INSPECTION REPORT Health Protection KLAI-D3CTTW

PREMISES NAME Galini Greek Kouzina & Grill		Tel: (604) 530-2881 Fax:
PREMISES ADDRESS 101 - 19475 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Georgios Paliatsos		NEXT INSPECTION DATE March 19, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A half used 3.25% 4 L milk was noted with an internal temperature of 10.6C. The bar reach-in cooler holding this milk was noted with an ambient temperature of 7.5C. Corrective Action(s): Chef discarded the milk during the inspection. No other cold potentially hazardous food items were stored in this bar cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Bar dish machine was detected with < 10 PPM chlorine residual. No sanitizer detected from the bar dish machine. 2. Pink organic buildup noted in the plastic drop plate in the dish machine. 3. Dried on food soil noted on the blade of the meat slicer. 4. Pink organic buildup noted in one of the soda fun dispensers. Corrective Action(s): 1. Anything that was washed with the bar dish machine ever since bleach has been temporarily replaced into this machine must be rewashed and sanitized in the kitchen high temperature dish machine. 2. Remove all the ice from the ice machine. Clean and sanitize as per the Sanitation Plan before refilling the ice machine. 3. Disassemble the meat slicer and clean and sanitize all parts prior to using again. Date to be corrected by: Today Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Improper dispensers (paper cups and containers with no handles) were being used and stored within bulk food containers. Corrective Action(s): Remove all improper dispensers and switch them out with proper dispensers with handles. Store in a manner where the handles do not come into contact with food. Date to be corrected by: Today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1. Mouse droppings noted in the following areas: - Floor below the main dish washer. - Floor below the dry food storage bin areas - where the meat slicer is stored. 2. 10+ flies noted in the bar area. Corrective Action(s): Clean, sweep and sanitize all areas noted with mouse droppings. Provide the latest pest control report to the district Health Inspector for review. Date to be corrected by: March 19, 2024 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Bar reach-in cooler was noted with an ambient temperature of 7.5C. 2. Bar dish machine was detected with < 10 PPM chlorine residual. Note: This dish machine was previously sanitizing with iodine, however a bleach sanitizer was noted hooked to the dish machine instead. Corrective Action(s): 1. Fix the bar reach-in cooler. Besides the 3.25% 4L milk that was discarded during the inspection, no other cold potentially hazardous food was stored in this cooler. This cooler must be able to maintain at 4.0C or below. Do not store anything that is cold potentially hazardous in this unit until the temperature can be adjusted. 2. Do not use the bar dish machine until the correct sanitizer is connected to this dish machine. Use the main kitchen high temperature dish machine for the time being until the machine is serviced. Date to be corrected by: March 19, 2024 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food in the refrigeration units were stored in the proper storage hierarchy and protected. Hot food were being hot held at over 60.0C. Utensils and cooking equipment were noted sanitary and in good condition. High temperature dish machine was able to reach 71.0C at the plate level during the rinse cycle.