INSPECTION REPORT Health Protection ADIG-CXNU5D

PREMISES NAME Ellas Grill		Tel: (604) 381-1004 Fax:
PREMISES ADDRESS 1 - 2948 272nd St Aldergrove, BC V4W 3R4		INSPECTION DATE November 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mandeep Singh		NEXT INSPECTION DATE November 20, 2023
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: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Raw meat on rotating spit is not being cooked with second grill step. Operator observes whether this appears cooked or raw and then makes the decision to do secondary cook step Corrective Action(s): All meats cut from this spit must be processed with a seconary cook step e.g. on grill/pan/microwave to ensure meat is thoroughly cooked. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No bleach was made during the inspection. Active food prep and raw food prep. Raw meats are stored in the second storage compartment of the line cooler. Fresh salad and ready to eat items are stored in the first compartment. These two are both open and items are assembled on the line cooler counter in front. No sanitizer, food residue on the counter. Corrective Action(s): Sanitizer 100-200ppm Chlorine made during the inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher is not pulling up sanitizer. Tube is dry or has large air bubble. Sanitizer is in supply. Corrective Action(s): Fix dishwasher to ensure it pulls up sanitizer (Quats must be 200ppm; chlorine must be 50-100ppm) Discussed alternative method of sanitizing dishes. Operator to wash dishes in the dishwasher and then soak in bleach solution in the 2 compartment sinks. Tested to be 100ppm chlorine. Date to be corrected by: Immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Operator was skewering raw meats on a prep counter. Cooked potatoes and rice were sitting under the open counter, uncovered, cooling. 2. Pasta, cooling, sitting in large bins, uncovered. 3. Fresh squid in water in a pail in the dish pit while staff is washing dirty dishes. Dirty dishes are piled on counter just above. 4. Outdoor storage of frozen seafood and meats and prepared mossaka. Chest freezer lid is rusting. No locks on this freezer. It is covered by a tarp or sagging wood frame; other chest freezer is uncovered. Corrective Action(s): Cover all food items to protect from contamination. (Corrected during Inspection) Ensure that food that is being prepared or soaking/defrosting is stored in a hygenic manner, protected from contamination and away from dirty dishes. (Corrected) Operator pulled squid away from dirty dishes and other food items were covered during the inspection, thank you. (Corrected) Freezer needs to be stored in a protected manner, either in a shelter, indoors or other location that is covered. Date to be completed by: 1 month. Violation Score: 9

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washrooms appear clean and are fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C Food Processing and Food Protection o Cooling - Temperatures are being monitored; cooling is done in small batches o Approved Food Source - Operator keeps receipts of food ingredients from an approved source -Please provide receipts for seafood -Receipts for meat, dairy and other items have been reviewed and are from an approved source. o Food Storage - Food is stored in covered containers in walk in cooler. -Raw meats are stored on a separate shelf and coolers are organized to prevent cross contamination Maintenance and Sanitation o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Owner is certified in food safety - note that when owner is away, one person minimum must be certified in safe food handling. Please ensure this is completed within this month.