Stratis Mediterranean Grill
20-1224 Trans-Canada Hwy Sorrento BC V0E 2W0 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - line prep cooler was at 12C in bottom cabinet, reduce to below 4C
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - kitchen floor still needs to be refinished - deep freezer lid still has exposed insulation (seal with plastic and tape or replace) - staff washroom still requires a hand sink
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The pizza prep and dry storage areas were refinished and clean, and office area's food storage was better organized - thank you! The outstanding maintenance includes: - kitchen floor still needs to be refinished - fire suppression is overdue for inspection as of November 2022 - small deep freezer lid still has exposed insulation - staff washroom still requires a hand sink - new prep table with bar sink needs to be plumbed in
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Kitchen floor is badly worn and needs replacement, please replace by Sept. 30, 2023. - Staff washroom has a toilet but no hand sink, and is being used for personal belongings and janitorial. Please either use this as a staff washroom and reinstall a hand sink, OR convert to a janitorial room and/or staff personal belonging storage area. For janitorial, remove toilet and install a janitorial basin and fixture. For staff personal belonging storage install coat hooks and shelves/cubicles. Please attend to by June 30, 2023. - cabinets and shelves near pizza oven need cleaning, please attend to within 30 days. - garbage bags used to cover pizza dough in pans, please only use food grade materials. - salt bin was unclean and worn, please replace - office area is multi-purpose and needs better cleaning
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. In-unit thermometers are not available in cold-holding units. Operator is using one probe thermometer to verify the temperature. It was discussed that accurate in-unit thermometers are to be used so that temperatures of cold-holding units can be monitored on a regular basis. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended. 2. Test strips are not available to verify the sanitizer concentration.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Wiping cloths in continuous use are not kept in a bucket of sanitizing solution. Unless they are single-use (i.e. use one time only and discard), the cloths must be kept in a sanitary manner (i.e. in a bucket of sanitizing solution at adequate concentration). 2. Observed open can (metal) of foods stored in cold-holding units. Operator was instructed to transfer items into food-grade containers. Chemical contamination can occur during storage when the metal from the can contacts high-acid food. Therefore once the can is opened, food must be transferred to a food-grade container. CDI - Corrected During Inspection. 3. A few items in the walk-in cooler do not have cover or lids to protect items from contamination. 4. Observed open bag of flour stored in storage room. All open bags of food must be stored in air-tight, pest-proof, food-grade containers. This is a repeated infraction. Please ensure any open items are kept in pest-proof, food-grade containers. 5. Bucket of ice at the server station stored under the alcohol shelf does not have a lid/cover to protect from contamination. Suggested covering the ice with a plastic wrap. This is a repeated infraction. Note: It was discussed that flour used for breading calamari should be changed on a regular basis and should not be kept in the danger zone for an extended period of time.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Completed food safety plan was not available on site. Only templates were available. The templates can be used as guidance but a completed plan must be developed that includes all potentially hazardous foods. Food safety plan must identify critical control points, critical limits, monitoring procedures and corrective actions.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): It was observed that the lasagne meat sauce was being reheated in the hot holding insert. Any potentially hazardous foods that have been cooked then cooled to 4°C (40°F) should, if intended for hot holding, be reheated to 74°C (165°F) or higher with the total time between 4°C and 74°C (40°F and 165°F) not to exceed 2 hours. Therefore, the sauce should be reheated on the stove first to at least 74C then held hot in the hot holding insert at 60C. This was reviewed with the operator. Also discussed that the sauce can be reheated in portions as per order. Further, reheating of potentially hazardous foods can only be done once. Leftover of reheated food must be discarded.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Walk-in cooler and stand-up cooler are missing thermometer. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended. 2. Observed cut up garnish stored at room temperature. Cut up garnish are considered potentially hazardous and should be stored at 4C or colder. Also open canned product such as asparagus with "keep refrigerate after opening" label should be kept at 4C or colder. CDI - Corrected During Inspection. Note: - Operator informs that he is still practicing the 2 hour rule for items stored in inserts. After 2 hours, items in inserts are discarded. According to operator, generally most items are used up within 2 hours. Temperature of foods in inserts were measured at ~6C. Please ensure this practice is written in the food safety plan.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Observed open bag of flour stored in storage room. All open bags of food must be stored in air-tight, pest-proof, food-grade containers. 2. Observed a bucket of ice stored under the alcohol shelving. The ice should be protected from contamination. Suggested covering the ice with a plastic wrap. 3. Observed flour for breading calamari stored at room temperature. Used flour is contaminated with juices from raw calamari, hence allowing pathogens growth in the danger zone (between 4C and 60C). Therefore new flour should be used to bread the calamari.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Flooring has not been replaced. 2. Observed a piece of bare wood panel on the wall beside the dough mixer. Any open/bare wood in the kitchen must be sealed/painted to allow for easy cleaning.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available upon request. Please submit an updated food safety plan for review.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available upon request. Please submit an updated sanitation plan for review.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
8 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding temperature of tomato meat sauce was measured at <60C at the time of inspection. All hot holding items must be maintained at 60C or above. Please be reminded that any hot holding items that have been stored at <60C for less than 2 hours must be reheated to 74C and held hold at 60C. Also reheating can only be done once.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperatures of pizza toppings stored in inserts were measured at >4C (~7C and 8C). Probe temperature was measured at ~6C. Operator informed that they are practicing the 2 hours rule and most items are used up well within the 2 hours. Any items stored over 2 hours are discarded and refilled with new ones. No foods are stored in the inserts overnight. Discussed with chef that the room temperature holding procedures must be included in the food safety plan. Please update the food safety plan to reflect this practice and submit a copy of the updated food safety plan for review. 2. Missing thermometers in coolers. Please ensure all coolers have accurate thermometers. NSF-certified thermometers are recommended. Note: Room temperature holding method should only be a temporary measure. The inserts section of the line cooler should be capable of maintaining at 4C or less at all times.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chef informed that the dishwasher was not draining properly. He has contacted the dishwasher company. Meanwhile directed to use manual dishwashing method i.e. 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with 100ppm of chlorine (100ppm of chlorine can be made by adding 2.5mL of household bleach to 1L of water) 4. air dry Please inform when dishwasher has been repaired.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 12 - Is the contact information the same?
- Observation(s): Chef informed that there is a change of ownership. Application provided to be completed.
- 12.1 - Updated contact information must be provided to the health officer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Flooring has not been replaced.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Chef still does not have FOODSAFE. He has indicated that he will be taking FOODSAFE. Please register for the next available FOODSAFE level 1 course. Please provide confirmation of the course registration.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on-site. Please submit a copy of the completed food safety plan for review.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on-site. Please submit a copy of the completed sanitation plan for review.
- 2 - Are proper hot holding procedures followed?
- Monitoring
7 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Walk-in cooler was not capable of maintaining at a temperature of 4C or less. Temperature of cooler was measured at between 8C and 10C. At the time of inspection, operator moved all potentially hazardous foods into various coolers capable of maintaining at 4C or less. Operator indicated that a new cooling unit will be installed the same day for this walk-in unit. 2. Temperature of inserts in line cooler was measured at between 6C and 8C. Chef indicated that these inserts had just been placed into the line cooler and usually they would be put on line just before dinner time and would be used up fast. Reminded that all potentially hazardous foods must not be stored in the danger zone i.e. between 4C and 60C for more than 2 hours to prevent bacterial growth and toxin production. If more than 2 hours, these food items must be discarded. Discussed about using a temperature log sheet. At the time of inspection, requested inserts to be moved to the bottom of the line cooler where it was capable of maintaining at 4C or less. 3. Thermometer in walk-in cooler was not accurate. Ensure all cooler unit has accurate thermometer. Temperatures of all cooler units should be monitored and recorded. NSF-certified thermometers are recommended.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bucket of sanitizer solution with wiping cloths did not provide adequate amount of sanitizer at the time of inspection. Only ~50ppm was measured. Please ensure bucket of sanitizer for wiping cloths provide 200ppm of chlorine to allow the cloths to be properly sanitized. Suggested using test strip to verify the concentration. Note: - Spray bottle of sanitizer provided >200ppm of chlorine. Reminded that only 200ppm of chlorine is required for food contact surfaces sanitizing. When using >200ppm of chlorine on food contact surfaces, the surfaces must be rinsed with potable water. - 200ppm of chlorine is made by adding 5mL of household bleach to 1 L of water. - Some test strips were left for operators to check the level of chlorine.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed some containers of food without lids/covers in walk-in cooler. All foods must be protected from contamination. Operator provided covers (using tin foils) for the food at the time of inspection. CDI - Corrected During Inspection
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Floors have not been replaced. Operator indicated that new flooring will be installed. Please advise EHO of plans and when the floors will be replaced once confirmed. 2. Cutting board on line cooler was observed to be heavily scarred which makes cleaning and sanitizing difficult. Discussed about replacing the board with a new one to allow for easy cleaning and sanitizing. 3. Premises require more frequent and routine general cleaning especially at hard to reach areas. This should be part of the written sanitation plan. 4. Observed shelving made with bare wood. Discussed that bare wood must be sealed to allow for easy cleaning.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Only manager and an employee have FoodSafe. Requested chef to obtain FoodSafe Level 1. Foodsafe course information can be found on http://www.foodsafe.ca/foodsafe_level1. As discussed, there is online course Note: - As of July 2013, existing FOODSAFE certificates will be valid until July 29, 2018. There is a three hour long FOODSAFE refresher course covering all the essentials of the FOODSAFE Level 1 training program. A grade of 80% must be achieved in the exam to be recertified. For more information on the FoodSafe refresher course visit: www.foodsafe.ca
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility does not have a food safety plan. Please ensure to develop a food safety plan that reflects the current menu by the follow up date.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Facility does not have a completed sanitation plan. Please ensure to develop a thorough sanitation plan for this facility by the follow up date.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions