INSPECTION REPORT Health Protection LKIM-AVQPGM

PREMISES NAME OPA! of Greece		Tel: (604) 588-2235 Fax: (604) 588-6622
PREMISES ADDRESS 1404 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anshu Uppal		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked with raw shrimp. CORRECTED DURING INSPECTION - item relocated. . Corrective Action(s): Repeat violation. Ensure handsink is free from food items or equipment. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris found in various locations Rodent droppings found in storage unit. Items stored on floor. Inside of Ice machine has mould build up . Corrective Action(s): Clean under shelves and in cupboard unit next to grill. Clean floors in storage unit Organize back storage room. Obtain SHELVING UNIT - additional shelves needed to organize facility. Items should not be stored on floor or on milk crates as operators can not clean floors under milk crates. Clean and sanitize inside ice machine . Violation Score: 3

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

Comments

COMMENTS: IMPROVEMENTS FROM LAST INSPECTION OBSERVED - Facility in EXCELLENT sanitary condition - No evidence of pests - none in traps in kitchen; no droppings observed in kitchen - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Vegetable chopper stored in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AVQPGM
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: 0.25 hour Specific comments:
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