INSPECTION REPORT Health Protection LKIM-AQ3Q32

PREMISES NAME OPA! of Greece		Tel: (604) 588-2235 Fax: (604) 588-6622
PREMISES ADDRESS 1404 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 9, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anshu Uppal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): . 1) Vegetable chopper put away in unsanitary condition. CORRECTED DURING INSPECTION. Item moved to dishpit to be cleaned. 2) Sanitizer solution not at concentrations of greater than or equal to 200ppm QUAT. CORRECTED DURING INSPECTION. Sanitizer solution refilled during inspection . Corrective Action(s): . 1) DO NOT store items in clean areas when they have not been properly cleaned and sanitized. 2) Sanitizer solution is to be changed every hour when in high use (during lunch rush). Ensure staff are changing and USING sanitizer solution frequently. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): MULTIPLE VIOLATIONS: 1) Handsink blocked in back prep area. Raw squid in container inside handsink. CORRECTED DURING INSPECTION. 2) Back handsink lacking paper towels in dispenser. Dispensing unit appears to be broken or without batteries. CORRECT IMMEDIATELY 3) Front Handsink lacking paper towels - CORRECTED DURING INSPECTION Corrective Action(s): . 1) DO NOT block the handsink 2) Ensure all paper towel dispensers are functioning at all times 3) Ensure all paper towel dispensers are loaded with paper towels at all times. Each handsink must be in adequate supply of paper towels. . 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

COMMENTS - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution in at dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items NOTE: Facility struggles with lack of prep space. Ensure staff are provided with adequate prep space and food handling training to prevent future repeat violations.