Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-BGV255
PREMISES NAME
Galini Greek Kouzina & Grill		Tel:
Fax:
PREMISES ADDRESS
101 - 19475 Fraser Hwy
Surrey, BC V3S 6K7		INSPECTION DATE
October 11, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Georgios Paliatsos		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Exhaust cover and surrounding ceiling area above dishwasher has accumulation of dust and debris.
Corrective Action(s):
Clean exhaust cover and surrounding ceiling area above dishwasher. To be corrected by October 18, 2019.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation:
Caulking at 2-compartment sink in salad preparation area is deteriorating and filthy.
Corrective Action(s):
Remove and replace caulking at 2-compartment sink in salad preparation area. To be corrected by October 18, 2019.
Violation Score: 3

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

Routine Inspection:

Main Kitchen:
Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit).
- Freezers maintained below -18 degrees Celsius (0 degrees Fahrenheit).
- Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit).
Bleach sanitizer in all buckets = 200 ppm. Wiping cloths stored in sanitizer solution - good.
Ice machine clean.
General food storage practices very good:
- All food items covered and protected from contamination.
- All food items stored at least 6 inches off the floor.
- Food storage organized in drawers and on shelves.
High temperature dishwasher sanitizing with >71 degrees Celsius at dish level after final rinse cycle.

Bar:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Glass washer sanitizing with 25 ppm iodine.
Bleach sanitizer in bucket = 200 ppm.
Cooler temperatures all maintained at 4 degrees Celsius.

Overall:
No signs of pest activity at the time of inspection.
General sanitation satisfactory.