INSPECTION REPORT Health Protection ABAI-BLSRGQ

PREMISES NAME La Villetta Ristorante		Tel: (604) 299-3979 Fax:
PREMISES ADDRESS 3901 Hastings St Burnaby, BC V5C 2H8		INSPECTION DATE February 14, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted lights above cookline did not have cover. Operator said that these are the type that are designed not to break. B) Noted ice machine has been replaced with another type that automatically dispenses ice. Operator said the other ice machine broke. Corrective Action(s): A) Provide documentatoin for the lights to confirm they are the type that does not break or install sleeves/cover over the lights. B) Ensure any permits that may be required for replacing the previous ice machine with the new type have been obtained from the City of Burnaby if necessary. Follow the manufacturer's instructions for cleaning/sanitizing of the new ice machine. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

All hand wash stations were fully equipped (soap, paper towel, hot and cold running water) and accessible. All coolers 4C or less (walk in, under counter, bar, prep cooler...etc) Freezers - 18C or less. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Screen door was closed over open back door at time of inspection. No food handling taking place at time of inspection. Only a bag of frozen prawns were thawing under cold running water. Operator was the only person on site. Meat slicer appeared clean at time of inspection. Bleach available on site. Spray bottle with chlorine sanitizer 100ppm. Operator said when food preparation/handling is taking place they put a container of the sanitizer solution at the cookline/food handling area with cloths submerged. High temperature dish washer achieved 71C (with thermolabel) All stored foods were covered, off the ground..etc)