INSPECTION REPORT Health Protection SJEN-C6WU29

PREMISES NAME OPA! Souvlaki of Greece (Lougheed Town Centre)		Tel: (604) 616-6861 Fax:
PREMISES ADDRESS 905 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE September 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anish Gill		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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice in a rice warmer were @ 38 C - 40 C. The rice warmer was turned off at the time of oberservation. Rice was cooled down at room temperature for 30 minutes before gets transferred to the front hot food warmer. Corrective Action(s): Move the rice to the warmer immediately. Cooked food must be moved to a hot holding immediately once the food can be handled safely. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed an open bus pan of flour (for calamari prep) was on the rolly cart in the back hallway by the back door. The manager stated they moved the rolly cart to outside temporarily since there was no space in the back kitchen due to the rush hour operation. Corrective Action(s): 1. No food handling is acceptable in the hallway in any circunstances. 2. Organize the back kitchen to create additional space. Clean and put away the used utensils frequently to keep the back kitchen space during operation hours. 3. Keep the lid closed to protect from contamination when not in use. The bus pan lid was closed. Violation Score: 3

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

Comments

Handsinks fully equipped with liquid soap and paper towel Walk in cooler @ 4 C Food warmers @ 60 C Undercounter coolers @ 4 C QUAT sainitizer with wiping rags observed in the sani buckets Prep cooler @ 4 C Salad mixing bowls gets washed and sanitized every 2 hours Pest control service in place Ventilation hood canopy cleaned regularly