INSPECTION REPORT Health Protection 230758

PREMISES NAME OPA! Souvlaki of Greece		Tel: (604) 436-4647 Fax:
PREMISES ADDRESS 325 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE July 19, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Elizabeth Tsagaris		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 = 0

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -two cheese pastries internal temperature @ 44.5 deg. C, one spanakopita @ 44 deg. C in hot holding unit in front. Time spent in hot holding unit cannot be verified by staff on site. Corrective Action(s): -the above items noted were discarded. all hot potentially hazardous foods (e.g. cheese pastries) must be >= 60 deg. C at all times. Follow food safety procedures. 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -sanitizer solution bucket in back dishwashing area contained mixture of soap & bleach. Chlorine concentration >200 ppm. Corrective Action(s): -Chlorine sanitizer solution must only contain chlorine & water. Soap reduced the efficiency of the chlorine sanitizer significantly. The minimum concentration required is 100 ppm chlorine. Violation Score:

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Notes -front & back handwash sink contains hot/cold water soap, paper towels -Manager onsite is Foodsafe certified -all coolers are <= 4 deg. C (salad prep cooler, walk-in cooler, and beverage cooler) -walk-in freezer @ -18 deg C, dry storage freezer @ -15 deg. C -all foods covered & off the ground in coolers -Donair secondary cook step on grill. Leftovers are grilled & reused once only. -staff demonstrated correct ware washing procedures -general sanitation is satisfactory -no evidence of pests noted during inspection -rice hot held @ 64 deg. C