INSPECTION REPORT Health Protection RWOG-B5DTXS

PREMISES NAME Papa Greek		Tel: (778) 451-4060 Fax:
PREMISES ADDRESS 110 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE October 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bashir Rahmaty		NEXT INSPECTION DATE October 11, 2018
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: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher measured 0ppm chlorine at the final rinse cycle. Sanitizer container chlorine is active (bleached out test strip); there appears to be a leak in the line between the sanitizer container and the dishwasher. Corrective Action(s): Staff have called for repairs at the time of inspection. Until it has been repaired, you must manually sanitize your equipment: 1) Wash your equipment in the dishwasher. 2) Fill a sink with a 100ppm chlorine solution. Check concentration with test strips. 3) Submerge your equipment in the 100ppm chlorine solution for a minimum of two minutes. 4) Air dry. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Foods uncovered in the walk-in cooler Corrective Action(s): Cover all foods in storage Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemicals still have not been labelled properly. Corrective Action(s): Label chemicals to avoid cross-contamination of food. This is a repeat violation. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers not available in premises. Corrective Action(s): Purchase thermometers for each cooling unit, and extra probe thermometers for hot foods. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - test strips available for chlorine - bleach sanitizer measured 100ppm chlorine in the spray bottle - no signs of pest activity at the time of inspection - vent hood above oven is sanitary Temperatures: - pop cooler: 4C - prep cooler: 4C* - walk-in cooler: 3C - two door freezer: -16C - hot held foods: 70C * Cooler is slow to come down in temperature. Adjustment knob may have accidentally been turned during cleaning. Staff adjusted it at the time of inspection. Cover all containers during slow times to help keep temperature at 4C or lower. Note: Foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less to prevent foodborne illnesses. Use shallow pans to facilitate cooling.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RWOG-B5DTXS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment