INSPECTION REPORT Health Protection RWOG-AZYV62

PREMISES NAME Pallas Athena Greek Kouzina		Tel: (604) 941-4871 Fax: (604) 941-9074
PREMISES ADDRESS 101 - 1250 Dominion Ave Port Coquitlam, BC V3B 8G7		INSPECTION DATE June 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pam Karabotsos		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Mould and debris observed in the ice machine. Corrective Action(s): Clean and sanitize area noted; add this area to your sanitation plan Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris observed on cooler fans within the upright cooler in the kitchen and the under-the-counter coolers in the front bar area Corrective Action(s): Clean and sanitize areas noted Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Several holes observed in the walls, near the handwashing sink, some covered with a layer of duct tape. - Dry storage shelf is worn Corrective Action(s): - Repair all holes in the walls with a material that is smooth, impervious to water and easily cleaned and sanitized. Owner stated that the holes cannot be covered because plumbing access is often required; change duct tape frequently. Consider installing an access panel - Repaint/re-seal the shelves Violation Score: 3

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Ensure that foods are heated to 74C before placing in hot holding unit - Handwashing station stocked with soap, paper towels and hot and cold running water - Proper thawing observed (in running water) - Sanitizer measured >200ppm chlorine - use 5mL of unscented household bleach in 2.5L of water for a 100ppm solution - Dishwasher dispensed 50ppm chlorine at the final rinse cycle Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/