INSPECTION REPORT Health Protection CTIN-B5GW5Z

PREMISES NAME O'Love Greek Kitchen		Tel: (604) 620-3414 Fax:
PREMISES ADDRESS 5931 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE October 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Irene Marghelis		NEXT INSPECTION DATE 4 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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping towels are left on the counter after uses and are taken to a bucket of bleach water at the end of the shift. Corrective Action(s): Place wet wiping towels in 100ppm bleach sanitizer between uses. Operator set up a bleach station on cooking line at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) One opened can of chick peas were stored in the cooler. 2) Damp towel used to cover herbs. Repeat. Corrective Action(s): 1) Operator transferred chick peas into food grade container at time of inspection. Ensure to make the transfer if canned food is unfinished. 2) Use damp paper towel instead, discard after use. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One ceiling light above food dehydrator is out. Corrective Action(s): Please replace the noted ceiling light. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available *operator ordered new soap dispenser for kitchen handsink, soap still available Under-counter prep coolers: <4C Reach in freezers: -19C Bar cooler: 4C Soda cooler: 9C Dessert cooler: 3C Dishwasher (high temp): 71.9C at plate, thermo-label fell off Bleach sanitizer in spray bottle at 100ppm Ice machine appears to be in sanitary condition, scoop is placed outside Blender and meat slicer appears to be maintained in sanitary condition (slicer used for cabbage and oranges mainly, no meat/cheese) No apparent signs of pest noted at time of inspection, back door closed at time of inspection Adequate food storage, food off the ground and raw meats on the bottom Reviewed advance prep with operator, reminder to monitor cooling time of food on trays before transfer into cooler Hot holding unit is still not used but may be required when lunch service is available General sanitation is good Olive oil used for baklava Observed proper handwashing after discarding glove when changing tasks *Dehydrator is for fruit slices used in bar. **Operator shall be resending revised FSP and menu as document could not be open. ***Reminder to use your charts used to record temperatures for refrigeration units and dishwasher.