INSPECTION REPORT
Health Protection
RPAR-AHRTZB

PREMISES NAME
Greek Islands II
Tel: (604) 702-1881
Fax:
PREMISES ADDRESS
45785 Hocking Ave
Chilliwack, BC V2P 1B5
INSPECTION DATE
January 19, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gus Sahamis
NEXT INSPECTION DATE
2 Months
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

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishes not being sanitized in dishwasher (0ppm chlorine for final rinse at plate surface)
Corrective Action(s): Until repaired use 2 compartment sink to sanitize as discussed.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Bags of flour were stored on floor in dry storage room.
Corrective Action(s): Ensure ALL food items are stored off the floor.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Hood vents were filled with grease.
2. Floor area underneath cooking line has grease and debris build up.
Corrective Action(s): 1. Please clean/wash vents.
2. Wash/sanitize floor area underneath cooking line.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Dishwasher not providing sanitizer for final rinse at plate surface.
2. One light bulb in walk in freezer not working.
Corrective Action(s): 1. Repair dishwasher to ensure minimum 50ppm chlorine for final rinse at plate surface.
2. Ensure light bulb is changed and operating.
Violation Score: 3


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

Comments

Good Items:
- Handwashing sinks provided with liquid soap and paper towel
- Coolers: 4C
- Freezers: -18C
- Glasswasher provided between 12.5-25ppm Iodine for final rinse at glass
- Hot holding: 60C
- Bleach solution to store wiping rags at 100ppm chlorine concentration

NOTE: Keep copies of Foodsafe Level 1 Certificates on-site to confirm not expired.

NOTE: Daily temperature records and dishwasher sanitizer concentration need to be kept.