INSPECTION REPORT Health Protection LKIM-B2HMP9

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 July 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anshu Uppal		NEXT INSPECTION DATE July 13, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cooked rice from previous night observed to be in cooler unit at temperatures exceeding 4 degrees Celsius. Internal temperature of 8.7 degrees Celsius observed. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Ensure staff are taught how to properly cool items. (60 to 20 degrees Celsius in 2 hours and 20 degrees Celsius to 4 in 4 hours - do not exceed 6 hours to cool items. Use shallow pans, blast cooler and leave lid open slightly to allow hot air to escape). Ensure that staff do not leave rice in rice cooker overnight and place in cooler unit in morning. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable choppers (2) not properly cleaned and stored in unsanitary condition. CORRECTED DURING INSPECTION - Staff observed to clean and sanitize items during inspection. . Corrective Action(s): Ensure staff are adequately cleaning items as they are difficult to clean. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of handsoap at back sink. CORRECTED DURING INSPECTION Lack of paper towels at front handsink. CORRECTED DURING INSPECTION. Paper towels and liquid soap to be installed in proper units. . Corrective Action(s): Ensure staff do not start working without ensuring all handsinks are adequately supplied. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: 1) Under equipment in back kitchen (potato and onion observed) 2) Rodent droppings observed in Storage Room 4 (SR4) 3) Lower shelf under oven and microwave (rice observed) . Corrective Action(s): Clean floors nightly including in back corners. Clean and sanitize all floors of storage room. Large quantities of rodent droppings observed on floors and box lids/tops (receipt paper as staff are no longer storing food items in infested storage room) . Discuss Pest control with Guildford Mall Management. . Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No employee during shift has FoodSafe Training. . Corrective Action(s): Ensure at least one staff member is FoodSafe trained.. . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests in kitchen area (none observed in traps) - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Four functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items (staff using grill prior to placement in hot holding units) - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - BY ALL THREE STAFF MEMBERS - EXCELLENT WORK!!! ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.