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Greek House Restaurant

2-1945 Pier Mac Way Kelowna BC V1V 3E7 · Food Manufacturing - Food Processing

3 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Based on temperature measurements for rice showing 4.6deg.C and and adjacent container of lemon potatoes at 3.5deg.C, both prepared the day prior, it is unclear whether current cooling practices are cooling advance prepared food to within the national cooling standard. As discussed, please conduct a thorough cooling assessment for both rice and potatoes and take corrective actions where the cooling standard is not being met. These may including additional cooling racks as discussed, increased space between 4" pans during cooling, less mounding of rice within pans, etc. Also as discussed, the addition of rice to the product line at the Greek House manufacturing facility is also causing more crowding within the production area and the ongoing assessment of the upstairs mezzanine for separating out the tzatziki production line should undergo serious consideration. Please follow-up on the cooling re-assessment for rice and potatoes, including corrective actions like revisions to cooling processes and additional cooling racks by July 25, 2025. Please also follow-up on your plans for possible expansion into the upstairs mezzanine area, including the submission of floor plans for any newly proposed space prior to completing any renovations.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide additional thermometers (NSF) for verifying refrigeration unit temperatures and test strips and for verifying the concentration of quaternary ammonia sanitizer solutions.
  2. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Current process for cooling advance prepared lemon potatoes is not meeting the National cooling standard. Direct temperature measurements, as well as cooling logs observed onsite, indicated that the time required to cool lemon potatoes from 60deg.C to 20deg.C is taking longer than 2hours. Also as discussed onsite, because tracking of cooling from 20deg.C to ≤4deg.C is/has not been verified, it is unclear whether this second defined cooling period is occurring within 4hours or less. As discussed, please revise cooling practices for advance prepared lemon potatoes and confirm (using a probe thermometer and cooling log to verify) that the National cooling standard is being met. Also note that in your proposal to add advance prepared Greek rice to your product line, please also confirm cooling practices to ensure compliance with the cooling standards for this new product.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed metal wire scouring pads in poor condition for use in cleaning food processing equipment. Please discontinue use of metal wire scouring pads that may result in unintended pieces of metal wire within food processed and prepared at your facility; locate an acceptable alternative(s) and ensure that cleaning implements are inspected and replace when condition issues are noted. Observed an unlabelled/uncovered container full of food preservative powder on the counter top in the kitchen area. Please ensure that food additives like preservatives are properly labelled, covered when not in use and provided with clear mixing instruction within recipe's/food safety plans.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed unlabelled & improperly mixed/highly concentrated quaternary ammonia sanitizer solutions in spray bottles in the main processing room and an empty sanitizer concentrate bottle underneath the 3-compartment sink supplying the wall mounted sanitizer dispenser. Please retrain staff on filling and testing of sanitizer solutions, including the use of test strips to confirm sanitizer levels dispensed from the pre-mix sanitizer dispenser at the 3-compartment sink and, hose end sanitizer sprayers for "clean in place" equipment.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispensers were observed empty at three facility hand washing sinks at the time of site visit. Please ensure that facility hand washing sinks are stocked with liquid soap and paper towel at all times during operation and that proper hand washing practices are reinforced with staff.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Although a sanitation plan is in place at the Greek House Restaurant food manufacturing facility, new equipment has been installed and an update to equipment specific cleaning procedures are required. Please confirm that cleaning implements suitable for specific equipment are available/in use for equipment sanitation. Please also discontinue use of old cardboard boxes on the processing room floor used to soak up grease. Instead, please clean/degrease floors as required to reduce the build-up of grease and to maintain slip resistance of floor surfaces.
  3. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?