Fraser Health Authority



INSPECTION REPORT
Health Protection
ZDER-AW9UXF
PREMISES NAME
Papa Greek
Tel: (778) 451-4060
Fax:
PREMISES ADDRESS
110 - 7515 Market Crossing
Burnaby, BC V5J 0A3
INSPECTION DATE
February 23, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Bashir Rahmaty
NEXT INSPECTION DATE
March 09, 2018
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]
No
No
Sanitation Plan [s. 24]
No
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21
Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Deep inserts with sliced cooked potatoes are pulled out of oven and cooled on the counter at room temp for 20 minutes then placed in the walk in cooler for additional cooling. Potato insert cooling on table noted at 54 C with probe thermometer.
Corrective Action(s): Ensure all hot or cooked foods are rapidly cooled before being put into the cooler <4 C. 20 minute cooling at room temp is not acceptable.
Ideal practices include:
1. Ice baths
2. Ice wands
3. Small, shallow pans.
-No ice is available and sink space is limited therefore transferring hot foods to shallow pans will assist with rapid cooling before placement in the walk in cooler.

***Repeat violation - do not continue poor practice or progressive enforcement will be taken.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tzatziki sauce in individual portions in open small cups on sill of prep cooler at room temp.
Corrective Action(s): Ensure all PHFs (tzatziki sauces) is maintained at or below 4 C
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Fresh garlic slices in oil stored at room temp: 23 C all day
Corrective Action(s): Ensure all PHF (garlic in oil) is maintained at or above 60 C or at or below 4 C to prevent possible pathogen growth. The pathogen of concern is C.botulinum which grows well in an anaerobic environment like oil.
Recommend using a small hot holding unit for maintaining garlic oil above 60 C to prevent potential pathogen growth.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: 1.Kabobs of raw chicken and other meats stored in inserts above ready to eat potatoes and other foods.
2. Potato inserts with out lids while stored in walk in cooler.
Corrective Action(s): 1.Ensure all raw bloody meats are stored under or away from ready to eat foods.
2. All food must be protected (covered) when stored
Correction date: immediately
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: 2 clear spray bottles of clear liquid left in prep area. 1 has 200 ppm chlorine and other is 0ppm chlorine and is not a sanitizer.
Corrective Action(s): Ensure all chemical bottles are labelled with its contents. Sanitizer bottles must be labelled "bleach water" or "sanitizer" and other bottle as "degreaser" as noted by operator.
Correction date: 1 day
Violation Score: 3

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

-Walk in cooler noted: 4 C
-2 door freezer: -18 C
-Prep table cooler: 3 C
-Steam bath: 65 - 73 C
-No signs of pest activity noted.
-Spray bottle noted 200 ppm chlorine with wiping cloths in kitchen - not labelled (violation noted above)
-Dishwasher noted 50 ppm chlorine at the plate
-All handsinks and washrooms fully supplied with hot & cold water, liquid soap, and paper towel
-A staff member on duty is FOODSAFE certified
-Holes around oven unit and other holes in walls have been plugged with expanding foam to prevent possible pest entry.

note:
Recommend installing magnetic knife holder to protect workers and hold knives in sanitary manner