INSPECTION REPORT
Health Protection
GGAR-A65VCP

PREMISES NAME
Greek Islands II
Tel: (604) 702-1881
Fax:
PREMISES ADDRESS
45785 Hocking Ave
Chilliwack, BC V2P 1B5
INSPECTION DATE
January 13, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Gus Sahamis
NEXT INSPECTION DATE
January 19, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in Coke cooler and line cooler operating at 10C. Operator indicated that because their lunch rush was just completed the doors of these coolers were opened frequently.
Corrective Action(s): Move all potentially hazardous food items to the walk-in cooler which was operating at 3C. Monitor the suspect coolers for temperatures. If they fail to lower to 4C or less,, have them serviced.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked rice stored in Coke cooler in pans staced one on top of another without covering. Contamination can occur from the bottoms of the pans and residue falling into the uncovered food from above.
Corrective Action(s): Cover all cooked foods stored in refrigerated units. Do not stack the containers unless they are covered.
Violation Score: 9


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

Comments

Hand sinks equipped with soap and paper towels;
Refrigerated units other than the ones mentioned above were operating at required temperatures;
Wiping rags stored in bleach solution = 200 ppm Chlorine;
Dishwasher rinse had 100 ppm Chlorine; Glasswasher = 12.5 ppm Iodine;
Hot holding temperatures for soup, gravy, etc. >60C.
No evidence of pest activity;
Public washrooms clean and equipped.