INSPECTION REPORT Health Protection PKUR-CWSU9W

PREMISES NAME Greek Village Restaurant		Tel: (604) 597-1515 Fax:
PREMISES ADDRESS 7953 120th St Delta, BC V4C 6P6		INSPECTION DATE October 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurwinder Singh Dhaliwal		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pan of cooked food stored on the floor to cool. Corrective Action(s): Do not store food directly on the floor. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings seen behind furnace, behind chest freezer in back area and near ice machine. Corrective Action(s): Remove droppings from these hard to reach areas and sanitize. Inspect for droppings daily and remove immediately. Sanitize all food conrtacrt surfaces prior to using. Violation Score: 3

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

Comments

Routine Inspection - inspection was carried out prior to opening hour. -All coolers (except 2 drawer cooler that was not in use) were at 4 C or below. -Freezers at -18 C or below. -No hot holding units were being preheated at the time of inspection. -High temperature dishwasher registered at 71 C on the plate surface during the final rinse. -Hand sink equipped with hot/cold running water, liquid soap and single-use towels. -Cloths stored in sanitizer solution and registered at 200 ppm chlorine. -Quats sanitizer in bar at 200 ppm. -General organization satisfactory. -Staff observed to be wearing hair nets. -Discussed minimum cooking temperatures (74 C) and documentation.