INSPECTION REPORT Health Protection DSEA-BCUVBN

PREMISES NAME Taverna Greka		Tel: (604) 526-6651 Fax:
PREMISES ADDRESS 326 Columbia St New Westminster, BC V3L 1A6		INSPECTION DATE June 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 10, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 54

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 2 hot potentially hazardous foods left out at room temperature; -1 tray of roast lamb (measured 39C internal) -1 tub of Greek rice (measured 38C internal) Operator put both products into the cooler unit at the beginning of the inspection Corrective Action(s): Obtain hot holding equipment for holding hot potentially hazardous foods >60 degrees C. Roast lamb, Greek rice, and roasted potatoes are some examples of hot potentially hazardous foods on site that, if not being held cold, must be kept >60C at all times. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Pop dispenser wand found to have mildew build up on nozzle under removable cap Corrective Action(s): staff cleaned and sanitized the pop dispenser at the time of inspection. Ensure that this is done on a more frequent basis. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glasswasher in the front of house was not sanitizing glassware put through the machine (measured 0 ppm iodine at the glass surface) Corrective Action(s): Re-wash all glassware through the glasswasher in the back area bar. Routinely test the glasswasher sanitizer concentration to ensure that it is sanitizing glassware as required at 12-25 ppm iodine Violation Score: 15

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: 1 dead mouse found in trap by screen door rodent droppings observed in the following areas; -around the corners of the back bar area -behind the soda barrels of the back bar area -around the wood slats near the back bar area -around the laundry machines -in the dry storage room Corrective Action(s): Remove the dead mouse, clean the droppings and sanitize areas. contact your pest control technician and follow all of their recommendations. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Shredded insulation and dirt found on premises (insulation behind grill and dirt behind bag of soil in dry storage). Kitchen area outdoor screen door does not close fully. Corrective Action(s): Remove the insulation and dirt and clean areas. Repair the screen door so it closes fully and tightly due: 4 days Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry storage area and shelves under the meat grinder require cleaning Corrective Action(s): Pull equipment and items away from the wall and clean areas thoroughly. Ensure that this is done on a more frequent basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher in the front bar unable to sanitize glassware (measured 0 ppm iodine at the glass surface) Corrective Action(s): Do not use the glasswasher. Run all glassware through the glasswasher in the back bar area. Repair the glasswasher and ensure that the sanitizer concentration is tested on a more frequent basis. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: REPEAT OBSERVATION: staff members in the kitchen did not have valid FOODSAFE level 1 certification Corrective Action(s): Ensure that minimum 1 staff member in the kitchen has a valid FOODSAFE level 1 certificate on site for inspection Violation Score: 1

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

Comments

=Kitchen and bar handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), bar coolers 1C front and 3C back), and prep cooler (4C) measured < 4 degrees C and walk-in freezer measured -18 degrees C =Besides violations noted above, rice hot holding (74C) and potato hot holding (85C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured >12.5 ppm iodine at the glass surface (back bar area only) =Sanitizer dispenser measured 200 ppm QUATS out of the dispenser and in buckets in the kitchen, spray bottles in the bar =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection =Permit posted in a conspicuous location