INSPECTION REPORT Health Protection YTAN-CHTSXV

PREMISES NAME New York New York Greek Restaurant		Tel: (604) 572-4222 Fax:
PREMISES ADDRESS 301&302 - 6361 152nd St Surrey, BC V3S 3K8		INSPECTION DATE August 31, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dimitrios Chalioulias		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Deli slicer had accumulation of food debris behind the blade guard. Corrective Action(s): Ensure to thoroughly clean and sanitize all parts of the deli slicer after each use. Operator cleaned and sanitized the deli slicer. 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

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels in designated dispensers. - Quat-based sanitizer solution available in spray bottles at 200 ppm for sanitizing food contact surfaces. - Low-temperature chemical dishwasher achieved 100 ppm chlorine residual during the final rinse cycle, detected at the dish surface. Test strips available for monitoring. - Two-compartment sink maintained in sanitary conditions. - Undercounter prep cooler (both sides), two-door stand up cooler, walk-in cooler, and bar cooler all measured at 4C or colder and were equipped with accurate thermometers. - Walk-in freezer measured at -20C. - No food being hot-held at time of inspection. Rice, potatoes, and lamb are normally hot-held. Reviewed hot-holding procedures - OK. - Temperature log sheets available. - Good food storage practices noted. All food stored off the floor and properly covered, with good separation between raw and ready-to-eat food items. - Equipment maintained in sanitary conditions (ice machine, ventilation canopy, dough mixer, cooking equipment, etc.). *Attention required for the deli slicer, behind the blade guard. - General sanitation is good. - Dry storage areas satisfactory at time of inspection. - No signs of pest activity noted at time of inspection. - Valid FOODSAFE certificates for staff available onsite.