INSPECTION REPORT Health Protection DSEA-B8VVRN

PREMISES NAME Taverna Greka		Tel: (604) 526-6651 Fax:
PREMISES ADDRESS 326 Columbia St New Westminster, BC V3L 1A6		INSPECTION DATE January 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Tray of roasted potatoes (internal temperature 54C) and medium size pan of roast lamb (40C) internal, left out at room temperature. Operator indicated that the products were about to be heated for dinner service and had been put on the stove (turned off) ~2 hours prior Corrective Action(s): Directed operator to reheat products to >74C Do not store hot potentially hazardous foods less than 60 degrees C. Consider using one of the lower ovens or the flat top grill to keep back up roasted potatoes or roast lamb hot and >60 degrees C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: potato press found to have food debris in the blade and machine Corrective Action(s): Operator disassembled the machine and cleaned/sanitized the unit. Ensure that the machine is cleaned immediately after use Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sliced tomatoes and lettuce for service stored next to raw meats in the prep line coolers Corrective Action(s): Ensure that ready to eat vegetables and foods are stored above or away from raw meats Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 2 staff members in the kitchen during inspection. both had expired FOODSAFE certification Corrective Action(s): Discussed FOODSAFE level 1 expiry with staff. ensure that minimum 1 staff member in the kitchen has a valid FOODSAFE level 1 certification on site for inspection Violation Score: 1

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

Comments

Kitchen and bar handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), bar coolers (2C front and 3C back), and prep cooler (3C) measured < 4 degrees C and walk-in freezer measured -20 degrees C =Besides violations noted above, rice hot holding (63C) and potato hot holding (73C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured >12.5 ppm iodine at the glass surface =General sanitation was satisfactory at the time of inspection. New FRP installed on walls - good. =Sanitizer solution available at 100 ppm chlorine in buckets =Sanitizer dispenser measured 200 ppm QUATS out of the dispenser =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection =Permit posted in a conspicuous location