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Gaia Greek Foods - Events

2217 West Bench Drive Penticton BC V2A 8Z6 · Food - Special Event

9 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bin of cooked chicken was left out at room temperature. Internal temperature measured at 13C
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer could be located for checking internal food temperatures (only an infra-red thermometer was on-site). Obtain a functional, accurate probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top portion of the hummus and feta was at 12-17C; the container they were in above the top of the freezer. Foods were transferred to a shallower container at time of inspection. Food also time- dated during inspection. Any not used up within 2 hours is to be discarded if does not cool down to 4C. The falafel was being hot-hold at 41-48C; top half of falafel was sticking out of container in hot-holding unit. Lid put on to get to 60C. Time-dated during inspection. Any not used up within 2 hours is to be discarded if product does not get up to 60C.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several of the lids being used for items in the hot-holding unit were cracked. Replace lids.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some cut tomatoes, etc. on front counter area that were not covered. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the falafel in the hot holding unit was only at 44C. Was sticking out on insert and there was no lid on it. Corrected during inspection. Put into insert so not sticking out and lid put over top.
  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured greated than 300 ppm.- Corrected during inspection
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions