INSPECTION REPORT Health Protection MBEK-AP6SU3

PREMISES NAME Vlassis Souvlaki & Greek Taverna		Tel: (604) 584-1884 Fax: (604) 584-1330
PREMISES ADDRESS 10028 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE July 11, 2017	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Teresa Cosmiris		NEXT INSPECTION DATE July 13, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two containers of cooked rice and potatoes stored at ambient temperature. Internal temperature at 17 degrees C. Operator stated that containers were removed from cooler prior to lunch and were to be returned to cooler to be used again at dinner service. Inspection conducted at 1:30 pm. Corrective Action(s): Above-noted items discarded. Ensure that potentially hazardous food is stored in a cooler at 4 degrees C or less OR in a warming unit at 60 degrees C or more to limit the growth of potential pathogens and/or the production of toxins, which may not be destroyed by reheating. Potentially hazardous foods held between 4 and 60 degrees C for two hours or longer are to be discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food debris observed on deli slicer. Corrective Action(s): Please ensure that deli slicer is taken apart and properly cleaned and sanitized to limit the potential for cross contamination. July 12, 2017. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in back kitchen area measured 0 ppm chlorine. Staff stated that sanitizer was prepared the night before. Visible food debris/grease present. Corrective Action(s): Sanitizer was changed and measured at 200 ppm chlorine. Please ensure that sanitizer is changed throughout the day when solution becomes visibly soiled or as needed to maintain at least 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C - Glass cooler at 2 degrees C - Prep cooler at 4 degrees C (below) and 4 to 6 degrees C (above). In use at time of inspection. Please ensure that table cover is closed when not in use. - Under counter bar cooler at 2 degrees C - Glass beverage cooler at 7 degrees C. No potentially hazardous food storage. *Note: If potentially hazardous foods (for example, milk or desserts) are to be stored in this cooler, ensure that it is able to maintain a temperature of 4 degrees C or less. - Freezers functional - Hot holding internal temperatures (rice, potatoes, garlic butter) at 60 degrees C or more. - Ice machine in clean condition. Scoop stored safely. - Wiping cloths stored in bleach sanitizer at 100 to 200 ppm chlorine. *Back preparation area sanitizer changed during inspection. - Low temperature dishwasher measured 50 to 100 ppm chlorine in rinse residual at utensil surface (minimum 50 ppm) - Hand washing station supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Staff washroom hand sink well supplied - Permit posted *Note: Temperature records maintained up to May 2017. Please continue to monitor and record temperatures. *Note: Most food items are properly covered and stored safely. Reminder to cover remaining few food items stored in walk in cooler and glass cooler.