INSPECTION REPORT
Health Protection
LKIM-AKFUB9

PREMISES NAME
OPA! of Greece
Tel: (604) 588-2235
Fax: (604) 588-6622
PREMISES ADDRESS
1404 - 10355 152nd St
Surrey, BC V3R 7C1
INSPECTION DATE
March 14, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Anshu Uppal
NEXT INSPECTION DATE
March 17, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked potatoes in oven at internal temperatures of 47-51 degrees Celsius - CORRECTED DURING INSPECTION. Items re-cooked to 72 degrees Celsius prior to storage in hot holding unit.
.
Corrective Action(s): Ensure oven door remains closed after cooking. Ensure all hot, potentially hazardous food items are COOKED (minimum 72 degrees Celsius) prior to placing into hot holding units and that food is at a MINIMUM of 60 degrees Celsius prior to storing in hot holding units.
.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer solution in front area at concentrations less than 200ppm QUAT - CORRECTED DURING INSPECTION - Sanitizer solution changed out during inspection and measured to be at 200ppm QUAT
.
Vegetable chopper and lemon slicer put away "clean" when food debris was on items - CORRECTED DURING INSPECTION - Equipment cleaned and sanitized during inspection.
.
Corrective Action(s): Ensure sanitizer buckets are changed every 1-2 hours
Ensure ALL equipment or dishes are put away CLEAN
.
Violation Score: 5


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: Raw shrimp stored above yogurt dip.
.
Corrective Action(s): Ensure raw meat/seafood are stored on bottom shelf of cooler unit.
.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in back storage area in back corner.
.
Fruit flies observed in area under rice cooker and oven as well as area surrounding mop sink..
.
Corrective Action(s): Clean and sanitize (using sanitizer or 200ppm Chlorine) affected floor area. Clean spilled rice in storage area. Move all items up off the floor to effectively clean area. Mall has rodent infestation. Facility must minimize risk of infestation to area by keeping area clean. This includes ensuring all items are stored up off floor for ease of cleaning.
.
Discuss issue with Pest Technician. Fruit Fly baiting stations are available. Have Technician install fruit fly traps in these areas. Empty out mop bucket each day and do not allow standing water to accumulate. Ensure accumulation of food debris is eliminated each day on floors in back corners.
.
.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Insufficient number of stainless steel bowls for facility. Only two large stainless steel bowls observed in cooler prep station (one for Greek salad and one for Caesar salad). Staff explained these items are cleaned every 2-3 hours. No stainless steel bowls exist to replace when bowls are being cleaned therefore this will reduce the amount of number of washings during the day as staff have to wait until no customers are present to wash bowls. Minimum TWO MINUTES to sanitize therefore staff would have to wash-rinse-sanitize while customers wait.
.
Corrective Action(s): Obtain two extra stainless steel bowls in which to replace bowls in prep area during required cleaning.
.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Handsink in back area does not have functional paper towel dispenser. Paper towels on counter.
.
Corrective Action(s): Obtain batteries for paper towel dispenser.

Violation Score: 3


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

Comments

COMMENTS
- Pest control program in place
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT
- Three sink plugs available for use
- Ice machine and scoop in good sanitary condition

NOTE: Staff observed to stack cooked rice (54 degrees Celsius) inside cooler unit. It was discussed with staff that hot food items should not be stacked as this retains the heat. Additionally, the lids should be opened slightly to allow for steam to escape. Discuss proper cooling methods with all staff.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LKIM-AKFUB9
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