Dorian Greek House

430 Victoria St Kamloops BC V2C 2A7 · Restaurant - Food Service

6 inspections

1. MonitoringNov 24, 2025

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher sanitizing cycle not working correctly. If not corrected by time of opening, staff are to be instructed to do a final rinse in pot sink at 100 ppm chlorine for 2 minutes then air dry Dishwasher leaking from various locations
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Remove wood shelving from bar cooler as it is not an approved surface. Starting to show signs of mildew. Surfaces to be smooth, tight, non absorbent and easily cleanable 2. Public washrooms -cover raw wood exposed by missing laminate surfaces
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): 1. Bar hand wash station missing soap and paper towels. Have your linen company INSTALL soap dispensers and paper towel dispenser 2. Staff bathroom lacked paper towels 3. Staff bathroom-pressure on cold water tap needs adjusting 4. Staff bathroom floors-need refinishing . Was this completed since last inspection?
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
2. MonitoringMar 11, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Two door older model reach in cooler (south end of kitchen) temp of food >4c. Appears some icing in the cooler and needs to be serviced.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Glass washer was 0 ppm sanitizer at start of inspection. Seemed to be an issue with the tube into sanitizer bottle. After working with machine reading was 25 ppm. Consult your service company to increase to 50 ppm. Have them show you how to prime the pump on the machine. Main dishwasher reaching minimum acceptable. When your service person comes have them check this machine as well.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Jun 27/24 reported infractions: 1. Improve sanitation in hard to reach areas as discussed. Grease accumulation noted. March 11/25-ACCEPTABLE 2. Clean filters above cooking equipment. March 11/25-acceptable but duct work/vents have dust accumulations 3. Provide toilet paper and hand towels for staff room washroom. COMPLETED. Post hand wash sign. March 11/25 please confirm signage. Soap and towels in place. 4. Label all sanitizer bottles with appropriate content etc March 11/25-UNRESOLVED 5. Clean staff bathroom and re finish floors so they can be cleaned and sanitized- DID NOT APPEAR TO BE DONE? 6. Provide light covers in dry storage/ice machine room
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature records incomplete since last summer
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation records incomplete since last summer (July)
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
3. MonitoringJun 27, 2024

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Still outstanding: Front 2 door cooler not maintaining food at 4c or less.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Operator has no established method of cooling or monitoring cooling of foods prepared in advance. Products such as sauces made prior to use and cooled must have an established method of cooling that is shown to meet the National food code standards
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): 1. Sanitizer bottles had 0 ppm sanitizer. Staff had connected hand sanitizer container to sanitizer dispensing unit. 2. Chemical bottles being stored next to food containers under sinks. These are to be separated
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Glass washer lacked sanitizer in rinse Bottles of sanitizer contained 0 ppm Quat
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Improve sanitation in hard to reach areas as discussed. Grease accumulation noted. 2. Clean filters above cooking equipment 3. Provide toilet paper and hand towels for staff room washroom. Post hand wash sign 4. Label all sanitizer bottles with appropriate content etc 5. Clean staff bathroom and re finish floors so they can be cleaned and sanitized 6. Plan to re finish floors in walk in cooler and near food storage shelves
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): More cooler space in kitchen to be provided as current 2 door cooler is not able to keep temperature
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Staff bathroom lacks paper towel
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Keep up with temp logs Maintain cooling records
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitizer record sheet provided for bar glass washer. Nobody is checking to ensure proper levels of sanitizer
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
4. MonitoringOct 13, 2022

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Food in front prep cooler temp >4c. Rice 9c Sauces in line cooler above 4c.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Discussed cooling procedure related to greek rice. Temperatures should be monitored in the cooling process to ensure you are attaining required standards
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Do not store foods in tin cans in cooler Cover all foods while in storage
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Test strips required for all sanitizers including the sanitizer for glass washer (which was 0 ppm chlorine at start of inspection due to empty sanitizer bottle). All coolers require thermometers
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Bar glass washer was not achieving proper sanitizer concentration and sanitizer bottle was empty Staff not testing sanitizer levels daily
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Improve overall sanitation and organization especially downstairs and in walk in cooler (clean mildew, paint or make walls washable, shelving to be replaced or resurfaced as it is rusty and not easily cleanable.) Keep buckets off the floor in cooler and storage areas so floors can be washed and monitored for pests. Clean and sanitize staff washroom and post hand wash signs. Clean under dishwasher and cooking equipment
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Operator to be looking into adding more cooler capacity to kitchen area
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temp logs not being maintained
5. MonitoringMay 18, 2021

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Ranch sauces in top compartment of Prep cooler located closest to dishwasher measured at 9C using a probe thermometer. CORRECTIVE ACTION: Operator to only half fill the insets in prep cooler and keep door of prep cooler closed as much as possible to maintain less than 4C.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. Observed no probe thermometer to check internal food temperature. 1. CORRECTIVE ACTION: Make probe thermometers available on line for cooks to check internal temperature of foods before serving. 2. Observed no QUATS test strips to measure sanitizer concentration 2. CORRECTIVE ACTION: Make QUATS test strips available to verify QUATS solution is at least 200ppm.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Observed chlorine concentration in glass washer to be 25ppm CORRECTIVE ACTION: Use dishwasher in back to wash and sanitize glasses until glass washer in front of house is reading above 50ppm chlorine again.
6. MonitoringNov 20, 2019

   3 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): • Repeat item. Cooling curve log sheets provided to operator to evaluate cooling practices against the standard provided in F1.3A and F1.3B.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): • Dishwasher final sanitizing rinse not achieving 182°F on gauge or 160°C at dish surface after checking several loads. • Manual sanitizing soak of machine washed dishware implemented in adjacent sink. soak in 100 ppm chlorine solution for 2 minutes followed by air drying until machine is serviced.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): • See F1.7 regarding servicing of dishwasher.