INSPECTION REPORT Health Protection MLUU-CL9UCY

PREMISES NAME O'Love Greek Kitchen		Tel: (604) 620-3414 Fax:
PREMISES ADDRESS 5931 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE November 17, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Irene Marghelis		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Slicer found in kitchen accumulation of debris around blade and back of machine. Corrective Action(s): Operator explained it is only used for vegetables. Clean and sanitize slicer before use. Correction: end of the day Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat stored beside ready to eat foods in cooler. 2. Open sugar container, found uncovered and not in use on counter. 3. Open flour container, found uncovered on counter. Corrective Action(s): 1. Raw meat was moved to new cooler, placed on bottom shelf. 2 and 3. When food is not being used, make sure that food is properly covered. Violation Score: 3

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

Comments

Permit posted in a visible location. Handwash station (x3) hot/cold water, soap and paper towel. Bar area: Bar cooler at 3C Ice machine - sanitary , ice scoop kept outside in separate container Prep Kitchen: Cooler 3 doors at 4C Freezer with 4 doors at -18C Cooler sliding door at 4C Dishwasher, high temperature at 71C at the plate Cooler at the end of the hallway at 4C *see violation about meat storage beside vegetables Dry storage unit at the back and along the right wall, good storage practices, food kept of the floor Bleach and water sanitizer (from bucket) around 100ppm - cloth stored inside solution Bleach and water sanitizer (spray bottle) around 100ppm - bottle labeled Staff washroom - hot/cold water, paper towel and soap Cooking area: Cooler at 4C Cooler with inserts, bottom at 4C, top at 4C Vent hoods, sanitation satisfactory, no visible build up of grease General: Overall sanitation, satisfactory No signs of pests during time of inspection Note: Operator to send picture of FOODSAFE Level 1 certificate or equivalent to Environmental Health Inspector.