INSPECTION REPORT Health Protection JCHW-AWZQPP

PREMISES NAME The Greek Corner		Tel: (604) 503-3278 Fax:
PREMISES ADDRESS 123 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE March 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stamatios Vasilantonakis		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong at the time of inspection - test strips bleached out. Corrective Action(s): Ensure bleach sanitizer is maintained at 200ppm to properly sanitize food contact surfaces. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was blocked with a tray of food at the time of inspection. Corrective Action(s): Ensure handwash station is easily accessible to allow staff to properly wash hands. Tray of food was removed at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 was 4C. Hot potatoes (60C) were placed into the prep cooler - do not store hot items in the prep cooler otherwise it may damage the compressor and raise the temperature of surrounding foods. -Upright cooler was at 4C. -Upright freezer was at -22C. -Chest freezer was at -10C. -Cooled items made the previous night were at 4C in the walk-in cooler. -Chemical dishwasher had a final rinse of 50ppm of chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored in a separate cooler unit. -Washroom clean and well maintained. -Facility monitored by a professional pest control operator. No signs of pests noted at the time of inspection. -General sanitation good at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWZQPP
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: 0.1g trans fat / 7g total fat = less than 2% trans fat. -Oil: trans fat. -Other foods: meet 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