INSPECTION REPORT Health Protection JELR-BL2VFP

PREMISES NAME Cosmos Greek Restaurant		Tel: (604) 531-3511 Fax: (604) 531-3936
PREMISES ADDRESS 14871 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE January 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Demetre Theodosakis		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: In general, cleaning is good. Mechanical exhaust filters are scheduled to be cleaned tomorrow. There is some grease/food build up on the floor under equipment which is difficult to reach. The knife holder requires cleaning. Corrective Action(s): Clean the floor in hard to reach areas (at floor wall junction under equipment). Clean and sanitize the knife rack (corrected during the inspection). Add these items to your written cleaning schedule and keep the written cleaning schedule on site as part of your sanitation plan. Violation Score: 3

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

Comments

Food Safe - Staff has advised she took the Level 1 course last year. Keep copies of Food Safe certificates on site. ***Keep copies of your Food Safety and Sanitation plans on site. Provided poster to post. Walk in, dessert, line/drawer cooler in main kitchen, and bar cooler (containing dairy) are all at 4 C / 40 F or colder - good. Check daily. Line/drawer cooler - upper inserts. Some food is at 4 C. The tatziki in the full insert is at 7 C. Put only 1/2 the amount so that it is used quickly, within 2 hours if not below 4 C (corrected). Hot holding - All food items today in the steam table are at 60 C or hotter - good. Cooling of hot foods - ice wand is used to cool soups. Produce is washed in a clean bowl or pan (must be sanitized) using running water. Reviewed procedures. Sanitize sinks prior to use. Recommend that you provide a spinner to help with cleaning and drying lettuce or use alternative method as discussed. Shrimp/prawns in upper inserts are raw and will be cooked to order. Reviewed with staff to keep these separate from the cooked or ready-to-eat foods - ok. Hand washing - Sinks in the main kitchen, bar, and staff washroom have liquid soap and paper towels. Pest control - no evidence of pests other than a few fruit flies in the bar. Continue with licensed pest control. Doors are closed. Cleaning - see above. Dishwasher has a final sanitizing rinse of 50ppm chlorine - good. Wiping cloths are stored in a sanitizing solution (200ppm detected).