Greek House Restaurant
3159 Woodsdale Rd Lake Country BC V4V 1X8 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips expired. Corrective Action: Obtain appropriate test strips for all sanitizers available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Using hydrogen-peroxide labelled as "disinfectant" on Ecolab dispenser for food surfaces. Multi-QUAT available. Corrective Action: Use Multi-QUAT solution for food preparation surfaces. Test or change solution in bottles daily and in sanitizer buckets for cloth storage every 2 hours. Depending on concentration of hydrogen-peroxide calibrated at, this may not be appropriate for food preparation surfaces. Disinfectant may require a water rinse after applying. Recommend using this for bathrooms, dining tables, chairs, handles, and other high touch surfaces. Obtain appropriate test strips for all sanitizers to ensure concentration is appropriate for food preparation surfaces.
- 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): Wiping cloth storage. Corrective Action: Fill buckets with surface sanitizer. Submerge surface wiping cloths in sanitizer for at least 30 seconds between tasks. Test or change sanitizer every 2 hours, when visibly dirty or as directed by manufacturer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Interior of ice machine was found to have accumulation of mildew.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Cups were being used as scoops for dried ingredients. The use of cups can put food at risk of contamination by hand contact. 2.) Open food items were being stored nearby the mop bucket and the chemical dispenser. Corrected during inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1.) Tin foil and paperboards were being used as liners and floor mats in the kitchen and dry storage area. 2.) Some light covers were missing in the kitchen and dry storage area.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan was available for review at time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was available for review at time of inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 1.1 - Does the operator have a valid operating permit?
- Observation(s): Operator has applied for new food permit and payment has been received.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Both handwash basins were missing supplies but was corrected during inspection.
- The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 1.1 - Does the operator have a valid operating permit?
- Monitoring
0 infractions