INSPECTION REPORT Health Protection DSEA-BRTVS5

PREMISES NAME Taverna Greka		Tel: (604) 526-6651 Fax:
PREMISES ADDRESS 326 Columbia St New Westminster, BC V3L 1A6		INSPECTION DATE July 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Soda pop wand in the bar found to have some mold build up in the inside Corrective Action(s): clean the wand on a more frequent basis Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1 container of tzatziki uncovered in the prep cooler. Corrective Action(s): operator wrapped container. ensure that all foods are protected from contamination via lids and wraps Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: old rodent droppings observed in the back storage room and underneath the bar (pop kegs) Corrective Action(s): remove the droppings and clean and sanitize area thoroughly Violation Score: 3

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 (3C), bar coolers 3C front, and prep cooler (4C) measured < 4 degrees C and walk-in freezer measured -20 degrees C =Roast lamb (79C), rice hot holding (72C) and potato hot holding (69C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured >50 ppm chlorine at the glass surface in front dining room, back room is offline =Kitchen surface sanitizer measured 100 ppm chlorine in buckets =Sanitizer dispenser measured 200 ppm QUATS out of the dispenser and spray bottles in the bar =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection, FOODSAFE level 1 certification for BT, kitchen manager, good to 2024 =Permit posted in a conspicuous location