INSPECTION REPORT Health Protection JCHW-BXARDW

PREMISES NAME The Greek Corner Mediterranean Grill		Tel: (604) 503-3380 Fax:
PREMISES ADDRESS 123 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Loveleen Nandha		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Opened food was stored in a metal can. The open portion of the can was rusty. Corrective Action(s): Once canned food items are opened, their contents must be transferred into a food grade container to prevent potential metal contamination of foods. Canned item was discarded by the operator at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was defrosting at room temperature in a sink (without running water) and in bus pans under the oven. Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Meat was placed into the walk-in cooler and under cold running water at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail and spray bottle of soap was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 3C (top) and 4C (bottom). -Upright cooler by grill was at 4C. -Bar cooler was at 2C. -Upright freezer was at -18C. -Chest freezer was at -18C. -No hot holding at the time of inspection. -Cooked potential hazardous foods made the previous night cooled in shallow containers. Foods were at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until March 4, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 safety plan completed. -Facility is providing dine-in services. Seat capacity documented in workplace COVID-19 safety plan. -Tables are blocked off to provide 2 metres of physical distance between parties. -Contact information is collected for dine-in customers. Operator should organize storage of contact information. Currently all contact information is stored in a box, which makes it difficult to determine which guests were at the facility on a given day. -Background music was not louder than regular conversation. -Hand sanitizer available at the front entrance. -Markers placed on the floor to allow for physical distancing. -Staff and customers were observed adhering to the Order respecting face coverings. -Staff complete a daily health screening prior to coming to work.