INSPECTION REPORT Health Protection RLAM-CPYVTM

PREMISES NAME Vlassis Souvlaki & Greek Taverna		Tel: (604) 584-1884 Fax: (604) 584-1330
PREMISES ADDRESS 10028 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE March 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Teresa Cosmiris		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sweet potatoes measured 60C on the hot holding unit at start of inspection Corrective Action(s): Reheat foods to above 74C prior to placing them on the hot holding unit Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door open during inspection and screen door is in disrepair. Corrective Action(s): Close the door to prevent pest entry. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers have been misplaced at this time. Corrective Action(s): Purchase new thermometers or locate old one and ensure it is functioning accurately. Ensure it is for food use. Violation Score: 1

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

Comments

-Routine Inspection General kitchen: - General sanitation satisfactory. - The main handwashing station supplied with hot/cold running water, soap, paper towels. - Low temperature dishwasher dispensed 100ppm chlorine bleach concentration at the plate's level. - Dry storage area has adequate space. Dry food items must be stored min 15cm off the floor. - FOODSAFE equivalent certified staff on duty. Verified at the time of the inspection. - No signs of pest activity. - Bleach sanitizer 100ppm Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding: > 60C - All refrigeration units must be equipped with working accurate thermometers. - Daily temperature log must be kept up to date.