INSPECTION REPORT Health Protection RWOG-BA8U9X

PREMISES NAME Papa Greek		Tel: (778) 451-4060 Fax:
PREMISES ADDRESS 110 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE March 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bashir Rahmaty		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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice found in large metal pans in walk-in cooler. Rice measured 54C. Corrective Action(s): To ensure that food temperature drops from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less, cooling must be done in: a) ice baths b) shallow pans in the walk-in cooler Staff transferred rice to shallower pans at the time of inspection to facilitate cooling. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door has gap along the hinge side of the door. Corrective Action(s): Replace or repair door to eliminate the gap. Operator to report issue to landlord. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - bleach sanitizer measured 100ppm chlorine bucket (wiping rags stored inside) - dishwasher dispensed 50ppm chlorine - no obvious signs of pests - FOODSAFE requirements met - general sanitation is satisfactory Temperatures: - pop cooler: 3C - prep cooler: 4C* - walk-in cooler: 3C - two door freezer: -18C - hot held foods: 72C * Ensure food is stirred frequently throughout the day so all of the food is kept at 4C or colder, not just the top. Cover inserts during slower times to maintain temperature. *