INSPECTION REPORT Health Protection ZDER-AWQ2C3

PREMISES NAME Papa Greek		Tel: (778) 451-4060 Fax:
PREMISES ADDRESS 110 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE March 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bashir Rahmaty		NEXT INSPECTION DATE March 19, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Deep inserts with sliced cooked potatoes are pulled out of oven and cooled on the counter at room temp for 20 minutes then placed in the walk in cooler for additional cooling. Potato insert cooling on table noted at 54 C with probe thermometer. Corrective Action(s): Ensure all hot or cooked foods are rapidly cooled before being put into the cooler <4 C. 20 minute cooling at room temp is not acceptable. Ideal practices include: 1. Ice baths 2. Ice wands 3. Small, shallow pans. -No ice is available and sink space is limited therefore transferring hot foods to shallow pans will assist with rapid cooling before placement in the walk in cooler. ***Repeat violation - Correction Order Issued. Further non-compliance and a ticket may be issued. Develop Food Safety Plan to include rapid cooling of hot food in a safe manner. Correction date: immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food Safety Plan not available for review. Corrective Action(s): Provide a copy of the Food Safety Plan (FSP). ALL processes must be represented on the Food Safety Plan. Email FSP to EHO when completed and for review and approval. Correction date: 1 week Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No sanitation plan available. Corrective Action(s): Ensure a sanitation plan (SP) is developed and implemented at premise. Email SP to EHO when completed for review and approval. Correction date: 1 week Violation Score: 3

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

Comments

Follow-up inspection to report ZDER-AW9UXF. All violations corrected except violation 203. -Garlic & oil solution stored in prep cooler under 4 C -Sanitizer bottles labelled "bleach water" -Tzatziki sauce stored in cooler and not at room temp on counter -Raw meats stored covered and away from ready to eat foods. -FoodSafe certified staff *Development of FSP is essential and must include rapid cooling procedures. These procedures must be followed to keep cooling hot food out of the danger zone for as short a time as possible.