INSPECTION REPORT Health Protection AFOK-AXHR3A

PREMISES NAME Vlassis Souvlaki & Greek Taverna		Tel: (604) 584-1884 Fax: (604) 584-1330
PREMISES ADDRESS 10028 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE April 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Teresa Cosmiris		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large tray of cooked rice and roasted potatoes were stored at room temperature. Internal temperature of food products were at 11C. Cold potentially hazardous foods need to be stored at or below 4C. To prevent the rapid growth of bacteria, only keep a small amount of rice and potatoes out to prevent temperature exceeding 4C and to ensure that they are used within 2 hours. Food products were moved back into the walk-in cooler. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Build-up of food debris was noted on the top guard of the deli slicer. Ensure slicer is properly dismantled, washed, and sanitized after each use. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A plate used as a scoop was stored directly in cooked rice. To prevent contamination of food product, do not store scoops directly in food products. The inside top shelf of the bowling shelving unit was accumulated with grease. Have the shelving unit properly cleaned. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Undercounter prep-cooler, and walk-in cooler were at or below 4C. Low temperature dishwasher was dispensing 50ppm of chlorine from the final rinse cycle. Chlorine test paper available. Ensure test paper is used daily to ensure dishwasher is in good working order. 3 chest freezers in the dry storage area were at -18C. Hand washing stations available. 2 compartment sink satisfactory. Chlorine sanitizing buckets available in food preparation area and at 100ppm. As a reminder, all FOODSAFE Level 1 certificates issued prior to July 29, 2013 will expire on July 29, 2018. The requirement is that the restaurant operator holds a valid Level 1 certification and in the operator's absence, at least 1 staff member have a valid Level 1 certification. People that have previous taken the Level 1 course can enrol in the FOODSAFE Level 1 Refresher course. Information is available on www.foodsafe.ca

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AXHR3A
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment