INSPECTION REPORT Health Protection 248953

PREMISES NAME Argo Greek Cuisine		Tel: (604) 428-9090 Fax:
PREMISES ADDRESS 108 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE May 10, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) George Kalpakis		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked foods (rice, meat stew) were being prepared to store in cooler but were probed to be 35 deg.C. Staff noted that only time is tracked for cooling items. Corrective action: ensure proper cooling methos is followed 1) Cooked food must cool from 60 deg.C - 20 deg.C in 2 hours. 2) 20 deg.C to 4 deg.C in 4 in cold storage Corrective Action(s): Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Marinated beef stored in walk-in cooler probed to be 7.8 deg.C Corrective action: ensure cold stored foods maintin an internal temperature of 4 deg.C or colder. Move foods into another cooler if necessary or adjust walk-in cooler temperature. *Note: beef probed at end of inspection to be 6.5 deg.C. Temperature is coming down. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink by dishwashing area was obstructed by stacked buckets. Corrective action: ensure all handsinks are accessible at all times. Move buckets elsewhere. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease and oil buildup observed between cooking equipment - Food debris noted under prep table and cooking line area. Corrective action: ensure the above mentioned areas are clean and free of debris to avoid pests. Make sure all hard to reach areas are not forgotten. Date To Be Corrected By: 05/12 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler air temperature measured 6.3 deg.C as per probe thermometer. Corrective action: ensure walk-in cooler is able to reach and maintain an air temperature of 4 deg.C or less. Temperature was adjusted during inspection to reach 4 deg.C Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Routine - Walk-in freezer: -19 deg.C - Walk-in cooler: 6.3 deg.C (see above violation) - 2 door cooler: 3 deg.C - Prep cooler (left): 4 deg.C - Prep cooler (right): 4 deg.C - Time tracking for insects level in place (every 4 hours) - Beverage cooler: 2 deg.C - Hot held items: 73 deg.C, 76 deg.C - Low temp dishwasher: 50ppm chlorine detected at the plate - 200ppm quats detected in spray bottles - 100-200ppm chlorine solution with wiping cloths submerged in sanitizer buckets. - Handsinks supplied with warm water, liquid soap, paper towels. Dry storage of food satisfactory No signs of pests during inspection Back door equipped with a screen door in good condition Overall storage and organization of food satisfactory. Good thawing practice of shrimps noted. FOODSAFE certified staff on site. * Remind to store non-food items and chemicals away from stored foods. COVID-19 control measures - COVID-19 safety plan on site. - Staff wearing masks - Signage in place - Sick policy is in place for staff. - Hand sanitizer available for customers - Operator disinfects high touch surfaces 3x daily.