INSPECTION REPORT Health Protection DSEA-B44Q5H

PREMISES NAME Yianni's Greek Taverna		Tel: (604) 523-0670 Fax: (604) 523-0650
PREMISES ADDRESS 543 6th St New Westminster, BC V3L 3B9		INSPECTION DATE August 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Narinder & Kim Thandi		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large clear plastic tubs full of cooked rice from the previous evening. Product measured 10C internal temperature Corrective Action(s): Discarded. Ensure that all potentially hazardous foods are cooled quickly. 60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours. Discussed with operator to fill containers maximum 2 inches deep for rapid cooling Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Small pot found in the kitchen area handsink Corrective Action(s): Do not store equipment in the handsink. Sink must be available for handwashing at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen prawns defrosting in running warm water. Products were still semi frozen Corrective Action(s): Switched to cold water. Thawing food is only permitted in cold water, microwave, or in a cooler unit. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: duct tape used to "repair" countertop above chest freezer, herb container, and plastic wrap box. Corrective Action(s): Remove duct tape. Duct tape is not permitted for use to "repair" equipment in the kitchen as this cannot be easily cleaned and sanitized. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (4C), and bar cooler (2C) measured < 4 degrees C =Upright freezer (-22C) and chest freezer (-20C) measured < -18 degrees C =roast lamb hot holding (64C) and roast potato hot holding (74C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =Dedicated prep sink available for food preparation =Some cleaning required in hard to reach corners and on food storage containers =Several buckets and containers in the walk-in cooler require lids or plastic wrap to protect them from contamination =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B44Q5H
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: Sunfrie frying oil audited. product meets transfat restriction
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