INSPECTION REPORT Health Protection PKUR-CQEPJ4

PREMISES NAME Greek Village Restaurant		Tel: (604) 597-1515 Fax:
PREMISES ADDRESS 7953 120th St Delta, BC V4C 6P6		INSPECTION DATE March 30, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gurwinder Singh Dhaliwal		NEXT INSPECTION DATE 1 Month
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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The following surface sanitizers were too strong: 1. Quats in spray bottle - three bottles tested and all registered > 500 ppm. 2. Bleach in bucket - registered at 500 ppm. 3. Bottle labelled with Quats was filled with a liquid that appeared to be detergent. Corrective Action(s): 1. The manufacturer's instructions for quats states that the solution must not exceed 150 ppm. 2. Bleach solution should not be stronger than 200 ppm. Solutions that exceed their recommended concentration require a potable water rinse. 3. Ensure bottles are properly labelled. Operator was instructed to dilute the solutions to the recommended concentrations and label bottles correctly. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink was not equipped with paper towel. Corrective Action(s): Operator restocked paper towel for the handwashing sink at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed on the bottom shelf of the storage counter located near the hot water tank. Corrective Action(s): Ensure rodent droppings are removed and area is sanitized. Sanitize all utensils located on this shelf. Check for droppings daily. Violation Score: 3

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

Comments

Routine Inspection - inspection was carried out during prep hours. -All coolers (except 2 drawer cooler that was not in use) were at 4 C or below. -3 door freezer at -18 C. -Chest freezer at -7 C (should be -18 C). -Coolers equipped with thermometers. -No hot holding at the time of inspection. -High temperature dishwasher registered at 71 C on the plate surface during the final rinse (on the second run). Ensure dishwasher temperature if verified before using). Must reach 71/165 C on the plate surface or 82 C/180 F on the gauge. -Discussed proper cooling methods. Reminders: 1. Do not store raw meats above ready to eat foods (foods that will not be cooked) even if the meats are in proper containers. Store meats separately. 2. Leftover canned foods must be transferred into food grade containers. 3. Do not store containers of food on the floor. Outside hallway area needs to be re-organized. 4. Keep washroom door closed at all times. Do not store items in the washroom that will be used in the kitchen (i.e. sanitizer spray bottles). 5. Build-up of grease and food debris between cooking equipment - ensure all areas are kept clean and free of dust, food-debris, and grease.