INSPECTION REPORT Health Protection JMAA-BFQ2DT

PREMISES NAME My Greek Taverna		Tel: (604) 592-0707 Fax:
PREMISES ADDRESS 7 - 6450 120th St Surrey, BC V3W 3M5		INSPECTION DATE September 4, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) George Kalpidis		NEXT INSPECTION DATE September 18, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Toppings (e.g. cut tomatoes, vegetables, chicken) stored in prep cooler were at approximately 6-7C (ambient temperature of cooler: 12C). Corrective Action(s): All toppings and ingredients inside the prep cooler were transferred to the walk-in cooler. Do not place any items in the prep cooler until a follow-up inspection has been conducted to ensure that it reaches 4C or less to prevent the growth of bacteria. Violation Score: 5

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed frozen meats (lamb) placed out at room temperature for defrosting. Corrective Action(s): Defrost all frozen meats and food products in a controlled manner (e.g. microwave, in the cooler, as part of the cooking process, in a bucket of cold water (cold water changed every 30 minutes)). Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Small number of rodent droppings still observed in the back stainless-steel shelf around feta cheese products. Droppings also found in the front waitress station area, and underneath the wooden "prep table" at the back-of-house. Corrective Action(s): Remove rodent droppings with 1 part bleach, 9 parts water and saturate for 15 minutes prior to wiping up. Seal off the hole behind where the dishwashing chemicals are stored. Date to be corrected by: 2 weeks Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise requires cleaning in the following areas to improve sanitation: 1) Corners of walk-in cooler 2) Around the ice machine 3) Area behind the cook line (saturated with dust and grime) 4) Baffle of the prep cooler Corrective Action(s): Thoroughly degrease and remove grime from the aforementioned areas. Keeping your facility in good sanitary condition is one of the main methods of reducing pest activity in your facility. Date to be corrected by: Sep 11, 2019 Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Wooden table at back-of-house for food preparation is in poor structural condition. Shelf liner where ingredients are stored has worn off. 2. Nails used as impromptu "hangers" for food at front of kitchen area. 3. Nails were placed inside shelving units above the front of kitchen area. Corrective Action(s): 1. Shelf liner to be replaced. Replace wooden table with a unit that is easily cleanable and impervious to moisture. Operator has opted to purchase a stainless steel table (date to be corrected by: 1 month). 2. Remove the nails. Nails are not an appropriate kitchen fixture for storage of food products. (date to be corrected by: 2 weeks) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Prep cooler at ambient temperature of 11-12C. 2. Iodine glasswasher not dispensing iodine. Operator currently using dishwasher at back-of-house. Corrective Action(s): 1. Prep cooler emptied at time of inspection - ingredients placed in one hour ago were transferred to the walk-in cooler. Do not use the prep cooler until it has reached 4C or less and confirmed via a follow-up inspection by the Environmental Health Officer. 2. Repair / replace the glasswasher so that it dispenses at least 12.5 ppm iodine as measured by your test kit, at the glass (final rinse). Date to be corrected by: 2 weeks Violation Score: 9

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

Comments

Routine inspection conducted. Sanitation levels and rodent activity has improved - however, significant changes will still need to be made. The following observations were made: 1. Temperatures - Walk-in cooler at 3C - Stand-up glass-door cooler at 4C - Prep cooler at 12C (see violation code above) - Chest freezer and stand-up freezers present at -18C or below - Temperature logs were not maintained - you must maintain accurate records and ensure that each cooler / hot-holder is checked routinely each day 2. Hygiene and Sanitizing - Hand wash stations stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizer present and available. Bleach sanitizer used tested at 200 ppm (1 tsp per litre of water) - Low-temperature dishwasher dispenses 100 ppm final chlorine residual at the plate - Ventilation canopy well maintained 3. Storage - Food products generally maintained at least 6" off the floor. Please note that all raw products should be stored below cooked and ready-to-eat products at all times - Chemical storage area currently underneath dishwasher, stored separately from food. Minimize the number of items stored on the floor to facilitate proper cleaning of your premise 4. Pests - Professional pest control company conducts routine audits - Mechanical traps checked currently do not have any rodents; however, rodent activity was found (see violation code above) 5. Administrative - New company directors have taken over the company which owns the restaurant - Permit posted and up-to-date - One director has FoodSafe 1 (expiry: November 2019) 6. The following will also require your attention: - The tiling around the dishpit area is starting to develop a mould-like substance. It is suggested that you begin re-grouting the tiling around the dish-pit - Wooden shelving should be ideally changed to one that is smooth and impervious to moisture, such as a stainless steel finish - Temperature logs and dishwasher logs will need to be maintained DAILY to ensure your equipment is working at all times - Prep cooler seal should be replaced - the stripping is accumulating mould