INSPECTION REPORT Health Protection BCUD-ACAVDW

PREMISES NAME My Greek Taverna		Tel: (604) 592-0707 Fax:
PREMISES ADDRESS 7 - 6450 120th St Surrey, BC V3W 3M5		INSPECTION DATE July 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) George Kalpidis		NEXT INSPECTION DATE August 04, 2016
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed garlic butter getting stored along prep line. Corrective Action(s): Moved to cooler at time of inspection. As discussed, keep in small containers and turn over every 2 hours, or keep in cooler at 4C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Some dry ingredients found in open bags with scoops left in containers 2) Ice maker found with a small amount of mould/algae growth within Corrective Action(s): 1) Ensure all dry ingredients are put into bins that have tight fitting lids. Keep scoops out of containers (use clean containers on top) 2) To clean the ice maker, turn off machine and drain all ice/water. Wash with warm soapy water and a small brush, rinse out with water, then sanitize with 100ppm bleach solution. Discard the first batch of ice Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler at 3C, standing cooler at 0C Beer station cooler measured at 6C. Use this cooler for drinks only, or set to maintain 4C or below for storing opened juices, milks, fruit, etc Hot held items on steam table >60C Discussed proper cooling of meat sauce. Ice bath used in sink. OK Back dishwasher reached 100ppm chlorine Glass washer (front) reached 12.5ppl iodine **Please acquire test strips to check for iodine sanitizer daily **Please resume use of monitoring logs. Use this daily for refrigerator temperatures and washer sanitizing cycles. Keep on site for 3 months General sanitation of facility good, with exception of some areas behind heavy equipment. **Clean up behind chest freezers No evidence of pests.