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Ray's Greek Trailer

260 Fairview Dr Castlegar BC V1N 3S8 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Ray's Greek Trailer has been inspected 8 times by Interior Health Authority since October 28, 2015. The most recent inspection, on June 26, 2024, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on June 19, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on August 9, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 19, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on June 26, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 19, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is in process of renewing foodsafe certificate.
  2. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water tank was available at the time of inspection, however, hot water was not available, power to the mobile was going on and off due to breaker issues. When running hot water is not available, the operator is using a kettle for hot water.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not available. The operator corrected this at the time of inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station did not have soap and paper towel available.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operators FoodSafe Level 1 certificate is expired as of May 1, 2023.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The hot water tank was not working at the time of inspection. This infraction was corrected during the inspection. The operator re-ignited the hot water tank. Hot water was confirmed to be running by the EHO. The operator must ensure that hot running water is available at all time while operating.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The bleach sanitizer was empty at the time of inspection. The operator must ensure that a sanitizer solution is available and filled when necessary. This infraction was corrected during the inspection. Please ensure that the bleach sanitizer solution is maintained at a minimum concentration of 100ppm to achieve adequate sanitizing action.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a container of feta cheese left on the counter. Feta cheese is a potentially hazardous food that must be kept out of the danger zone to minimize bacterial growth.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Found a dish of cooked chicken sitting on the counter. Internal temperature of chicken was at 55°C. Operator indicated that the chicken has been off the grill for about 10 minutes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer available on site.
  6. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer detected in food contact surface sanitizer spray bottle. Food contact surfaces must be sanitized with a minimum of 100ppm bleach (1/2 tsp per 1L water) to achieve bacterial removal. Corrected during inspection.
  7. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Advised operator not to hold meat in plastic bucket. Operator stated that the small amount would be served immediately or discarded within 2 hours. Advised operator that this is not acceptable practice and equipment to support appropriate hot holding practice is required for next scheduled event. There was no thermometer on site to measure temperature. I measured it to be 28-30 degrees Celcius on the surface, which is a violation of the regulatory requirement.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Diced tomato, shredded lettuce and sliced onions were held at room temperature in plastic containers. While these may be believed to be low risk items, food laboratory tests have demonstrated that acidity and other factors may not protect these foods from becoming higher risk of bacterial growth. It is also not best practice and the habit may create a hazard if higher risk foods are assumed to be stored in similar fashion. A thermometer to check food temperature is also required.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  8. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Template plan provided.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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