. Instructed staff to relocated all cold potentially hazardous foods to the under the counter cooler on the right hand side. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw shell eggs in flats observed stored above cut tomatoes and cucumbers. Corrective Action(s): This is a recurring issue. Do not store raw potentially hazardous foods above ready to eat foods and vegetables. Raw shell eggs relocated to the bottom shelf on the beverage cooler. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Meat skewers and lamb chops stored in the drawer section of the under the counter cooler along cooking line internal food product temperatures ~ 10 degrees C. Ambient air temperatures ~ 12 to 14 degrees C. Corrective Action(s): Service the drawer section of the under the counter cooler system. Ensure unit is capable of maintaining 4 degrees C or less at all times. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Walk in cooler at 3-4 degrees C. Hot holding on stove and steam table at or above 60 degrees C. Under the counter cooler along cooking line at 4 degrees C. Bar cooler at 3 degrees C. Chest freezer at -15 degrees C. Back 3 door freezer at -14 degrees C. Ice cream freezer at -18 degrees C. Upright cooler at 4 degrees C. Beverage cooler at or below 4 degrees C. 100ppm bleach sanitizer solution available for use. Reminder to store all wiping cloths in this solution when not in use. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Bar hand sink and staff washroom hand sink provided with liquid soap and paper towels. Staff member FOODSAFE level 1 certified. Permit posted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B5TQN4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil and margarine used onsite meets trans fat requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment