INSPECTION REPORT Health Protection DSEA-BRZUNF

PREMISES NAME Yianni's Greek Taverna		Tel: (604) 523-0670 Fax: (604) 523-0650
PREMISES ADDRESS 543 6th St New Westminster, BC V3L 3B9		INSPECTION DATE July 30, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Narinder & Kim Thandi		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 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): 4 large containers of rice measured 11C internal. operator had been cooling it since noon. Corrective Action(s): split large containers of rice in half to allow for faster cooling. Ensure that the rice is combined ONLY AFTER it has cooled to 4C Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): meat sauce for lasagna left out at room temperature from lunch rush. measured 16C internal Corrective Action(s): discarded. ensure that all cold potentially hazardous foods are <4C at all times. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): surface sanitizer solution not available at the time of inspection. staff were preparing raw chicken at this time Corrective Action(s): re-made. surface sanitizer solution must always be available during inspections at 100 ppm chlorine with wiping cloths stored inside. 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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (4C), and bar cooler (3C) measured < 4 degrees C =Upright freezer (-20C) and chest freezer (-20C) =Roasted lamb hot holding (71C), roasted potato hot holding (73C), and rice hot holding (75C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner, however some cleaning required underneath the prep cooler. conduct a deep clean of the area =Staff hygiene satisfactory at the time of inspection, FOODSAFE certified staff on site, level 1 verified for AKD until 2021. =Permit posted in a conspicuous location amendment: violation 303 corrected