INSPECTION REPORT Health Protection EMGE-BGUVRL

PREMISES NAME Greek Islands II		Tel: (604) 702-1881 Fax:
PREMISES ADDRESS 45785 Hocking Ave Chilliwack, BC V2P 1B5		INSPECTION DATE October 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gus Sahamis		NEXT INSPECTION DATE October 15, 2019
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler, cooked potatoes cooling, ambient air 19C.Potatoes 35C. Recently placed onto cooler. Corrective Action(s): Remove potatoes and place into walk in cooler (operator moved potatoes to walk in cooler at time of inspection) Monitor cooler to ensure it maintains less than 4C. Have cooler serviced to maintain less than 4C Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler (potatoes) not equipped with working thermometer Corrective Action(s): Ensure all coolers are equipped with working thermometer. Violation Score: 1

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

Comments

Hand sinks equipped with soap and paper towels Dishwasher over 50ppm residual chlorine Food storage, ensure food are kept covered when possible in walk in cooler, some items left open to vent, cover after cooled to prevent chance of contamination Quats over 200 ppm residual Bleach over 50ppm residual Glass washer over 12.5ppm iodine Lamb in trays below oven, cooling ( 65-75C at time of inspection, then placed into oven to be further cooked before serving). Lamb will not sit at room temperature cooling beyond 4 hours max. Lamb will be transferred to walk in cooler at least 4C. Potentially hazardous foods must not be left at room temperature beyond 4 hours due to increased risk of bacterial growth and subsequent illness. General sanitation good, when cleaning pay particular attention to the cook line area as grease build up.