INSPECTION REPORT Health Protection JMAA-B3MVTV

PREMISES NAME My Greek Taverna		Tel: (604) 592-0707 Fax:
PREMISES ADDRESS 7 - 6450 120th St Surrey, BC V3W 3M5		INSPECTION DATE August 14, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) George Kalpidis		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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 chef's knives alongside magnetic knife holder were soiled at time of inspection. 2. Previously washed dishes need to be sanitized Corrective Action(s): 1. Knives were cleaned and sanitized at time of inspection. Ensure knives are always in good sanitary condition after use to contamination of food. 2. Immerse previously washed dishes in the sanitizing solution to be properly sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw lamb and raw chicken stored next to and above cooked lamb. Corrective Action(s): Raw lamb and raw chicken was placed on the lower shelf, whilst all cooked products were moved to the top. Ensure that raw products are always stored below cooked items to prevent cross-contamination from raw meat juices. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas need further cleaning: 1. Underneath the bar glasswasher and the bar coolers 2. The interior lining of the lid inside the ice machine 3. Ventilation slats are oily and need to be cleaned Corrective Action(s): 1. Remove the debris from underneath the bar coolers and glasswasher and thoroughly mop. 2. Remove debris and grime from the lid 3. Remove the ventilation slats, degrease, and run through dishwasher to remove oily deposits Ensure that all areas of the restaurant remain in good sanitary condition. Date to be corrected by: August 21, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwasher does not dispense any chlorine residual at final rinse cycle, despite four repeated attempts. Corrective Action(s): Adjust or repair the dishwasher so that it dispenses at least 50 ppm chlorine residual at final rinse cycle. Use the compartmentalized sink to wash, rinse, and sanitize dishware. The sanitizing compartment must contain at least 50 ppm chlorine residual. Date to be corrected by: Aug 15, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in satisfactory sanitary condition. The following observations were made: 1. Temperatures - All temperatures meet health requirements (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 4C or below - Prep cooler at 3C throughout - Chest freezer and all stand-up freezers at -18C or below - All hot-held items, including lamb shank, at 60C or greater 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and paper towels - Cheese presser, utensils, and plates stored in sanitary condition - Bar iodine glasswasher dispenses > 12.5 ppm iodine residual at final rinse cycle at the glass - Bar cooler at 4C and in sanitary condition - Soda fountain dispenser in bar area is well maintained - 200 ppm bleach sanitizer spray bottle available 3. Storage - All food items stored at least 6" off floor. Ingredients are covered in food-grade saran wrap, aluminum foil, or inside tight-fitting lids - Chemicals stored separately from food products - Dry storage area is well organized, packaged items are in good condition 4. Pests - No evidence of recent pest activity at time of inspection 5. Administrative - Operator has FoodSafe 1. In the absence of operator, please ensure at least one employee has FoodSafe 1 - Permit available and up-to-date NOTE: A follow-up inspection will occur to ensure that the dishwasher is properly dispensing at least 50 ppm chlorine residual in the final rinse cycle.