INSPECTION REPORT Health Protection JELR-BE5UKF

PREMISES NAME Cosmos Greek Restaurant		Tel: (604) 531-3511 Fax: (604) 531-3936
PREMISES ADDRESS 14871 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE July 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Demetre Theodosakis		NEXT INSPECTION DATE July 17, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Main line prep cooler (3 doors/drawer cooler) air and food temperature is at about 6.5 C. Some inserts are full so that food is above 4 C (eg feta cheese insert is overflowing). Corrective Action(s): Fill inserts so that food is used within 2 -4 hours (corrected during inspection). *** Immediately, adjust or service the line cooler so that all potentially hazardous foods (meat, chicken, cooked foods, seafood, dairy, etc.) are kept at 4 C /40 F or colder. If the temperature of the main line prep cooler does not come down in temperature within 1 hour, move all potentially hazardous foods to the walk in cooler and keep cooler empty until it can be fixed. Verify temperatures with an accurate thermometer. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There is no liquid soap at the kitchen designated hand sink. There is no liquid soap in the staff washroom at handsink. Both dispensers are empty. Corrective Action(s): Liquid soap was provided in the kitchen and staff washroom hand sinks during inspection. Check frequently and replace hand soap when empty. Violation Score: 15

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

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

Comments

Walk-in, bar, and dessert coolers are at 4 C or colder. See above regarding the line cooler. Upper inserts - no raw meat, poultry or seafood is kept in upper inserts. Hand washing (kitchen and staff washroom) - see above. Bar area hand sink has liquid soap and paper towels. Liquid soap and paper towels are at double sink by dishwasher but this sink is not accessible for use for hand washing - use designated, accessible hand sink. Food handlers have designated duties (one for salad only and one on cook side) - good. Use utensils as much as possible. Hot holding - steam table water is pre-heated and food in hot holding unit is above 60 C - good. Food items are hot before going into the steam table - good. Raw meat, raw poultry, and seafood are stored separately from cooked /ready-to-eat foods (eg on bottom 2 left side shelves in walk in and separate in drawer cooler) - good. Wiping cloths are being stored in sanitizing solution (200ppm chlorine). Wash, rinse, sanitize, and air dry cutting boards and surfaces every 4 hours. Dishwasher has a final 50+ppm chlorine sanitizing rinse. *** Keep doors closed so flies don't get in.*** Follow your written cleaning schedule.