INSPECTION REPORT Health Protection JELR-D2TVUF

PREMISES NAME Alfa Greco-Roman Cuisine		Tel: (604) 943-7471 Fax:
PREMISES ADDRESS 1097 56th St Delta, BC V4L 2A2		INSPECTION DATE February 26, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hojjat Mohagheghi		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial dishwasher has no chlorine or hot water sanitizing rinse. 0ppm chlorine detected after several runs of machine. The meat slicer has some grease and food at the back of the blade. Corrective Action(s): Meat slicer cleaned and sanitized during inspection (200ppm chlorine sanitizer). Use the dishwasher to wash and rinse the dishes and utensils. Then sanitize by hand in sink using 100-200ppm chlorine. Dishwasher can be used to sanitize dishes only when it can provide a 50ppm chlorine sanitizing final rinse after washing and rinse cycle. Test strip provided during inspection. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels in prep kitchen and staff washroom replaced during inspection. Keep paper towels stocked. Corrective Action(s): Violation Score:

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check. Operator and staff on site have Food Safe or equivalent training. Food temperatures in compliance - Coolers at 4C /40F or colder - Hot holding at 60C /140F or hotter. - Reviewed quick cooling of hot foods and reheating prior to hot holding. - Keep up to date food safety plans and temperature records. Hand washing - server, main kitchen and staff washroom - have hot/cold water and liquid soap. Disposable gloves also available. Meat slicer and commercial dishwasher - see above. Follow poster posted for manual cleaning and sanitizing (100-200ppm chlorine required). ***Provide chlorine test strips to measure dishwasher and spray bottle/wiping cloth sanitizer concentration. Cleaning - good. Clean shelves and floor under phone (server area). ***Follow a written cleaning schedule. ***Pest control - ongoing. Send last report from licenced pest control to Fraser Health. Continue to monitor and seal holes where pests may enter. Report to be emailed to operator.