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Alfa Greco-Roman Cuisine

1097 56th St, Delta · Restaurant

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dough machine - mixing bowl is not clean.
      • Corrective Action(s): Clean and sanitize dough machine bowl before next use and keep in a clean condition.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Sink in prep room does not have liquid soap or paper towels as it has been newly renovated with washable walls.
      • Corrective Action(s): Provide liquid soap and paper towels at hand sink in prep room. Counter top or wall-mounted both acceptable. In meantime staff are using sink with liquid soap and paper towels near main kitchen area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back prep room has been renovated with new walls etc. - good. Other food storage areas and under sinks etc. require cleaning.
      • Corrective Action(s): Clean floor in dishwashing room, food storage areas near walk in freezer, server room etc. Clean to prevent attraction of pests and to help with monitoring for pests.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout kitchen, with a heavy amount of droppings beneath pizza oven
      • Corrective Action(s): Please hire professional pest control services to assist with pest management. Licensed pest control should be able to help identify entry points, recommend repairs/structural corrections, as well as setting and checking traps.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease is present beneath pizza oven (which is likely what is attracting rodents)
      • Corrective Action(s): Please ensure that food debris gets cleaned nightly to reduce attractants for rodents.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of rodent activity observed
      • Corrective Action(s): Please continue with your licensed pest control company, and continue self monitoring the kitchen for any activity. Clean up droppings right away to help with monitoring
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More deep cleaning required in hard to reach areas (i.e. beneath equipment, shelving etc)
      • Corrective Action(s): Please implement a deep cleaning schedule for hard to reach areas
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial dishwasher has no chlorine or hot water sanitizing rinse. 0ppm chlorine detected after several runs of machine. The meat slicer has some grease and food at the back of the blade.
      • Corrective Action(s): Meat slicer cleaned and sanitized during inspection (200ppm chlorine sanitizer). Use the dishwasher to wash and rinse the dishes and utensils. Then sanitize by hand in sink using 100-200ppm chlorine. Dishwasher can be used to sanitize dishes only when it can provide a 50ppm chlorine sanitizing final rinse after washing and rinse cycle. Test strip provided during inspection.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels in prep kitchen and staff washroom replaced during inspection. Keep paper towels stocked.
      • Corrective Action(s):
      • Violation Score:
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler temperature is above 4C (7.8 C/ 46F measured). Food temperatures vary (above 4C) but some food is from the 2 door cooler that was emptied due to high temperature this morning as per operator and staff. Temperature of some food (moussaka) is at 60F and this food was made yesterday.
      • Corrective Action(s): Immediately follow your food safety plan and discard all potentially hazardous foods (cooked food, dairy, meat, poultry,etc.) that has been in either the walk in cooler or 2 door cooler where the food temperatures have been above 4C /40F for more that 2 hours. Limit your menu as you now have limited cold storage space. Correct immediately. PHFs above 4C were being discarded during inspection.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door cooler is empty and air temperature >>4C. Walk in cooler - air and food temperature is >4C /40F.
      • Corrective Action(s): Service, adjust, repair or replace coolers that are too warm so they can keep all potentially hazardous foods at the required 4C/40F or colder. Correct as soon as possible.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler door is opened frequently and door was open during inspection (late afternoon). Air and food temperature still above 4C/40 F (about 44-46F). Operator advises that temperature of the walk in was at 4C this morning.
      • Corrective Action(s): Move all potentially hazardous foods to alternate cooler to be stored at 4C/40F. Walk in cooler must be able to keep food at 4C/40F or colder throughout the day. Ok to store uncooked produce and defrosting meats (on bottom shelf) of this cooler but don't store other PHFs in this cooler until it can keep foods at 4C or colder. If temperature of cooler does not come down, discard PHFs in this cooler for >2 hours. Correct immediately.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler air and food temperature at about 42-44F.
      • Corrective Action(s): All potentially hazardous foods are to be stored at 40F/4C or colder. Re-check walk in cooler temperature and adjust if needed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There are no paper towels at the server area hand sink.
      • Corrective Action(s): Paper towels provided during inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Tomato meat sauce is being reheated in hot holding unit that is set at about 150F (65C).
      • Corrective Action(s): Reheat food to 165F (74C) within 2 hours and then hot hold above 140F. Verify that your procedures meet the required temperature (use thermometer) within the required 2 hour limit. Post procedures.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Operator has sealed holes, increased monitoring, and has licenced pest control contract. There is still evidence of pests (in monitoring trap).
      • Corrective Action(s): Increase cleaning, continue to keep food in pest proof containers, and follow advice of licenced pest control. Keep back door closed.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris/dirt noted on floor along wall and under equipment.
      • Corrective Action(s): Follow a written, routine cleaning schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher wash water temperature was measured at 105F. Dishes are pre-washed in sink with hot water and dishsoap (hot water from tap measured at about 135F which is sufficient to wash dishes).
      • Corrective Action(s): Provide a wash water temperature for the dishwasher of at least 120F (as shown on the water temperature gauge ) as per machine specifications.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some evidence that mice are still getting into kitchen (see monitoring trap by back door).
      • Corrective Action(s): Continue to follow your pest management procedures (keeping food protected, cleaning daily, monitoring, following recommendations of your licenced pest control expert).
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: There is still evidence of pests (mouse droppings on floor; pest monitoring trap).
      • Corrective Action(s): Pest management plan to be followed. Increase cleaning and follow advice from licenced pest control expert. Continue to find areas where pests may enter premises and seal gaps and holes. See order on file.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings noted on floor in food storage and food prep areas.
      • Corrective Action(s): Improve cleaning to prevent attraction of pests and to help with monitoring for pests. Follow a written routine cleaning schedule.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Hot food in prep cooler (by dough mixer) is at 130F (54 C) has not been cooled prior to storage in this cooler (as per operator) and may be affecting cooler temperature (air temperature at 42F).
      • Corrective Action(s): Post food safety plan procedures for staff. Keep temperature records for all coolers. Quickly cool hot food (60-20C in 2 hours or less and 20 - 4C in 4 hours or less). The prep cooler is to keep foods at 4 C (40F) or colder.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Monitoring traps are showing evidence of mouse activity. Droppings noted on floor.
      • Corrective Action(s): Operator is to provide and follow a pest management plan to prevent the entry of pests and eliminate food/water sources that will attract pests. Operator has a contract with a licenced pest control expert. Copy of last report provided during inspection. 1.Clean and sanitize all bin lids.
      • 2.Continue to store food in pest proof bins and santize surfaces at start of shift.
      • 3. Follow advice of licenced pest control expert to reduce activity.
      • 4. Seal all holes where pests may enter.
      • 5. Daily deep cleaning (counters, under equipment etc.) is required.
      • 6. Continue with monitoring and check daily.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dropping noted. Floor and counters (behind meat slicer) and bin covers require cleaning.
      • Corrective Action(s): Improve deep cleaning of food storage areas daily.
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sign not posted and brush not provided for meat slicer cleaning. Equipment surfaces behind blade (not touching blade) are covered in grease and dried meat. Meat slicer is in process of being cleaned by staff during inspection (staff advised was used today).
      • Corrective Action(s): Post instructions and train staff on safe and proper cleaning and sanitizing of the meat slicer. Recommend you provide a brush for getting at the back of the blade. This can be part of your sanitation plan.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The meat slicer and dough machine are not in use during inspection but are not clean. Meat noted behind the meat slicer blade.
      • Corrective Action(s): Properly wash, rinse, sanitize, and air dry this equipment prior to next use and after each use. Operator advises this equipment will be cleaned and sanitized right away. Cover once clean to protect from contamination or sanitize prior to use each morning. Recommend providing a brush to clean behind the blade of the meat slicer. Post instructions for staff.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest activity noted in the food prep room and in the back dishwashing /food storage areas. Droppings noted on the floor, under equipment and in hard to reach areas. Reviewed area of activity with operator. Licenced pest report for last visit (Oct) available. Monitoring traps empty today.
      • Corrective Action(s): Improve your pest management program. Premises is to be free of pests. Improve cleaning and seal all holes where mice may have entered premises. Keep all food protected from contamination (onions to be in pest proof bins). Continue to use sanitizer on all counters and surfaces every morning.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning in kitchen is ok. Some food/grease noted on floor in kitchen. Mouse droppings noted on kitchen floor in hard to reach areas.
      • Corrective Action(s): Improve cleaning. Clean on a routine basis that is to include the floor in all areas (under equipment, staff washroom, dishwashing area, and back food prep room). This is part of your pest control program to eliminate food sources and to help with monitoring for pests.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wall beside the dough mixer is unfinished drywall that is absorbent and cannot be cleaned.
      • Corrective Action(s): Wall in food prep room is to be finished so it is impervious to moisture and easy to clean.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in the pizza prep cooler (back corner of food prep room) appears to be broken.
      • Corrective Action(s): Provide an accurate indicating thermometer for this cooler.
      • Violation Score: 1
  15. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Provide written food safety plan for caesar salad dressing.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Improvements to pest control noted. Premises has been deep cleaned. Back door is closed. Some evidence of rodent pests observed in one monitoring trap.
      • Corrective Action(s): Continue to follow your pest management plan (clean up spills, food in pest proof bins, monitor for pests, seal all holes, contract with pest control expert). Premises to be free of pests.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Door closed. Some holes have been sealed.
      • Corrective Action(s): Continue to monitor for pests and seal any holes to where pests may enter.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler is mainly used to store uncooked produce and some other items. Air temperature is at 48-50 F (9-10 C) and food temperature is at 46-48 F.
      • Corrective Action(s): Cooked rice made yesterday is at 48F and was discarded during inspection. Potentially hazardous foods kept at >4C for more than 2 hours to be discarded. Do not store PHFs in walk in cooler until it can keep them at 4 C /40 F or colder. Walk in cooler is being defrosted now to remove ice.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in left side hot holding unit (meat sauce and lamb meat) are being stored below 60C. Food temperature was at 54C. Chef advised that food was heated in oven/stove and then placed in hot holding unit about 1 hour before inspection.
      • Corrective Action(s): Immediately reheat food quickly to 74C / 165 F on stove or in oven and then place in pre-heated hot holding unit. Keep hot held food at 60C/140F or hotter. Ensure staff are trained on standard procedures. If food is <60C for more than 2 hours, it is to be discarded. Keep daily temperature records.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff washroom hand sink has hot/cold water, liquid soap, but no paper towels.
      • Corrective Action(s): Provide paper towels in staff washroom. Keep washroom door closed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Small bag of dry pasta or rice was on storage shelf in bag with evidence of pest contamination. Bags of food are on the floor.
      • Corrective Action(s): Contaminated food in bag was discarded during inspection. ALL food must be in pest proof bins, including food in paper packaging. Discard any food that has evidence of contamination. Keep all food at least 6 inches up off of the floor. Sanitize all food containers prior to opening.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plans do not include temperature monitoring. Reviewed procedures for caesar salad dressing.
      • Corrective Action(s): Update your food safety plan and include food safety plan for caesar salad dressing. Submit to Fraser Health. Keep copies on site.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Monitoring traps have signs of mouse activity. Numerous droppings on the floor and on top of blue bin in dry storage room.
      • Corrective Action(s): Premises must be free of pests. Immediately, clean entire premises, seal all holes where rodents may enter, continue to monitor for pests but increase frequency of monitoring traps, and increase frequency/consult with your licenced pest control expert. The pest control reports are currently monthly.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Evidence of rodent activity in traps. Some gaps were sealed since last inspection.
      • Corrective Action(s): Follow guidance of pest company expert and seal holes where pests may enter.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings noted on floor, in corners, etc.
      • Corrective Action(s): Deep clean entire kitchen, bar, dishwashing room, and food storage areas. Remove unneeded items. Keep items at least 6 inches up off of the floor. Follow a written routine cleaning schedule. This is part of your sanitation plan.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle containing chlorine sanitizer is not labelled.
      • Corrective Action(s): Label all bottles to show contents.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Cleaning schedule and sanitation plan are to be updated.
      • Corrective Action(s): Include cleaning of ice machine and provide a copy to Fraser Health and keep copy on site.
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth is stored in water rather than a sanitizing solution. There is a small amount of food at the back of the blade of meat slicer which is currently not in use.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry the meat slicer after each use. Use a designated brush to get the back of the blade. Store wiping cloth in a fresh sanitizing solution (such as 1 tsp of domestic bleach in 1 liter of water). Post instructions at meat slicer.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two mouse droppings noted in the back food storage room on floor. Food is in pest proof bins. Monitoring traps were empty - good. A pest control contract is in place. Back door is closed.
      • Corrective Action(s): Clean on a daily basis. Continue with your licenced pest control and monitoring. Store food in pest proof bins. Seal any holes where pests may enter. Provide Fraser Health with a copy of your latest pest control report by next Nov 29, 2021 (monday). Premises must be free of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Counters are cleaned and sanitized before use. Floor in back food storage area is new and coolers can be moved for cleaning. Walls have been re-surfaced but have not been sealed. See above regarding pest control.
      • Corrective Action(s): Follow a routine written cleaning schedule that includes cleaning floor daily in hard to reach areas. Seal walls in back storage/prep room so that they are washable.
      • Violation Score: 3