INSPECTION REPORT Health Protection JMAA-BAH2CS

PREMISES NAME My Greek Taverna		Tel: (604) 592-0707 Fax:
PREMISES ADDRESS 7 - 6450 120th St Surrey, BC V3W 3M5		INSPECTION DATE March 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) George Kalpidis		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach residual was available inside bleach spray bottle at bar area, and no sanitizing pail was made when food preparation started. Corrective Action(s): A bleach sanitizing pail was formulated at time of inspection, and the spray bottle replaced with a fresh bleach solution. Solution tested at 200 ppm. YOU MUST have bleach or an equivalent food-grae sanitizer available at all times for proper cleaning and sanitizing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Garbage bags used to store lamb in chest freezer. 2. Buckets of potatoes stored directly on the floor of walk-in cooler, uncovered. 3. Raw chicken stored next to cooked rice. Corrective Action(s): 1. Garbage bag was removed at time of inspection and replaced with a food-grade bag / container. 2. Buckets of potatoes were covered and elevated off the floor. 3. Raw chicken was placed underneath cooked rice. Ensure that you adhere to proper storage practices to protect food from contamination. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas that require additional cleaning: - Underneath the cook line and underneath the prep table on the other side - Underneath the bar area, which contains some settled debris - Walls around the dishpit and underneath your food preparation tables, which contain settled grime and debris Corrective Action(s): Thoroughly remove all debris and grime / oil from the aforementioned areas to maintain your facility in good sanitary condition. Date to be corrected by: April 4, 2019 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff have FOODSAFE 1 or equivalent. Corrective Action(s): EHO discussed with one staff member who will be on site five days a week. Another staff member will be on-site for another day of the week. Both staff members are to renew FoodSafe 1 by April 21, 2019. Send temporary certificate to the Environmental Health Officer. Violation Score: 1

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

Comments

Routine inspection conducted. The following was noted: 1. Temperatures - Walk-in cooler at 4C - Stand-up glass-door cooler at 3C - Prep cooler at 4C - Both chest freezers at -18C or less - Bar coolers at 5C - Hot-held products all at >=60C - NOTE: Thermometer logs could not be produced at time of inspection. You must log your temperatures every day and also have a daily log for the dishwasher / glasswasher 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen area, restrooms, and staff washroom - Low-temperature dishwasher sanitizes at final rinse cycle of 100 ppm - Iodine low-temperature glasswasher at 12.5 ppm. Technician arrives routinely to change test strips - Ice machine generally in good sanitary condition - Ventilation canopy in satisfactory condition - Knives are generally well maintained in sanitary condition on knife holder 3. Storage - Chemicals stored separately from food products 4. Pest Control - No recent, visible signs of pest activity at time of inspection A follow-up inspection will occur to ensure that you adhere to proper storage practices, and that facility has undergone a routine cleaning to address concerns above.