INSPECTION REPORT Health Protection JKWK-BKX2X9

PREMISES NAME Greek Islands III		Tel: (604) 859-1631 Fax: (604) 859-1632
PREMISES ADDRESS 33244 South Fraser Way Abbotsford, BC V2S 2B3		INSPECTION DATE January 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) George Sahamis		NEXT INSPECTION DATE 2 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Open cans of tomato sauce observed in walk in cooler. The cans were rusted and contaminating the food. 2. Cups and bowls were used to scoop food out in the greek salad bar. Staff hands touch the food when using this scoop and contaminate the food. Corrective Action(s): 1. Do not leave food in open metal containers as they rust and contaminate the food. Discard open cans and contents. Always use food grade containers with lids to store food. 2. Proper scoops with clean handles required for scooping food. Do not use the bowls to scoop food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould and dust build up observed on and in walk in cooler fan. This can contaminate the food storage in walk in cooler. Corrective Action(s): Wash and sanitize this area. Correction required in 3 days. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Staff observed drinking at food prep station. Corrective Action(s): Do not eat or store personal items at food service stations. This can contaminate the food and equipment. Always store personal items in staff dedicated areas and do not eat during service. Staff must wash hands after eating before commencing work. Violation Score: 3

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

Comments

Premise overall is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and running water. Wiping cloths are sanitized per use. Dirty cloths are discarded after grease clean up. 200 ppm chlorine sanitizer in use in kitchen. 200 ppm quats in use for front service. Ice machine is sanitary with dedicated hand scoop. Dish washer final rinse at 76.9C at the plate according to min/max probe. Temperature checks for holding units and dishwasher in use. - good. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location. Walk in cooler 4C tomato sauce, walk in freezer -16C shrimp skewers, greek salad station 3.4C, prep cooler 3.8C vegetables, left prep cooler meat skewers at 3.5C, black cooler top -19C rolled bacon, bottom mush cups 4C, bar cooler 4C milk, condiments cooler 4C sauces, hot holding unit sauces at 62C and above. Trays of baked potatoes at 32C and cooling according to food safety plan. Note: Ensure to put in fridge or reheat to 74C and serve within 2 hours.