INSPECTION REPORT Health Protection JCHW-B96SSK

PREMISES NAME The Greek Corner		Tel: (604) 503-3278 Fax:
PREMISES ADDRESS 123 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 7, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Stamatios Vasilantonakis		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A plate of cooked chicken was probed at 25C (top) to 35C (middle). Chicken was prepared this morning. Corrective Action(s): Ensure hot potentially hazardous foods are cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To rapidly cool hot foods, cool items in single layers on a tray. Items were placed on a shallow tray the time of inspection for rapid cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer at the time of inspection. Sanitizer pail chlorine had evaporated. Corrective Action(s): Ensure chemical dishwasher has a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing of dishware, equipment and utensils. Chlorine sanitizer was changed and dishwasher was primed and tested at 50ppnm. Utensils and dishware sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl of raw meat was stored above potential ready-to-eat foods. Corrective Action(s): Ensure raw foods are stored below potential ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated to the bottom shelf of the walk-in cooler at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Upright freezer was at -18C. -Chest freezer was at -18C. -Baked potatoes cooled in walk-in cooler in single layers on a tray (probed at 4C) -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff follow proper hand hygiene procedures and hands are not wiped with cloth towels. -Bleach sanitizer pail tested at 200ppm. -Ice machine clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -FoodSafe Level 1 valid until 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B96SSK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine had 0.5g trans fat / 80g total fat = less than 2% trans fat Oil is trans fat free Other food items meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment