INSPECTION REPORT Health Protection ZDER-AQ9VTB

PREMISES NAME Papa Greek		Tel: (778) 451-4060 Fax:
PREMISES ADDRESS 110 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE August 15, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bashir Rahmaty		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] No No Sanitation Plan [s. 24] No Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep inserts with sliced cooked potatoes are pulled out of oven and go directly into the walk in cooler for cooling. Corrective Action(s): Ensure all hot or cooked foods are rapidly cooled before being put into the cooler <4 C. Ideal practices include: 1. Ice baths 2. Ice wands 3. Small, shallow pans. -No ice is available and sink space is limited therefore transferring hot foods to shallow pans will assist with rapid cooling before placement in the walk in cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fresh garlic slices in oil stored at room temp: 25 C all day Corrective Action(s): Ensure all PHF (garlic in oil) is maintained at or above 60 C or at or below 4 C to prevent possible pathogen growth. The pathogen of concern is C.botulinum which grows well in an anaerobic environment like oil. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink next to 3 comp sink is covered in dishes and filled with sink plugs. Corrective Action(s): Ensure all handsinks are free of obstructions and hot & cold water, liquid soap and paper towel is provided. Front handsink is the primary handsink as it is in view of the public. As the back handsink is the designated handsink for the back processing area it must be available at all times to food handlers. Violation Score: 5

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 cooler noted: 4 C -2 door freezer: -15 C -Prep table cooler: 3 C -Steam bath: 62 - 69 C -No signs of pest activity noted. -Sanitizer bucket and spray bottle noted 200 ppm chlorine with wiping cloths in kitchen -Dishwasher noted 50 ppm chlorine at the plate -All handsinks fully supplied with hot & cold water, liquid soap, and paper towel (violation noted above) -General sanitation satisfactory *Hood fan is slightly greasy and will be cleaned when main operator returns to work - a staff member on duty is FOODSAFE certified Note: 1.Flooring under oven appears to have spills. Operator says some spilling occurs during the self cleaning cycle at the air gap causing the staining on the floor. Monitor condition of floor, if flooring becomes damaged it may require replacement in the future. 2.Hole in back wall behind stove where plumbing pipes are visible must be closed to prevent possible pest entry point. Seal wall.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AQ9VTB
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