INSPECTION REPORT Health Protection DSEA-C6NV23

PREMISES NAME Taverna Greka		Tel: (604) 526-6651 Fax:
PREMISES ADDRESS 326 Columbia St New Westminster, BC V3L 1A6		INSPECTION DATE September 8, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 2 issues; -low temperature dishwasher measured 0 ppm chlorine at the dish surface after several cycles -bar glasswasher measured 0 ppm chlorine at the glass surface after several cycles Corrective Action(s): technician called to service the machines. Operator must obtain test strips for chlorine and test the glasswasher daily to ensure that dishware/glassware is sanitized properly. Both machines were repaired prior to the end of the inspection, measured ~100 ppm chlorine at the dish surface. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mechanical dishwasher and glasswasher was not sanitizing dishware. Kitchen ceiling light and walk-in freezer light was burnt out. Corrective Action(s): Glasswasher and dishwasher repaired. Change the lights to ensure that cleaning is conveniently and easily conducted. Violation Score: 9

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

Comments

=Kitchen and bar handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), bar coolers 3C front, and prep cooler (4C) measured < 4 degrees C and walk-in freezer measured -5 degrees C =Potato hot holding (62C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface after servicing =Low temperature glasswasher measured >50 ppm chlorine at the glass surface in front dining room after servicing, back room is offline =Kitchen surface sanitizer measured 100 ppm chlorine in buckets =Sanitizer dispenser measured 200 ppm QUATS out of the dispenser and spray bottles in the bar =Ice machine was maintained in a sanitary manner =Facility maintained in a sanitary condition, however some cleaning required around the oven area garbage can. clean this area on a more frequent basis. =Staff hygiene satisfactory at the time of inspection, FOODSAFE level 1 certification for staff on shift not available. ensure that minimum 1 staff member during shift in the kitchen has a valid FOODSAFE level 1 certificate =Permit posted in a conspicuous location