INSPECTION REPORT Health Protection TGIL-CHUUYD

PREMISES NAME My Greek Taverna		Tel: (604) 592-0707 Fax:
PREMISES ADDRESS 7 - 6450 120th St Surrey, BC V3W 3M5		INSPECTION DATE September 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) George Kalpidis		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 = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): During the inspection, it was found that the operator transferred the lamb curry to hot holding unit directly after taking it out from cooler. No reheating was conducted and the hot holding unit was still recorded at 55C. Operator reheated the curry during inspection and the internal temperature reached 74C. Hot holding unit recorded at 60C later during inspection. Corrective Action(s): - Always turn on the hot holding unit and ensure that it is functioning at least 60C prior to transferring food into it. - Hot potentially hazardous food if freshly cooked can be directly transferred to hot holding unit. If the food was stored in cooler, reheating must be conducted to at least 74C prior to transferring hot PHF to hot holding unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator was using vinegar as a sanitizer for food prep surfaces. As vinegar is a weak sanitizer, it may not adequately clean and sanitize food contact surfaces. Operator made 200ppm bleach solution in sanitizere spray bottle during inspection. Corrective Action(s): Use an approved food grade sanitizer for sanitizing food contact surfaces. Violation Score: 5

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

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

Comments

Routine inspection conducted and the following observations were made during the inspection: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Coolers were found at or below 4C. - Freezers noted at or below -18C. - Hot holding unit was in use. See violation above. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - 2 compartment sink present. - 50ppm chlorine residual noted during rinse cycle of low temp dishwashing sink. - Glass dishwasher was functioning properly and 25ppm iodine concentration noted. - Utensils were found in good sanitary condition. - Washroom maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. - General sanitation of the facility was satisfactory. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate (Sep 2023) Please contact your district EHO prior to making any service change and/or renovation.