INSPECTION REPORT Health Protection JTAG-CGSRVP

PREMISES NAME Great Gyros & Foods Inc		Tel: (604) 594-4970 Fax:
PREMISES ADDRESS 8 - 13140 88th Ave Surrey, BC V3W 3K3		INSPECTION DATE July 29, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) George Gourgounis		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dairy products (goat cheese, tzaziki sauce, yogurt, sour cream, feta cheese) in walk-in cooler in meat preparation area noted at 14C internal temperature. Potentially hazardous foods must be stored at 4C or below to prevent the growth of pathogenic microorganisms. Noted foods were discarded at the time of inspection. Operator to not store potentially hazardous foods in noted cooler until it is serviced or replaced. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler in meat preparation area noted at 12C ambient air temperature. Corrective Action(s): Operator to ensure potentially hazardous foods are not stored in noted unit until it is serviced or replaced. Operator informed that premises will use small walk-in cooler in the interim. Date to be Corrected By: 1 Week Violation Score: 3

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

Comments

Premises not in production at the time of inspection. General sanitation satisfactory. 2-compartment sink available for manual warewashing. Manual warewashing procedures reviewed with operator. Procedures were satisfactory. Food prep sink noted in sanitary condition and equipped with hot and cold running water. Small walk-in cooler noted at 4C or below. Walk-in freezer noted at -18C or below. Equipment in meat processing area noted in sanitary condition. Operator has bleach available on site to prepare sanitizer when premises is in production. A dilute chlorine solution can be made using 1/2 teaspoon of 5.25% unscented bleach to 1 liter of water. Solution can be applied to a clean surface and allowed to air dry. Handwashing sinks equipped with hot and cold running water, liquid soap, and single-use paper towels. Food storage satisfactory. Foods are stored at least 15 cm off the floors and protected from contamination. Washrooms noted in sanitary condition. No signs of pests at the time of inspection. Operator to ensure daily temperature logs are maintained for cooler and freezer units. Two Sink Dishwashing Method infograph provided to operator.