INSPECTION REPORT Health Protection AHEN-BF9V5U

PREMISES NAME Greek Islands Restaurant		Tel: (604) 498-0177 Fax: (604) 498-0176
PREMISES ADDRESS 108 - 9547 152nd St Surrey, BC V3R 5Y5		INSPECTION DATE August 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Satheeswar Saluganti		NEXT INSPECTION DATE August 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse chlorine sanitizer residual was 0 ppm initially running it a few times. Restaurant had just began operation at the time of inspection. Corrective Action(s): Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm after the Operator primed it. Operator has chlorine test strips on-site and stated that they would monitor the final rinse chlorine concentration again later tonight when the dishes will be washed. Operator has contracted a dishwasher technician to service the dishwasher tomorrow morning. Dishwasher will be checked again during the follow up inspection tomorrow. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: A limited supply of hot running water is available from the faucet at the designated handsink in the bar. Cold running water was available in sufficient supply. Corrective Action(s): Fix the handsink so that it has a greater amount of running hot water at the handsink; Correct by August 22, 2019. In the meanwhile, use the other sink next to the glasswasher (where drinks are emptied normally) as a temporary handsink. Liquid soap and paper towels were added at this sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: A dead mouse was observed in the first dry storage room (that is near the bar side). Rodent droppings were observed on the floor in this dry storage room and on the floor near the hot water tank in the back area of the food premises. Operator stated that they had discontinued pest control services. Corrective Action(s): 1) Dead mouse was removed from the food premises by the Operator. 2) Disinfect the affected areas with bleach water (1 part bleach per 9 parts water) for at least 20 minutes and then remove the rodent droppings. Monitor for signs of recent pest activity and keep up with cleaning and disinfection measures. Correct today. 3) Contact a pest control company and have a pest control service performed over the next week. Provide district Environmental Health Officer a copy of your next pest control report. Correct by August 28, 2019. . 4) Rewash and sanitize the extra dishes stored in the dry storage room; Correct immediately. Keep all extra dishes and open bags of dry food in covered food grade pest-proof containers. Correct today. 5) Re-organize the dry storage room so that each item is stored on a shelving unit and any extra items not required for business use are removed from the restaurant. Correct today. Violation Score: 9

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

Comments

-Other handsinks were supplied with liquid soap, hot and cold running water, and paper towels. -Three coolers near the bar area were not being used for storage of cold potentially hazardous food. -Walk-in-cooler and both prep .coolers near the cook line was at or below 4 degrees C. -Walk-in-freezer and chest freezer temperatures were satisfactory. -Steam tables were being pre-heated initially during the inspection. By the end of the inspection, one soup was hot-held at or above 60 degrees C (internal temperature actually measured above 74 degrees C). -Food storage in the walk-in-cooler was satisfactory: Raw meat was stored on the lower shelving unit than pop. Ready to eat food was stored on opposite shelving units separate from the raw meat. Food was in covered containers. Cooled soups were at or below 4 degrees C. -A probe thermometer was available. -200 ppm QUATS sanitizer was available in the spray bottles. -Glasswasher final rinse iodine residual was at 12.5 ppm. NOTE: Please obtain iodine test strips so that you may monitor the glasswasher final rinse iodine sanitizer concentration (required: 12.5 to 25 ppm). -Ice machine was in a clean condition at the time of inspection. -New curtains were available at the glasswasher. Curtains were in a clean condition. -Ventilation hood appeared to be in a clean condition. -Permit to operate was posted in a conspicuous location. Follow up inspection is scheduled for tomorrow at 1 PM with the Owner/Operator.