INSPECTION REPORT Health Protection JELR-AYUS2R

PREMISES NAME Cosmos Greek Restaurant		Tel: (604) 531-3511 Fax: (604) 531-3936
PREMISES ADDRESS 14871 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE May 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Demetre Theodosakis		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are being sanitized with bleach at night. Corrective Action(s): Sanitize wiping cloths throughout the day and clean and sanitize work surfaces (cutting boards, counters) every 4 hours throughout the day. Use 1 tsp domestic bleach in 1 litre water to create a 100-200ppm fresh chlorine sanitizing solution. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Frozen calamari is being defrosted directly in the dishwashing sink. There are dirty dishes in this area and a grease-like substance on the sink. Bread is being stored uncovered near /below the hand washing sink so that it may become contaminated with dripping water. Onions are also being stored directly on the floor. Corrective Action(s): All food must be protected from contamination. Defrost calamari in a clean and sanitized sink or container using cold, running water or cold water that is changed every 30 minutes or defrost in the cooler. Food preparation must be done to protect food from contamination. Cover bread and protect from contamination. Keep onions at least 6 inches up off of the floor. Violation Score: 9 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Staff are not aware of food safety plans (quick cooling of hot foods). Corrective Action(s): Train all staff so that they will know procedures for quick cooling of hot foods (cool rapidly from 60 - 20C in 2 hours or less and 20 -4 C in 4 hours or less). Large volumes of food may require an ice bath or need to be portioned into smaller volumes to cool quickly. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wooden board on stove is absorbing grease and cannot be properly cleaned. Some areas of kitchen and bar require cleaning (black residue on wall behind dishwasher and dishwashing sinks, food debris on floor by walk in freezer, etc.). Corrective Action(s): Discard wooden board that cannot be cleaned. All surfaces to be impervious to moisture so that they can be cleaned. Follow a routine, written cleaning schedule. Violation Score: 3

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

Comments

Food Safe Training: Note that the owner/ operator must have a valid Food Safe (Basic Level 1) Certificate and at least one person per shift in kitchen must have if the owner/operator is absent. Food Safe certificates obtained before July 2013 will expire July 2018. An on-line refresher course must be taken to re-certify (go to www.foodsafe.ca for information and to take the refresher course). If you do not qualify for the refresher course, then you can take the regular course. Contact the undersigned for information if needed. Hand washing sink in main kitchen, server sink, and bar all have liquid soap and paper towels in dispensers. Walk-in, line, dessert, and bar coolers are at 4C or colder. Hot holding rice and items in steam table are >60C. Dishwasher has a chlorine sanitizing rinse of 50ppm.