INSPECTION REPORT Health Protection JCHW-ADJTAY

PREMISES NAME The Greek Corner		Tel: (604) 503-3278 Fax:
PREMISES ADDRESS 123 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE September 6, 2016	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Stamatios Vasilantonakis		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knife was stored between the prep table and the upright cooler. Corrective Action(s): Ensure knives are stored in a sanitary manner (on the magnetic strip). Area between the coolers cannot be cleaned and sanitized on a regular basis. Knife was relocated at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Washroom handwash station did not have single use paper towels. Corrective Action(s): Ensure handwash stations are equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail and spray bottle of oven cleaner was improperly labelled as bleach. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Pail and spray bottle were labelled at the time of inspection. Once labels begin to fall off, ensure containers are relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Upright glass door cooler was at 4C. -Upright freezer was at -18C. -Chest freezer was at -20C. -Hot potatoes were placed in the walk-in cooler for cooling. Ensure hot potentially hazardous foods are cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Sink plugs available for manual warewashing using the two compartment sink. -Kitchen handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was tested at 100ppm (pail is changed twice daily). -General food storage practices satisfactory. Foods stored off the floor and covered. Ensure raw shrimp in the glass door cooler is located below the dolmades. -Ice machine was found to be clean and sanitary at the time of inspection. Ice scoop was stored in a sanitary manner. -General sanitation good at the time of inspection. -Facility monitored by a professional pest control operator on a monthly basis - no signs of pests noted at the time of inspection. -FoodSafe level 1 certificates issued prior to July 29, 2013 (do not have an expiry date) expire on July 29, 2018. -Provided signage for handwashing and manual warewashing. -Please contact the inspector if you have any questions or concerns.