INSPECTION REPORT Health Protection ALUI-BEJSFR

PREMISES NAME New York New York Greek Restaurant		Tel: (604) 572-4222 Fax:
PREMISES ADDRESS 301&302 - 6361 152nd St Surrey, BC V3S 3K8		INSPECTION DATE July 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dimitrios Chalioulias		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was propped open at time of inspection. Corrective Action(s): As discussed, keep back door closed or install a screen if you want to keep it open. Staff closed back door. Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap and paper towels and hot/cold running water. Walk in cooler: 3.0 deg C Walk in freezer: -16.1 deg C New 2 door Upright cooler by exterior door: 2.8 deg C Beverage cooler in bar area: 3.0 deg C Prep cooler (bottom) at 3 deg C, inserts were between 4-6 deg C and only half full (they were getting used quickly as it was lunch rush) Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle Bleach water in rag bucket at 100 ppm chlorine residual Hot Holding at 60 deg C or greater No signs of pests at time of inspection Dry storage area ok Staff on site (head cook) has valid FoodSafe *As discussed with operator, live animals are not permitted on the premises EXCEPT for guide dog or service dog, as defined in BC's Guide Dog and Service Dog Act (but they are not allowed in any area where food is processed or stored). This is per BC's Food Premises Regulation.*